PANEER PAANCH PHORON
200g paneer, cut into cubes 2 red peppers, cut into large chunks 1 green pepper, cut into large chunks 1 large onion, cut into large chunks 100g ghee
For the marinade, mix together: 100ml mustard oil 1 tsp turmeric powder 1 tsp yellow chilli powder 100g thick yogurt 4 tbsp roasted chickpea flour A pinch of Kasoori methi (dried fenugreek leaves) 1 heaped tbsp ginger-garlic paste 1/2 tsp cumin powder 1 tsp garam masala powder 1 tbsp paanch phoron (a mix of mustard seeds, fennel seeds, onion seeds, black cumin and fenugreek seeds), available at select Indian supermarkets
wooden skewers in water for about 30 minutes to prevent them from burning. 2Place
the paneer, peppers and onions in a bowl and pour the prepared marinade over. mix well and refrigerate for an hour. 3When
ready to cook, thread paneer, onion and peppers on to skewers. 4heat
ghee in a wide frying pan over high heat. Place skewers in pan and cook, turning every 2 to 3 minutes until paneer turns golden brown. Serve with mint chutney.