* A few drops of orange colour or a pinch of haldi (turmeric)
* 1 tbsp Leonardo® Olive Pomace Oil, 1 tbsp (level) cornflour
* ½ tsp amchoor, ½ tsp kala namak, ¾ tsp salt, or to taste
* 1 tbsp tandoori masala
Grind Together:
* 1” piece ginger, 5-6 flakes garlic
* 2 dried, whole red chillies- soaked in water for 10 minutes and drained.
Method:
Hang curd in a muslin cloth for 15 minutes.
Drain soaked red chillies. Grind ginger, garlic and red chillies to a paste.
To the ginger-garlic-chilli paste, add hung dahi, cream or malai, 1 tbsp Leonardo® Olive Pomace Oil, 1 tbsp cornflour, amchoor, salt, kala namak, tandoori masala, colour or haldi and paneer. Mix well.
Brush the wire rack (grill) of the oven generously with Leonardo® olive Pomace Oil.
Arrange paneer on a greased wire rack of the oven or on the skewers. After all the paneer pieces are done, put the capsicum and onions- both together in the left over marinade and mix well to coat the vegetables with the marinade. Leave the vegetables in the bowl itself.
At the time of serving, put the paneer pieces placed on the greased wire rack in the hot oven at about 200°C. Grill till almost done, for about 15 minutes. Grill the paneer till it gets dry and starts getting crisp. Sprinkle some Leonardo® Olive Pomace Oil on the paneer pieces. Now remove the vegetables from the bowl and put them also in the oven on the sides of the paneer.
Grill everything together for another 5 minutes. The vegetables should not be grilled for too long.
Remove from the oven. Serve immediately (really hot), sprinkled with some lemon juice and chaat masala.
