Garlic Paneer

350gms paneer
Melted butter for basting
1 onion, cut into halves
1 big tomato, cut into 4 halves (remove seeds)

FIRST MARINADE:
¾ tsp ginger-garlic paste
½ tsp salt
2 tsp lime juice

GROUND TO A SMOOTH PASTE:
3 spinach leaves, boiled and drained
1 tsp chopped green chilies
1 tsp garlic paste

SECOND MARINADE:
2-3 tbsp Bomb Sauce Xtra /Himalayan Hot Sauce
1 tsp garlic paste
A pinch of salt

1 tsp white pepper powder
¾ tsp green cardamom powder
3 tbsp cashew nut-cheese paste
1 tbsp cream
1 egg whisked

1) Wash paneer, part dry into pieces.

2) Combine all the ingredients for the first marinade. Rub into paneer and set aside for about 1 hour.

3) Combine spinach paste with remaining ingredients for a second marinade. 

4) Rub into paneer and set aside for 2-3 hours.

5) Thread paneer pieces onto skewers, 1“ apart, and roast in a preheated tandoor, regular oven or grill, as given on p.3 for 5-6 minutes after draining and basting with melted butter.

6) Slip paneer off skewers and serve hot with mint chutney.

Bomb Tip – drizzle or dip into our Sauces for an extra boost of flavour!