Ingredients

• 1.5 kg - paneer, grated
• 1 tsp - black cumin seeds
• 1 tsp - white pepper
• 2 tsp - garam masala
• 5 tsp - lemon juice
• Salt to taste
• 1/2 cup - cream
• 3/4 cup - yoghurt, hung
• 2 tbsp - corn flour
• 4 tsp - dry fenugreek
• 2 tsp - chaat masala
• 2 tbsp - ginger garlic paste
• 2 tsp - red chilli powder
• Butter to baste

How to Make Kasoori Paneer Tikka

• Wash and cut the paneer into 4 cm cubes.
• Mix black cumin seeds, white pepper, garam masala, 4 tsp lemon juice and salt together.
• Mix in the grated paneer and refrigerate for 1 hour.
• Whisk the remaining ingredients (except butter) to a fine batter.
• Add the paneer cubes, mix well and marinate for at least 1 hour.
• Preheat the oven to 150 degrees C/300 degrees F.
• Thread the cubes 2 cms apart on a skewer.
• Roast in an oven for 4-5 mins.
• Baste with butter.
• Serve hot sprinkled with chaat masala and remaining lemon juice, accompanied by mint chutney.