Nanak Tandoori Paneer

An ideal starter for vegetarians

Preparation time: 2 hours

Cooking time: 10 minutes

1 kg Nanak Fresh Paneer

150 g or ¾ cups 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 Punjab Milk Foods Inc.