Paneer Tikka

Directions

Prepare the marinade.

Peel and smash the garlic and mince. Add half the salt and mash into a paste using the back of a chefs knife. Do the same with the ginger.

Combine the garlic, ginger, cilantro, yogurt, tandoori spices, chaat masala spice blend, cumin and cayenne pepper in a small bowl.

Cut the paneer into ½ inch cubed.

Transfer the marinade into a zipper bag, add the paneer and coat. Zip closed and marinate in the refrigerator for at least 3 hours.

To prepare:

Remove the paneer cubes. Add the vegetables to the remaining marinade and toss to coat.

Heat 1 tablespoon of the oil in a large non-stick skillet until very hot.

Fry the paneer cubes on all sides until browned. Remove and set aside.

Add the onion to the skillet (add more oil if needed) and cook for about 5 minutes then add the remaining vegetables and cook for another 5 minutes until tender crisp.

Arrange the vegetables on a plate. Top with the paneer cubes.

Garnish with the cilantro and lemon slices.

Serve with hari chutney.