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Prep
20 minutes
Total
1 hour 20 minutes
Serves
1-2 skewers each
US | Metric
Ingredients
-
5 tbsps Mustard Oil
-
2 tbsps Besan
-
2 in Grated Ginger
-
3 Grated Garlic Cloves
-
2 tsps Salt or to Taste
-
1 tsp Red Chilli Powder
-
1 tsp Turmeric
-
2 tsps Chaat Masala
-
1 tsp Chilli Pepper Flakes
-
1 tsp Fenugreek Leaves (aka Kasoori Methi)
-
1 Cup Plain Yogurt
-
1½ Cups Paneer
-
½ Yellow Pepper
-
½ White Onion
-
½ Red Pepper
-
½ Green Pepper
Garnish
-
Coriander, Chaat Masala, Melted Butter, Lemon or Lime Juice
- In a frying pan, over low heat, add 3 tbsps Mustard Oil and 2 tbsps Besan / Gram Flour.
- Stir the mixture for 5 to 10 minutes and remove from heat. Set it aside for the mixture to cool down.
- Move the mixture into a large mixing bowl.
- Add 3 cloves of grated garlic, 2 in of grated ginger, 2 tsps Salt, 1 tsp Red Chilli Powder, 1 tsp Turmeric, 2 tsps Chaat Masala, 1 tsp Chilli Pepper Flakes, and 2 tsps of Fenugreek Leaves aka Kasoori Methi in the large mixing bowl. Mix it altogether.
- Place 5669⅞ Oz of Plain Yogurt in a cheesecloth for 5 minutes to remove excess water OR use 5669⅞ Oz of Greek Yogurt.
- Add the Yogurt to the mixing bowl and stir it altogether.
- Cut 8504⅞ Oz of Paneer into large cubes and 1/2 a white onion, red pepper, green pepper and yellow pepper in chunks.
- Add the Paneer and Vegetables to the mixture and mix it altogether.
- Cover the mixing bowl with plastic wrap or foil to marinate in the fridge for 1 hour.
- Place Paneer and Vegetables on wooden or metal skewers and let it rest above the mixing bowl for 10 minutes.
- Over medium to high heat on the stove, place the skewers on a cooking grate.
- Rotate every 5 minutes for a maximum of 15-20 minutes.
- Turn off the heat and remove the skewers.
- Serve hot with recommended garnishing and green chutney.
More from
Discover what else is on CooklyBookly
favorite
print
share
Prep
20 minutes
Total
1 hour 20 minutes
Serves
1-2 skewers each
US | Metric
Ingredients
-
5 tbsps Mustard Oil
-
2 tbsps Besan
-
2 in Grated Ginger
-
3 Grated Garlic Cloves
-
2 tsps Salt or to Taste
-
1 tsp Red Chilli Powder
-
1 tsp Turmeric
-
2 tsps Chaat Masala
-
1 tsp Chilli Pepper Flakes
-
1 tsp Fenugreek Leaves (aka Kasoori Methi)
-
1 Cup Plain Yogurt
-
1½ Cups Paneer
-
½ Yellow Pepper
-
½ White Onion
-
½ Red Pepper
-
½ Green Pepper
Garnish
-
Coriander, Chaat Masala, Melted Butter, Lemon or Lime Juice
- In a frying pan, over low heat, add 3 tbsps Mustard Oil and 2 tbsps Besan / Gram Flour.
- Stir the mixture for 5 to 10 minutes and remove from heat. Set it aside for the mixture to cool down.
- Move the mixture into a large mixing bowl.
- Add 3 cloves of grated garlic, 2 in of grated ginger, 2 tsps Salt, 1 tsp Red Chilli Powder, 1 tsp Turmeric, 2 tsps Chaat Masala, 1 tsp Chilli Pepper Flakes, and 2 tsps of Fenugreek Leaves aka Kasoori Methi in the large mixing bowl. Mix it altogether.
- Place 5669⅞ Oz of Plain Yogurt in a cheesecloth for 5 minutes to remove excess water OR use 5669⅞ Oz of Greek Yogurt.
- Add the Yogurt to the mixing bowl and stir it altogether.
- Cut 8504⅞ Oz of Paneer into large cubes and 1/2 a white onion, red pepper, green pepper and yellow pepper in chunks.
- Add the Paneer and Vegetables to the mixture and mix it altogether.
- Cover the mixing bowl with plastic wrap or foil to marinate in the fridge for 1 hour.
- Place Paneer and Vegetables on wooden or metal skewers and let it rest above the mixing bowl for 10 minutes.
- Over medium to high heat on the stove, place the skewers on a cooking grate.
- Rotate every 5 minutes for a maximum of 15-20 minutes.
- Turn off the heat and remove the skewers.
- Serve hot with recommended garnishing and green chutney.
More from
Discover what else is on CooklyBookly