Ingredients
250 g paneer
salt to taste
1/2 tsp white pepper powder
1 tsp ginger paste
1 tsp brown onion paste
1 1/2 tsp (7 g) saunf paste
Method
Cut the paneer into 10 cm. square slices.
Mix together salt, pepper powder, ginger paste, brown onion paste and saunf paste.
Apply it to the paneer slices and keep aside for 15 minutes, so that the paneer absorbs the flavour and taste of the marinade.
Arrange them on skewers (sheekh) and cook in a clay oven (tandoor) till you get the aroma of saunf.
Serve hot with tomato slices, lettuce and green chutney.
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