Nanak Tandoori Paneer

An ideal starter for vegetarians

Preparation time: 2 hours

Cooking time: 10 minutes

1 kg                             Nanak Fresh Paneer

150 g or ¾cups             Hung Yogurt

3 g or 1 tsp                   Black cumin seed (Shah jeera)

10 g or 2 tsp                  Garam masala

5 g or 1 tsp                   White pepper

5 g or 1 tsp                   Turmeric powder

5 g or ½ tbsp                 Fenugreek seeds (Methi)

30 g or 1/5 cup              Gram flour (besan)/ Cornflour

15 g or 3 tsp                  Salt

150 ml or 3/5 cup          Fresh cream

25 ml or 5 tbsp              Lemon juice

10 g or 2 tsp                  Red chilies powder

7 g or 1 tbsp                  Mustard seeds

3 g                                Saffron

10 g or 2 tsp                  Chaat masala

50 g or ½ cup                grated cheese

15 g or 2 ½ tbsp            Ginger paste

15 g or 2 ½ tbsp            Garlic paste

50 g or ¼ cup                Butter to baste

Cube Nanak Paneer into desired size.  Sprinkle black cumin, white pepper, garam masala, turmeric powder, lemon juice, salt, and mix carefully.  Keep aside for one hour in the refrigerator.  Mix cream, hung yogurt in a bowl, add gram flour or corn flour.  Add the remaining ingredients; whisk well to make a fine batter.  Add the Nanak Paneer to this marinate for at least one hour.  Pre-heat the oven to 150-175 C (300-350 F).  Skewer the Nanak Paneer cubes 2 cm apart.  Roast in an oven or tandoor or on a charcoal grill or barbeque for 5-6 minutes, baste over with melted butter.

Serves: 5

 Recipe courtesy of Nanak Foods (Punjab Milk Foods Inc.) www.nanakfoods.com