Ingredients for 2
- 125 g cubes paneer
- ½ onion
- ½ capsicum
- 100 ml tomato puree
- ½ tsp red chilli powder
- ½ tsp turmeric powder
- ½ tsp coriander powder
- ¼ tsp garam masala powder
- 50 ml thick yogurt
- cardamom
- cumin seeds
- shaved ginger
- 10 ml garlic paste
- ½ bowl corn
- 1 tomatoes
- 1 tbsp cooking oil
- lemon juice, to garnish
- fresh coriander, to garnish
Side: Warm naan
- 2 naan bread
Instructions
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Take a glass container, and mix the cubed paneers with half a tea spoon of red chilli powder, turmeric powder, coriander powder, garam masala powder, and 50g yogurt.
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Let the mix marinade for at least an hour.
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Preheat the oven to 200°C (392°F), and place the marinated paneer cubes, with onion, capsicum, and tomato on the skewers. Let them grill in the oven using skewer support, by continuously flipping them every 5 minutes until the outer crust looks crispy enough.
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Start heating some oil in a pan to add some cardamom and cumin seeds. Let it heat until the flavour is transfused for about a minute or two.
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Now add chopped onions and tomatoes to the sautee. Add some shaved ginger and garlic paste and let it sauté until some raw flavour disappears.
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Add the tomato purée and let it cook for about 15 minutes.
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As the spice and tomato purée looks cooked, add some water to the mixture and let it cook more.
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Now add the grilled paneer, some chopped vegetables of choice, corn and stir the mixture well.
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Warm the naan in a dry skillet or a 350°F oven for 1–2 minutes.
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One the added water seems to be evaporated, and the mixture looks a little thicker, turn off the heat and garnish with lemon juice, fresh coriander. (It can be served with bread of any preference.)