Ingredients

Paneer 1 kg
Capsicums 2 (cut lengthwise)
Onions 2-3 medium (cut lengthwise)
Tomatoes chopped 2-3
Ginger 1 tbsp
Garlic paste 1 tbsp
Khada Zeera  
Dhania (Coriander powder)  
Red Chilli Powder Little
Garam Masala Little
Oil Little
Salt to taste

 

 

 

 

 

 

 

Method

  • First marinate the paneer in MDH Tandoori Masala with curd; it will get an orange colour. Keep it for 2 hours.
  • Then either grill it in the oven or sauté it in a non stick pan or in a tandoor to make paneer tikka.
  • Heat oil in a kadhai, add zeera when it splutters add onion, sauté it until transparent. Then add the ginger garlic paste, when done add the capsicum- when almost done add the tomatoes.
  • Also add some tomato puree to give a reddish tinge. You can also add some slit green chili to make it a bit spicy.
  • When done add the masalas- coriander powder, red chilli powder, salt and garam Masala.
  • Then mix the paneer and when it’s properly mixed close the gas and serve hot with rotis or naan. (Don’t cook the paneer for too long as it already done)
  • Garnish with coriander leaves, you can also make this with leftover Paneer Tikka.

Contributed by,
Jyoti.