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Print this Recipe    Tandoori Paneer

Tandoori Paneer or Paneer Shaslik

1/2 kg paneer (cottage cheese) cut into 1 - 1 1/2 inch cubes
1-2 capsicums, cored, deseeded and cut into 1 inch pieces
1 onion
2-3 tomatoes, halved, deseeded and cut into 1 - 1 1/2 inch pieces
2-3 tbsp tandoori paste or tandoori powder
2 tsp ginger-garlic paste
1 c thick yoghurt

1/2 tsp red chilli powder
2 tsp each of coriander powder, garam masala, cumin powder
3/4 tsp crushed caraway seeds or oregano
1-2 tbsp lemon juice
1 1/2 tbsp chopped coriander leaves (cilantro)
1 tsp salt
1 tbsp plus additional oil for grilling
3-4 lemons halved and chaat masala - for serving

Peel and halve the onion. Cut it into 1 - 1 1/2 inch pieces,
separating each layer of the onion. The paneer cubes, capsicum,
tomato and onion pieces should be more or less of the same size.
Stir the remaining ingredients into the yoghurt. Taste the marinade
and adjust seasoning. Add the yoghurt mixture to the paneer and
vegetables, mix well and leave to marinate, covered in the fridge
preferably for 12-24 hrs or at least for 8 hrs.

On a bamboo skewer, thread in the following order or in any other
order you want - one piece of paneer, capsicum, paneer, onion,
paneer, tomato and so on. Grill for about 15 minutes or until
cooked, brushing with marinade several times and lastly with oil.
During grilling, rotate the skewers occasionally. Sprinkle chaat
masala over the grilled paneer and vegetables.

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2 of 6 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Baked not grilled, September 13, 2006 - 04:40 PM
Reviewer: RTPANA from Cary, NC USA
Since I do not have a tandori or a barbecue and the sauce taste so awesome I just placed everything in a casserole and baked it at 350 degrees for 1 hour. I served it with rice and it was quite delicious.

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