Ingredients:
Paneer - 1 kg + 50 gms grated
Black Cumin Seeds - 1 tsp
White Pepper - 1 tsp
Garam Masala - 2 tsp
Lemon Juice - 5 tsp
Salt to taste
Cream - 1/2 cup
Yoghurt - 3/4 cup, hung
Cornflour - 2 tbsp
Dry Fenugreek - 4 tsp
Chaat Masala - 2 tsp
Ginger Garlic Paste - 2 tbsp
Red Chilli Powder - 2 tsp
Butter to baste

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