Ingredients
Hung yoghurt 250 ml
Garlic paste 1 tbsp
Ginger paste 1 tbsp
Mustard oil 1 tbsp
Fresh Lime juice 2 tbsp
Salt 1 tsp
Tandoori Orange colour ¼ tsp
Garam Masala ½ tsp
Black Pepper ½ tsp
Kasmiri Red Chilli powder 2 tsp
Palak paste 100 gm
Cream Cheese 50 gm
Green Chilies 2 pcs
Paneer cut into 3.5 cm 100 gm
Method
Whisk the yoghurt. Mix together all the ingredients, in three batches-batches one-with chilli, batch two – with Palak batch three – with cream cheese, except Paneer to make a fine smooth paste. Put Paneer in a large bowl. Rub the marinade lightly on the Paneer pieces. Marinate for at least four hours in the refrigerator.
Arrange the Paneer on the skewers leaving one cm space between cubes. Arrange skewers in tandoor. Base with oil at intervals. Remove from tandoor and serve hot with onion rings, lemon wedges and a fresh green salad of your choice.
Now, arrange all the Paneer as shown in the picture.
(Courtesy: Chef Prem K Pogakula, Executive Chef, The Imperial, New Delhi)