Chettinad Paneer Tikka

1: Dry roast all the spices under chettinad masala until aromatic. Cool them down to room temperature and grind it into a fine powder and transfer into a bowl.

2: Heat Gingelly oil and add it to the ground chettinad masala.

3: Add hung curd, turmeric powder, ginger garlic paste, lemon juice, salt, besan flour and finely chopped curry leaves. Mix well to form a paste.

4: Add the paneer cubes, onion, deseeded tomato and capsicum. Mix gently to coat the marinade on all veggies and paneer.

5: Insert the paneer, onion, capsicum and tomato into the skewers.

6: Grill the paneer on an open flame until all sides are cooked and until you could see charred marks all over the paneer.

7: Brush some ghee over the grilled paneer and serve hot.