INGREDIENTS (measuring cup used, 1 cup = 250 ml) main ingredients: • 250 to 300 gms paneer/cottage cheese • 1 medium to large bell pepper (green, yellow or red) • 1 medium to large tomato • 1 medium to large onion for the marinade: • 250 gms thick or hung yogurt/curd/dahi, about 2.25 cups of thick yogurt • 4 tbsp besan/gram flour • ½ tsp turmeric powder/haldi • ½ tsp black pepper powder or white pepper powder/kali mirch powder • ½ tsp carom seeds/ajwain • ½ tsp caraway seeds/shahjeera • ½ tsp kasuri methi/dry fenugreek leaves, crushed • 1 tsp coriander powder/dhania powder • 1 tsp cumin powder/jeera • 1 tsp chaat masala powder • 1 tsp garam masala powder or tandoori masala powder • 1 tsp dry mango powder/amchur powder
prepping the paneer & veggies:
slice the paneer into ¼ inch squares or cubes or rectangles.
rinse the veggies. halve the onion and remove each layer one by one.
dice the capsicum/bell pepper into square shaped slices.
dice the tomatoes too the same way. remove the seeds from the tomatoes.
keep the veggies and paneer aside.
preparing the marinade:
first whisk the thick yogurt till smooth in a bowl or pan.
add all the spices and herbs, besan/gram flour and salt, except oil. stir and mix well. taste the marinade and add salt it required
add the diced vegetables (onion, tomato and capsicum) along with paneer slices.
with your hands mix very well. so that the marinade coats the paneer and veggies evenly.