Tandoori Salad

2 medium -sized onions
2 medium-sized green bell peppers
2 medium-sized tomatoes
100gms peeled pineapple
100gms cottage cheese (paneer)
Refined oil for basting

Marinade:
2 ¼ tbsp yogurt
¾ tsp Bomb Sauce Himalayan/Extra Hot Sauce
¾ tsp cumin powder
1 ½ tsp garam masala powder
¾ tsp black salt (Kala namak)

1 ½ tsp chaat masala(commercial)
1 tsp salt
¾ tsp dried fenugreek leaves (kasuri methi)
¾ tsp ajwain

Garnish:

½ tsp chat masala

1) Peel onions, remove and discard seeds of bell peppers and tomatoes. Cut vegetables, pineapple and paneer into 2” cubes and set aside.

2) Combine ingredients for marinade in a bowl; mix in vegetables, pineapple and paneer and set aside for about 1 hour.

3) Thread vegetables, pineapple and paneer onto skewers, 1” apart, and roast in a preheated tandoor, regular oven or grill, as given on p.3 for about 5 minutes initially, and 2-3 minutes after draining and basting with oil.

4) Slip vegetables, pineapple and paneer off skewers and arrange on a serving platter. Sprinkle it with chat masala and serve hot.

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