This is a recipe I have taken the liberty to share from one of my favorite cook books. I have made this many times and each time it turns out to be a mouth watering delight.
It uses the tandoor method of cooking and tastes best made on a charcoal grill but if you don’t have one don’t worry, you can still make this in an oven.
250 gm cottage cheese (paneer)
2 teaspoons garlic paste
2 teaspoons tandoori masala (available at any grocer or Indian store)
½ cup drained yogurt or greek style yogurt. To make this hang the yogurt in a muslin cloth till its creamy and all the whey has drained out
3 & ½ teaspoons fresh cream
1 green chili chopped fine
2 teaspoons chopped fresh coriander
Salt to taste
1 teaspoon red chili powder
½ teaspoon turmeric powder
1 & ½ teaspoons garam masala powder
1 teaspoon carom seed powder
1 teaspoon chaat masala
4 teaspoons roasted gram flour
1 teaspoon vinegar
2 teaspoons mustard or any vegetable oil
Mix all the ingredients except the cottage cheese in a bowl and make a masala paste.
Cut the cottage cheese into large cubes. Coat in the marinade an set aside in the refrigerator for 2 hours.
Preheat the oven to 200 degrees centigrade. Thread on skewers one inch apart
Cook in the preheated oven for 10 minutes till golden. If you have a tandoor cook it over moderate heat for 6-8 minutes.
Serve hot with mint chutney and onion rings. This can be made with colocasia or potato too.