Paneer in an Indian marinade and cooked in a ‘tandoori’ oven
1 lbs Fresh Paneer
200 ml Yogurt
20 g Ginger paste
20 g Garlic paste
To taste Salt
10 g Fenugreek
7 g Paprika
EIC Garam Masala
Red Chili powder, Optional
10 ml Lemon Juice
(Garlic and ginger paste can be made by chopping it and grinding it in the blender with a little water)
-Mix all the ingredients in a bowl and marinade the paneer in the mixture for a period of one to two hours. (Overnight if possible)
-Skewer and cook in the clay oven for 15-20 minutes or barbeque at about 148 C (300 F) for 25 minutes. Garnish with ‘chaat masala’ seasoning spice (optional).
-Serve hot with Basmati rice and Mango chutney.