Tandoori paneer

Method

1. 1 Strain the yogurt through a cloth and let it sit for 1 hour to remove all the whey.
2. 2 The yogurt needs to be thick like cream to adhere to the paneer; if it's too runny, the sauce will slide off.
3. 3 Mix thick yogurt with Kashmiri chili powder, garam masala, crushed ginger and garlic, and mustard oil.
4. 4 Marinate the paneer cubes with bell peppers and onions for 3 hours in the refrigerator.
5. 5 Alternate paneer skewers with vegetables and bake at 240 degrees for 12 minutes.
6. 6 Place hot coals in a small bowl in the oven for the last 3 minutes to give the dish a tandoor smoky flavor.

With an appliance

• Charcoal grill 40 min

  Grill over charcoal, keeping the grill 12 cm above the grate, for 8 minutes, rotating every 2 minutes; this is the closest method to a tandoor grill.