Ingredients:

• 4 – Paneer round, cut
• 4 tsp – Mint chutney
• 50 gms – hung Curd
• 15 gms – chop coriander
• 10 gms – chop Mint
• 10 ml – Saffron water
• 50 ml – Cream
• 3 gms – Jeera powder
• 2 gms – Cardamom powder
• salt to taste
• pepper to taste

Method:

1. Slit the paneer rounds and stuff with mint chutney.
2. In a mixing bowl put the hung curd and cream and mix well.
3. Now slowly add into it all the ingredients one by one.
4. Finally, check the seasoning and apply the mixture on all the sides of paneer.
5. When done pour all the balance mixture on paneer.
6. Allow it to rest for few hours.
7. Finally roast the paneer in the clay tandoor
8. Serve hot.

Recipe courtesy of Chef Easo Johnson