Take the tandoori masala ingredients and gently toss on a low heat, moving it constantly till the aroma comes out. Grind the masala in the dry small pot of grinder to a fine powder.
Mix curd, sugar, salt, lemon juice, ginger, garlic, and cornflour with 4 tbsp water to the blender and blend to a smooth paste.
Mix the dry masala and wet paste to make a marinade.
Marinate the paneer cubes, baby mushrooms and cauliflower florets for 1 - 3 hours or more in the refrigerator.
Pre-heat the oven. Use microwave+grill and cook the marinated veggies on lower rack, on butter paper for 2.5 minutes at 180℃.
Skewer the grilled ingredients onto a steel skewer and place on gas/hot charcoal till the vegetables are deliciously charred.
Thanks
