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1: Salt and powdered spices together make shawarma masala. To make the marinade for the paneer, mix the hung curd, lemon juice, garlic and onion paste, and shawarma masala. Add the paneer pieces and mix well. Refrigerate for at least 1 hour.

2: Cook the paneer on a heated and greased grill pan or a Tawa/ roast over an open fire. Flip and cook until the paneer is cooked through and a bit charred.

3: Remove from heat and cut into long strips.

4: Cook/ Reheat the pita bread and remove from heat and cover with a cloth.

5: To make the hot sauce, boil together with the ingredients until the garlic is soft and mashable, minimum 20 mins.

6: Strain and blend with the remaining water as needed, until smooth. Strain the sauce, if needed.

7: To assemble the shawarma, spread garlic mayonnaise on the Khubz/Pita. Place some of the paneer, along with the sliced onion, tomato, and hot sauce. Form into a roll, and serve hot!