Preparation Time : 20 minutes.
Cooking Time : 15 minutes.

Ingredients :
For the marinade :
3/4 litre fresh curds
3 grated onions
4 large tomatoes
1 1/2 tbsp tandoori masala
1 tsp chilli powder
5 tbsp oil
salt to taste
To be ground into a ginger-garlic
paste (for the marinade)
a big piece of ginger
10 cloves garlic
1/2 kg paneer, cut into large cubes
1/2 kg small potatoes, boiled
1/4 kg capsicums, cut into large cubes
1/4 kg onions, cut into large cubes
1/4 kg tomatoes, cut into large 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 10-12 mins 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 - 3 mins.

Add the curds and fry again for 3 - 4 mins. Add salt and remove from the heat.

Method:
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 and serve hot.