Angoori Paneer Tikka

Method

• Cut paneer into half centimeter slices. Heat oil in a pan, add black grapes and sauté.
• Add salt, black salt and cook till soft. For marinade take besan in a bowl. Add salt, pepper powder, amchur and mix. Add saffron dissolved in milk, fresh cream and mix well.
• Add jaggery to the grapes along with lemon juice and mix well. Cook till thick.
• Place the paneer slices on a flat surface. Sprinkle salt and chaat masala on all of them
• Spread some grape chutney evenly on half of the paneer slices and cover with the remaining paneer slices.
• Cut these paneer sandwiches into one inch squares
• Take a skewer, thread on a capsicum piece, a tomato piece, one piece of paneer sandwich, followed by tomato and capsicum pieces.
• The tomato and capsicum pieces will keep the paneer pieces firmly in place. Similarly prepare the other skewers. Heat oil in a pan. Arrange the skewers on a plate.
• Pour the marinade over them to cover the paneer pieces properly on all sides.
• Place these skewers in the heated pan and cook till golden on all sides.
• Alternatively you can cook them in an oven. Preheat the oven to 200°C; place the skewers on a greased tray or on a rack and grill till golden from all sides. Serve hot with the remaining grape chutney