Tandoori Paneer Salad Recipe

Ingredients:
Paneer - 1 kg
Capsicum - 20 gm
Tomato - 20 gms
Onion - 20 gms
Pineapple - 20 gms
Black Cumin Seeds - 1/2 tsp
White Pepper Powder - 1 tsp
Garam Masala - 2 tsp
Turmeric Powder - 1 tsp
Lemon Juice - 1 tbsp
Salt to taste
Cream - 1/2 cup
Yoghurt - 3/4 cup, drained
Cornflour - 2 tbsp
Red Chilli Powder - 2 tsp
Saffron - 1/2 tsp
Ginger Paste - 1 tbsp
Garlic Paste - 1 tbsp
Butter for basting
Chaat Masala - 2 tsp

Method:
1. Wash and cut vegetables, paneer and pineapple into 4 cm cubes.
2. Mix black cumin seeds, white pepper powder, garam masala, turmeric powder, two-thirds of the lemon juice, and salt together.
3. Add the paneer cubes to this mixture and refrigerate for 1 hour.
4. Mix together cream, yoghurt and cornflour.
5. Add remaining ingredients (except butter and chaat masala) and whisk to a fine batter.
6. Add the refrigerated paneer cubes, pineapple and vegetables cubes to the batter and leave to marinate for at least another 1 hour.
7. Preheat oven to 150C/300-350F.
8. Skewer 6 paneer cubes and 4 pineapple-vegetable pieces per skewer (one portion) and pack tightly together.
9. Roast in an oven for 5-6 minutes, basting regularly with melted butter.
10. Sprinkle chaat masala and the remaining lemon juice.
11. Garnish with slices of cucumber, tomato and onion.
12. Serve hot.