Prepare the marinate by blending 1 cup pudina or mint, 2 cups coriander, 5 green chillies, 1 inch ginger, 1/4 cup boondhi, 1 tablespoon chaat masala and salt per taste
Mix it in a mixer jar, adding a little bit of water
In the same mixer jar, separate half a cup of marinate and add half a cup of curds
Separate the marinate into two bowls, 1 with half a cup of curds and 1 plain
Mix 1/2 cup of the plain marinate
I have used Paneer I got from a website called Terrace Treats, wash and pat dry it
Next cut the paneer according to the size you prefer, I cut it further in half later on
Marinate the paneer for 1.5 hours in a fridge
Meanwhile, cut half of red, yellow and green capsicum
Marinate them in a bowl Cut 2 onion into petals
Marinate them in two separate bowls
If you age baking it, preheat your oven to 180C for 20 minutes
If you are doing it in a pan, skip to the next step
I have used a slotted tray, I’ve spaced the marinated paneer and veggies
I baked it for 15-18 minutes, the colour came out amazingly.
If you’re doing it on a pan, you need to skewer it in such a way, that you can turn it to the other side
You need to take it out, when the paneer just starts to brown, about 15 minutes
Before serving it add juice of lemon and some more green chutney
Serve with the remainder green chutney. This recipe served for 4 of us
