1/2 kg paneer cubes, about 3 cm/1 1/2" each
2 tsp garlic paste
2 tsp ginger paste
1 tsp chaat masala
2 tsp chilli powder
1 tsp powdered black pepper
1 tbsp salt
A few drops of red colour
3 tbsp vinegar OR 1 cup (200 g) yogurt
Oil for brushing
1 lemon quartered
1 onion sliced into rings for garnish
Mix all the ingredients, except the garnishes, and leave for 20-30 minutes.
About 20 minutes before serving, place the paneer on a drip pan and bake in the pre-heated oven for about 10 minutes.
Remove from oven, brush with oil and bake again for 10 minutes.
Alternatively, you can grill on a griller or a barbecue pit. (The drippings should definitely have a means of escape, or else the paneer will get soggy.)
Serve hot, garnished with lemon and onion rings.
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