Ingredients:

• 1.5 kg – paneer, grated
• 1 tsp – Black cumin seeds
• 1 tsp – white pepper
• 2 tsp – Garam Masala
• 5 tsp – Lemon juice
• Salt to taste
• 1/2 cup – Cream
• 3/4 cup – yoghurt, hung
• 2 tbsp – Corn flour
• 4 tsp – dry Fenugreek
• 2 tsp – chaat masala
• 2 tbsp – Ginger Garlic paste
• 2 tsp – Red Chilli powder
• Butter to baste

Method:

1. Wash and cut the paneer into 4 cm cubes.
2. Mix black cumin seeds, white pepper, garam masala, 4 tsp lemon juice and salt together.
3. Mix in the grated paneer and refrigerate for 1 hour.
4. Whisk the remaining ingredients (except butter) to a fine batter.
5. Add the paneer cubes, mix well and marinate for at least 1 hour.
6. Preheat the oven to 150 degrees C/300 degrees F.
7. Thread the cubes 2 cms apart on a skewer.
8. Roast in an oven for 4-5 mins.
9. Baste with butter.
10. Serve hot sprinkled with chaat masala and remaining lemon juice, accompanied by mint chutney.

Recipe courtesy of IBNS