Put coriander leaves, mint leaves, green chillies, garlic, ginger paste and lemon juice in a mixer and grind it to a paste.
Cut paneer in big slices.
To the ground mixture add curd, salt, garam masala powder, chat masala powder and oil.
Marinate paneer in this mixture for half an hour.
You can cook it in tandoor or put little oil in a pan and cook it on high flame or heat oven to maximum heat and cook for 10 minutes.
Garnish with onion rings and serve hot.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.