Vegetable Barbeque

Preparation Time: 20 min.
Cooking Time: 15 min.
Serves 6.
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Ingredients


For the marinade
3/4 ltr curds (dahi)
3 onions, grated
4 large sized tomatoes
2 tbsp tandoori masala
1 tsp chilli powder
5 tbsp oil
salt to taste

To be ground into a ginger-garlic paste
50 mm. piece ginger (adrak)
10 cloves garlic (lehsun)

Other ingredients

500 gms paneer (cottagte cheese), cubed
500 gms baby potatoes, boiled
250 gms capsicum cubes
250 gms onion cubes
250 gms tomato cubes

Method

For the marinade

Tie the curds in a cloth, hang and allow to drain.
Prepare tomato puree by putting 4 large tomatoes into hot water for 10 minutes and then grating into a pulp.
Heat the oil and fry the grated onions until golden brown. Add the ginger-garlic paste and fry for 1 minute.
Add the tomato puree, tandoori masala and chilli powder and fry again for 2 to 3 minutes.
Add the curds and fry again for 3 to 4 minutes. Add salt and remove from the heat.

How to proceed

Add the paneer, potatoes, capsicum and onion pieces and allow to marinate.
Just before serving, add the tomato pieces.
On individual skewers, arrange one piece each of paneer, potato, capsicum, onion and tomato.
Cook on a hot charcoal sigri in front of the guests and serve hot.