
Ingredients:
• 400 g – Cottage cheese (paneer)
• 1 cup – thick curds
• 1 tsp – coriander powder
• ½ tsp – Cumin seed powder
• ½ tsp – Garam Masala powder
• 1.5 tsp – Red Chilli powder
• 1 tsp – Ginger Garlic paste
• 1.5 tbsp – melted Butter
• 1 tbsp – oil
• salt to taste
Method:
- Cut paneer into one and half inch squares of half a centimetre thickness.
- Hang the curd in a fine muslin cloth for 40 minutes. In a bowl mix together curd, powdered spices, ginger-garlic paste and salt.
- Marinate paneer pieces in the curd mixture for half an hour.
- Pre-heat the convection oven at 230 deg C.
- Place paneer pieces in a single layer on an ovenproof dish and baste them with oil.
- Cook for 20 minutes at 230 deg C, basting with a little butter every 5 minutes and turning once after ten minutes.
- OR Grill on high for 12 minutes, basting with butter and turning once after six minutes.
- Serve hot with onion kachumbar and mint chutney.