Prep Time: 45 Minutes
Cook Time: 35 Minutes
Paneer, mushroom and vegetable cubes:
- Paneer: 300 grams or 1 cup, cut into 1 inch cubes with ¼ inch width
- Bell pepper: 1 cup, cut into 1 inch cubes
- Broccoli: 1 cup, cut into 1 inch cubes
- Mushrooms, cut into 2 pieces, 1 cup
- Onion: 1, trim and cut into half, take out the outer 4-5 layer and cut into 1-inch cubes
- Tomato: 2, cut into halves, take out the inside pulp, cut outer layer into 1-inch cubes
- Hung curd: 1 cup
- Fresh milk cream: ½ cup
- Onion: the leftover inside portion after trimming the outer layer
- Tomato: the inside pulp, after taking out the outer layer
- Ginger-Garlic paste: 1 tablespoon
- Green chili: 1
- Red chili powder: ½ teaspoon
- Black pepper powder: ½ teaspoon
- Salt: 1 teaspoon or to taste
- Lemon juice: 1 teaspoon
- Rice flour: 2 tablespoons
- Garam masala powder: ½ teaspoon
- Chat masala: ½ teaspoon
- Oil/butter: 2 tablespoons
- Take the inside portions of onion and tomato and blend it with green chili. Mix in with the rest of marinade-ingredients mentioned above to make a smooth mix. Whisk it well.
- Take the Paneer, mushroom, onion, tomato and other vegetable cubes and add in the marinade mix.
- Gently toss and fold everything so that all pieces are well coated with the marinade mix.
- Let the mix marinade nice for 1-2 hours.
- Take the skewers. Line the Paneer, mushroom and vegetable cubes one by one. Divide it into 3-4 skewers. Brush with oil or butter.
- Grill in oven for 30 minutes in 375-degree F or 190-degree C or until crispy and golden brown.
- Or else, heat 2 tablespoon oil/butter in a non-sticky pan and roast the marinade mix in medium heat until crispy and golden brown.
- To make hung curd, take curd on sieve, place a bowl below the sieve, cover the sieve with a plate and keep it hung for minimum 1 hour.