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  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
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  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes

Tandoori Paneer Salad

1 kg – paneer
20 gm – capsicum
20 gms – tomato
20 gms – onion
20 gms – pineapple
1 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 – cornflour
2 tsp – red chilli powder
1 tsp – saffron
1 tbsp – ginger paste
1 tbsp – garlic paste
Butter for basting
2 tsp – chaat masala
Directions
Wash and cut vegetables, paneer and pineapple into 4 cm cubes.
Mix black cumin seeds, white pepper powder, garam masala, turmeric powder, two-thirds of the lemon juice, and salt together.
Add the paneer cubes to this mixture, mixing well and refrigerate for 1 hour.
Mix together cream, yoghurt and corn flour.
Add remaining ingredients (except butter and chaat masala) and whisk to a fine batter.
Add the refrigerated paneer cubes, pineapple and vegetables cubes to the batter and leave to marinate for at another 1 hour.
Preheat oven to 150C/300-350F.
Skewer 6 paneer cubes and 4 pineapple-vegetable pieces per skewer and pack tightly together.
In the oven roast for 5-6 minutes, regularly basting with melted butter.
Sprinkle with chaat masala and the remaining lemon juice.