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For the Paneer Marinade:
- 250g paneer, cubed
- 1/2 cup thick yogurt
- 1 Tablespoon ginger-garlic paste
- 1 Tablespoon Kashmiri red chili powder (or paprika for milder flavor)
- 1 Tablespoon garam masala
- 1 Tablespoon lemon juice
- Salt to taste
- Skewers for grilling (wooden skewers, soaked in water for 30 minutes)
For the Gravy:
- 2 tablespoons ghee or oil
- 1 large onion, finely chopped
- 2 large tomatoes, pureed
- 1 Tablespoon ginger-garlic paste
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon garam masala
- 1/2 cup heavy cream
- Salt to taste
- Fresh coriander leaves for garnish
Ingredients
For the Paneer Marinade:
In a bowl, mix yogurt, ginger-garlic paste, Kashmiri red chili powder, garam masala, lemon juice, and salt to form the marinade.
Add paneer cubes to the marinade, ensuring they are well-coated. Let it marinate for at least 30 minutes.
Thread the marinated paneer onto skewers.
Grill the paneer skewers until golden brown and slightly charred, either on a grill or in an oven.
For the Gravy:
In a pan, heat ghee or oil. Sauté chopped onions until golden brown.
Add ginger-garlic paste and sauté for another minute.
Add cumin powder, coriander powder, turmeric powder, Kashmiri red chili powder, and garam masala. Cook for 2-3 minutes until the spices release their aroma.
Pour in the tomato puree and cook until the oil starts to separate from the masala.
Add heavy cream, salt, and grilled paneer. Simmer for 5-7 minutes until the gravy thickens.
Garnish with fresh coriander leaves.
Nutrition
- Calories: 400
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 30 g
- Carbohydrates: 15 g
- Fiber: 15 g
- Protein: 15 g
- Cholesterol: 80 mg