Chop the veggies in square shaped cubes.
Peel, rinse and dice 1 medium-sized onion in square shaped 1 to 1.5 inches pieces. Rinse and slice 1 small to medium sized capsicum (green bell pepper) in 1 to 1.5 inches pieces. You will need ½ cup each of onions and capsicum, Pineapple Keep aside. You can also use tomatoes if you want.
Slice 200 to 250 grams block or paneer into cubes or squares and keep aside. Best is to use homemade paneer.
Put 200 grams hung curd (greek yoghurt) in a bowl. With a whisk beat the curd lightly till smooth.
Now add 1 tablespoons ginger garlic paste or 1 tablespoon crushed ginger garlic to the curd. Also add all the dry spice powders. Below you see the following Indian spice powders in clockwise order.
Kashmiri red chili powder gives a nice red colour to the food but is not spicy and hot. Instead of kashmiri red chilli powder, you can add 2 tsp of sweet paprika.
Add ½ teaspoon black salt and regular salt as per taste. If you do not have black salt, then skip it.
Next add 2 tablespoon heated mustard oil.
Mix very well. Check the taste and add more seasonings if required.
Add the onions, capsicum and paneer to the marinade.
Slowly and gently mix them with the marinade. Cover and keep the marinated paneer and veggies in the refrigerator for 2 hours or more.
Begin to thread the veggies and paneer alternately on bamboo/ iron skewers. Before you begin to thread preheat oven at 230°c or 240°c or 464 degree for 15 to 20 minutes.
Remove from the oven and then place the paneer cubes on a serving plate, that's how they look.
Or you can roast them on gas directly or take a pan put some oil over it and bake it until they get black spots on it.
That's how they look in gas stove.
Sprinkle some chaat masala and lemon juice and serve with green chutney.
