Ingredients:

• 1 kg – Paneer
• 20 g – Capsicum
• 20 g – Tomato
• 20 g – Onion
• 20 g – Pineapple
• 1/2 tsp – Black cumin seeds
• 1 tsp – white pepper powder
• 2 tsp – Garam Masala
• 1 tsp – Turmeric powder
• 1 tbsp – Lemon juice
• Salt to taste
• 1/2 cup – Cream
• 3/4 cup – yoghurt, drained
• 2 tbsp – Corn flour
• 2 tsp – Red Chilli powder
• 1/2 tsp – Saffron
• 1 tbsp – Ginger paste
• 1 tbsp – Garlic paste
• Butter for basting
• 2 tsp – chaat masala

Method:

1. Wash and cut vegetables, paneer and pineapple into 4 cm cubes.
2. Mix black cumin seeds, white pepper powder, garam masala, turmeric powder, two-thirds the lemon juice, and salt together.
3. Add the paneer cubes to this mixture and refrigerate for 1 hour.
4. Mix together cream, yogurt and corn flour.
5. Add remaining ingredients (except butter and chaat masala) and whisk to a fine batter.
6. Add the refrigerated paneer cubes, pineapple and vegetables cubes to the batter and leave to marinate for at least 1 hour.
7. Preheat oven to 150 degrees C/300 degrees F.
8. Skewer 6 paneer cubes and 4 pineapple-vegetable pieces per skewer and pack tightly together.
9. Roast in an oven for 5-6 minutes, basting regularly with melted butter.
10. Sprinkle chaat masala and the remaining lemon juice.
11. Garnish with slices of cucumber, tomato and onion.
12. Serve hot.

Recipe courtesy of IBNS