Ingredients
Greek yogurt or thick yogurt (Hang curd) – ½ cup
Paneer cut into big cubes – 300 grams
Onion cut into 1 inch – 2
Tomato cut into 1 inch – 2
Capsicum cut into 1 inch – 2
Ginger-garlic paste – 1 tbsp
Mustard oil 30 ml, or use oil of choice – 2 tbsp
Coriander powder – 2 tsp
Chaat masala – 1 tsp
Kashmiri red chili powder – 1 tbsp
Garam masala – 1/2tsp
Kasuri methi crushed – 1 tbsp
Salt – 1 tsp
lemon juice – 1
Fresh chopped coriander leaves – 2 tbsp
Chopped mint – 1 tbsp
Steps
- Whisk the yogurt in a large bowl until smooth. Add ginger garlic paste, mustard oil, coriander powder, chaat masala, kashmiri red chili powder, garam masala, red chili powder, kasuri methi, salt and whisk to combine everything together.
- Add in juice of 1 lemon along with chopped cilantro and mint. Mix well. Stir in the paneer cubes, onion and bell peppers.
- Mix until all the paneer pieces and veggies are well coated with the marinade. Cover the bowl and refrigerate for minimum 1 hour or up to 4 hours.
- Take the marinated paneer and veggies out of the refrigerator. Take a skewer and arrange paneer, onion and peppers on a skewer, alternating with each other. Make all skewers similarly.
- Connect the power cord to ROBOCOOK and switch ‘ON’ button. Press the Saute Button in front dashboard and wait for 30 secs for the inner cooking pot to get heated up.
- Add 2 tbsp oil into the inner cooking pot and arrange all skewers in pot. Fry this until it turns golden and crisp.(turn sides). Once done remove from cooking pot, and switch to off mode.
- Squeeze lemon juice, sprinkle chaat masala and serve with coriander mint chutney.