Ingredients:
1 lb paneer, cubed
1 green bell pepper, diced
1 red bell pepper, diced
1 red onion, diced
Pineapple peeled and diced
Cilantro, finely chopped
For the marinade:
1 teaspoon anardana powder (pomegranate seed powder)
100 ml whipping cream
Juice of ½ a lemon
½ cup Greek yogurt
1 tablespoon Kashmiri chili
2 teaspoons mustard oil
¼ teaspoon black pepper powder
Salt to taste
1 teaspoon cumin powder
1 teaspoon garam masala powder
1 teaspoon chaat masala
1 tablespoon garlic paste
1 tablespoon ginger paste
Butter to baste
Directions:
- Mix all of the marinade ingredients in a large bowl and check for seasoning. Add paneer, peppers, onions, pineapple, and cilantro.
- Ensure that the vegetables and paneer are well-coated with the marinade. Cover the bowl and refrigerate for 2 hours.
- Preheat your oven to 350°F. Soak bamboo skewers in a bowl of water.
- Take one bamboo skewer at a time and thread the marinated vegetables and paneer alternatively onto it.
- Place the paneer skewers onto a tray with parchment paper. Bake for 2 minutes. After 2 minutes, set oven to broil for color and turn skewers alternately. Continue basting with melted butter when turning, until evenly cooked on all sides. Do not overcook as the paneer will become hard.
- Once evenly cooked, remove the tray from the oven and serve with mint chutney.
