| Prep Time | 10 minutes |
| Cook Time | 6 minutes |
| Servings |
serving
|
Ingredients
- 500 gms Cottage cheese Paneer / – (cut into large cubes)
- 1 Green Capsicum – large
- 1 Yellow Capsicum – large (optional)
- 1 Onion – large
- 2 Tomato – large (pulp removed)
- 2 tbsps Coriander – (finely chopped)
- 50 ml Oil
Marinade :
- 1 tsp Pomegranate seeds Ground – (optional)
- 100 ml Cream
- 1 tsp Lemon juice
- 100 gm curd Thick
- 2 tbsp Oil
- 1/4 tsp Pepper powder
- 1 tsp Salt
- 1 tsp Cumin powder
- 1 tsp Garam masala
- 1 tsp Chaat masala
- 1 tbsp Garlic paste
- 1 tbsp Ginger paste
- 1 tbsp Cornflour
Basting :
- Lemon juice Oil and
- GARNISH :
- Onion Cabbage rings and Julienne
Ingredients
Marinade :
Basting :
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Instructions
- In a large glass bowl mix all the marinade ingredients together thoroughly.
- Coat marinade over the vegetables and paneer.
- Cover the bowl with cling wrap and refrigerate for 2 hours.
- Pre heat oven at 250 degree C for 10 mins.
- Take bamboo skewers and pierce in the marinated vegetables and paneer alternately.
- Place the skewers onto the wire grill cum barbecue tray on the top rack position, with the drip/crumb tray at the bottom.
- Set the oven to broil mode and broil at 250 degree C for 6-7 minutes, basting and turning the skewers every 2 minutes using mittens.
- Serve hot on a bed of basmati rice garnished with onion rings and cabbage julienne.
- To add more flavors to it, sprinkle some lemon juice and chat masala on top and serve with tangy coriander and mint dip.
Recipe Notes
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Love : Shaheen!
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