Anardana Paneer Tikka

Ingredients

• Paneer 240 gms
• Anardana 10 gms
• Rose dust 5 gms
• Hung yoghurt 80 gms
• Mustard oil 20 ml
• Garam masala 5 gms

(shahjeera, bay leaf, cardamom, cinnamon, cloves, nutmeg, mace, black cardamom, zeera powder, star aniseed)

• Salt to taste
• Black salt a pinch
• Kashmiri chilli pwdr 5 gms
• Add green chillies

Method

Hang yoghurt in a muslin cloth overnight and set aside - cut paneer into 6 equal pieces. And marinate in green chilli paste and pinch of salt for 2-3 hours - roast all the whole garam masala ingredients and grind into fine powder.

Mix all the dry ingredients, mustard oil, to the yoghurt and make a marinade. Save a pinch of rose dust and anardana aside - now marinate the paneer pieces with the marinade evenly and set aside for an hour at least.

When ready to cook, skewer all of the paneer pieces (can also use bell peppers and onions to add on the colour appeal) and cook them in the moderate hot tandoor. Or at 220 degrees in the oven for 8-10 minutes - once done, pull out from the skewer and serve on a plate sprinkled with anardana powder and rose dust. (if preferable, a few slices of onions and a lemon wedge)

Note: Can also sprinkle a pinch of chat masala before serving. (by Executive Chef Naveen, Tatva Restaurant)