Grind garlic, ginger, jeera and green chillies in to a fine paste. Add salt, chilli powder, lemon juice to the paste and add orange colour. Apply 3/4 of this paste nicely on all the sides of the paneer pieces. Keep the left over paste aside.
At the time of serving keep this paneer in a greased dish and grill for 10 mins, till it is dry and crisp.
Or you can leave the panner for 1 hour till dry.
Heat 2 tbsp oil in a pan. Fry onion and capsicum rings for few minutes.
Add the left over paste and few drops of lemon juice. Add salt. Add the paneer pieces.
Sprinkle tandoori masala. Mix it well. Serve it immediately.
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.