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Microwave Paneer Kebab



(Does not require Tandoor Masala)

Cottage Cheese- 200 grams
Ginger garlic chilli paste- 2 tbsp
Salt- to taste
Gramflour. (Besan) -1 to 1 ½ tbsp
Thick Curd (preferably hung curd)- 100 ml
Chaat Masala- 2 tsp
Kasuri Methi- 1tsp
Pepper – 1 tsp
Onion ( optional) - 1 large
Capsicum (Optional) – 1

Ensure the paneer is firm and does not have too much water content.
Cut the paneer into inch sized cubes. Give them a small prick with a tooth prick. Be careful not to pierce lest they break while cooking.
Cut the onion into quarters and separate the layers to make pieces.
Cut capsicum into large pieces.
Beat the curd well. Skip if using hung curd.
Mix in the paste, chaat masala, salt, pepper and kasuri methi.
Add the gramflour and mix.
Put the paneer pieces in and toss lightly to ensure each piece is coated well. Repeat for onion and capsicum.
Refrigerate for 45 minutes.
Microwave on high for 7 to 10 minutes.
Turn over after 5 minutes to ensure both sides get done well. It may need more time depending on the paneer.
Sprinkle chaat masala and serve with pudina chutney or sauce.

Alternative on stove:
Heat a skillet or tava.
Pour some oil and cook the kebabs on both sides till they turn golden brown.
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