| Ingredients | For the marinade:
3/4 liter fresh curds | | | 3 grated onions | | | 1 cup tomato puree | | | 2 tbsp. tandoori masala | | | 1 tsp. chili powder | | | 5 tbsp. oil | | | Salt according to taste | | | Prepare ginger-garlic paste for marination:
Small piece of ginger | | | 10 garlic cloves | | | 500 GMS paneer, cut into large cubes | | | 500 GMS small potatoes, boiled | | | 250 GMS capsicums, cut into large cubes | | | 250 GMS onions, cut into large cubes | | | 250 GMS tomatoes, cut into large cubes |
| Instructions | For the marination:
1. Tie the curds in a cloth, hang and allow to drain.
2.Heat the oil and cook the grated onions until golden brown. Add the ginger-garlic paste and cook for 2-3 minute.
3.Add the tomato puree, tandoori masala and chili powder and cook again for 5 minutes.
4. Add the curds and cook again for 5 minutes. Add salt and remove from the heat.
How to proceed:
1. Add the paneer, potatoes, capsicum and onion pieces and allow to marinate.
2.Just before serving, add the tomato pieces.
3. On the individual skewers, arrange one piece each of paneer, potato, capsicum, onion and tomato.
4. Cook on a griller or tandoor and serve hot. |
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Recipes 
