Tricolor Paneer kebabs

Ingredients:

Yellow Coloured Paneer Kebabs 

8-10 paneer pieces (cut into a 2” squares) 

For marinade 

4-5 tbsp hung curds 1 tbsp black pepper powder (a pinch of garam masala powder for added flavour) 1 tbsp amchur powder or lemon juice A big pinch turmeric powder - (for the yellow colour) Salt to taste 

Method

Marinate the paneer pieces in the above marinade for 2 hours in the refrigerator. 

Red Coloured Paneer Kebabs 

8-10 paneer pieces (cut into a 2” squares) 

For marinade 

1 tbsp red chilli powder - (for the red colour) 1 tbsp ginger garlic paste 1/2 tbsp kasoori methi (optional) 4-5 tbsp hung curds 1 tbsp lemon juice Salt to taste 

Method

Marinate the paneer pieces in above marinade for 2 hours in the refrigerator. 

Green Coloured Paneer Kebabs

8-10 paneer pieces (cut into a 2” squares) Make a paste of mint (small cup) and coriander leaves (small cup), 1 green chilli, 1”ginger piece, 1 tbsp lemon juice and salt.

Method

Marinate the paneer in this paste for 2 hours in the refrigerator. Make thick slices of 3 medium onions and 3 medium sized tomatoes and cut 2 capsicums into big pieces and keep aside. Grill/barbeque the paneer Skewer the vegetables and paneer pieces and grill them for 5-6 minutes turning them around while cooking to ensure they don't get burnt. Cook them till they are soft and attain a light golden shade. Serve with green chutney or tomato ketchup.

Note: For Jain Recipe avoid the use of ginger-garlic paste.