Baby new potatoes - 750 gms
Red pepper - 3 ea
Yellow pepper - 3 ea
Green pepper - 3 ea
Paneer - 300 gms
Red onion - 2 ea
cherry tomato - 2 punnets
Plain yoghurt - 200 ml
cumin powder - 2 tbsp
tandoor powder - 3 tbsp
Seasoning - to taste
Chilli powder - 2 tsp
Ginger garlic paste - 1 tbsp
Boil the baby potatoes until half done so it is easy to bake.
Make tandoori mix with plain yoghurt,cumin powder, tandoor powder, chilli powder, Ginger/garlic paste & seasoning.
Cut the onions & peppers into big dices & flake it individually so that it can be skewered when it is ready.
Mix the vegetables together with diced paneer & whole cherry tomatoes. Marinate the vegetables with tandoori mix. Allow it to marinate for 2 hrs.
Using a skewer stick & pierce the vegetables in a orderly manner with each of peppers, onion, panner & a tomato per skewer. Repeat the procedure & arrange in a silver foiled tray to avoid sticking to the tray when baked.
Bake it in a preheated oven. Allow it & check it time by time to avoid burning .Brush it with olive oil while baking to give it a glaze.
Serve it hot with mint chutney & lemon wedge.