Ingredients:           for 6/15 min 200 g 100 g 1 tsp ½ tsp ½ tsp ½ tsp roasted ¼ tsp ¼ tsp to taste paneer thick curds ginger-garlic paste red chilli cumin seeds powder turmeric garam masala salt oil for tempering : 1 tbsp 1 tbsp ½ tsp ½ tsp 7-8 2 finely chopped a few springs water oil sugar mustard seeds curry leaves green chillies coriander leaves finely chopped

Method:       Dice half inch thick cubes of paneer. Mix all spices with curds. Put paneer pieces in it, mix well, cover and keep in the fridge for about 1½ hours for marination .Take out paneer from fridge and cook on a greased griddle. Turn and cook both sides until light brown. Arrange them in a plate. Heat oil for tempering and crackle the mustard seeds, remove from heat and add sugar, curry leaves, green chilli and water. Put on the heat. After 2 or 3 boils, pour it on all the pieces. Garnish with chopped coriander leaves.       If you  want to make paneer tikkas then slice rounds of tomatoes, onions and capsicums and mix these with the paneer slices in the curd masala to marinate. Then put a slice of  each on a skewer and roast them in a grill or oven. Sprinkle chat masala and lemon juice.

Coming up soon with new book -  Marwari Cooking