|Marinade||1 Cup (16 tbs)|
|Cheese cubes||2 , grated|
|Ginger garlic paste||1 Tablespoon|
|Corn flour||1 1⁄2 Tablespoon|
|Chili powder||1⁄2 Teaspoon|
|Cumin powder||1⁄2 Teaspoon|
|Kasuri methi||1 Tablespoon|
|Black salt||1⁄2 Teaspoon|
|Roasted cumin powder||1 Teaspoon|
1 Lightly roast the kasoori methi and crush. Mix all the topping ingredients and reserve.
2 Cut the paneer in 3 cm square pieces. Prick each cube lightly with a fork.
3 Mix all the ingredients for the marinade and marinate the paneer pieces in it for 3-4 hours.
4 Thread the paneer pieces using fine skewers, (you can also use previously soaked, cleaned broomsticks) 5-6 cubes each. Keep a distance between each cube.
5 Grill, rotating and basting till done - the paneer pieces should look dry and a bit charred. Can be cooked on open fire or tandoor, too.
6 Remove from skewers. Sprinkle with the topping spices and serve at once.