Ingredients:

• Red, green and yellow bell pepper – 100 gms each
• Potato – 100 gms
• Olive oil – 40 ml
• Cumin powder – 1 tsp
• Salt – 3 tsp
• Chopped Green chillies – 1/2 tsp
• Malai paneer, cut into 1 cm x 3 cm chunks – 575 gms
• Degi mirch powder – 1/2 tsp
• Hung Yoghurt – 150 gms
• Mustard oil – 1 tbsp
• A pinch of Caraway seeds
• Garam Masala powder – 1/2 tsp
• Roasted Chana dal powder – 1 tsp
• Chilli powder – 1 tbsp
• Mango chutney – 2 tsp
• Tamarind chutney – 50 ml

Method:

1. To make the vegetable chaat, roast all vegetables whole in the oven at 200 degrees C for 15 mins.
2. Peel the blackened skin off the vegetables and dice.
3. Toss the vegetables in the olive oil, cumin powder, 2 tsp. salt and green chillies.
4. To make paneer marinade in the salt and degi mirch powder, and set aside for 60 mins.
5. Mix the yoghurt with mustard oil, ajwain, garam masala powder, roasted chana dal powder, and chilli powder and add the paneer.
6. Set aside to marinate for at least six hours.
7. Skewer and cook in an oven at 200 degrees C until done.
8. Slit the paneer pieces into half and fill with the mango chutney.
9. Serve with the vegetables chaat, drizzled over with the tamarind chutney.