200g paneer (Indian cheese)
1 tbls pounded fresh ginger
1 tbls pounded garlic
2 green chillies, chopped
4 tbls besan flour
1/2 tsp turmeric powder
1 tsp chilli powder
3/4 cup milk
3/4 cup drained yoghurt
big pinch nutmeg
6 cardamom pods, ground
1 tsp dried fenugrek leaves
juice of 1/2 lime
1 green capsicum, cut 2.5cm squares
2 to 3 tomatoes, diced 2.5cm
2 small onions, diced 2.5cm
Cut paneer into 2.5cm dice and rub with 1 tsp of
ginger and garlic paste – set aside to marinate.
Heat 1 tbls oil and saute remaining ginger and garlic paste 1 minute.
Add green chilli and besan – saute 3 minutes, stirring.
Add turmeric and chilli powder – fry 1 minute.
Slowly add milk, whisking until smooth and thick.
Remove from heat and cool 10 minutes, then add
yoghurt, nutmeg, cardamom, fenugrek and lime juice – mix well.
Add capsicum, onion and paneer to gravy and set aside 20 minutes to marinate.
Thread capsicum, onion, paneer and tomato onto metal skewers
and barbeque 10 minutes each side using gravy as baste.
Serve with salad or rice and dal.
Inspired by random vendor in Roopnagar, Punjab.