Paneer - 500 gms
Curds / Yogurt, thick - 100 gms, abt 4 medium ladleful
Pav Bajji Masala - 1 tsp
Chhole Masala - 1 tsp
Garam Masala - 1/2 tsp
Salt to taste
Amchur Powder - 1/2 tsp
Kasturi Methi - 1/2 tsp
Oil for cooking - 2 tsp
Oil for grilling - 1 tbsp
Cube the paneer into 4" squares with 2" width. Chop the onions vertical, remove the bulb in middle and separate each layer. Cube the tomatoes into 4 halves, scoop out the pulp from inside. You can use that for any gravy that you are preparing on the side.
Hung the curds for about 10 to 15 mins, so that whey comes out. In a bowl, take the curds and mix all the masalas together.
Once the paneer is cubed, marinate in the curds for about an hour, 30 mins is also fine.
Heat a non-stick pan, and cook the paneer with the marinade. Top a spoon of oil over it.If you near the stove, you can cook it on high, else simmer for a while, until the moist evaporates and the paneer gets coated with the masala.
Since I didn't have the skewers, I thought of using the toothpick, but I had those fancy types which looked fit to be melted. So I ended up using the tong I use for frying appalam.
Arrange the Tomato, Onion slices alternating with paneer cubes. Hold these between the tong, pour oil over it, it will slide down anyway. Light the flame, and keep over it. Be sure to be away from the fire, as the tomato and onion will catch fire as oil is poured over it.
Once you find all the tomatoes, onions and paneer are little burnt, remove and serve arranged as a regular order.
If you find holding these 5 pieces little difficult together, while grilling them, you can grill these separately, but then the paneer will not get the burnt flavour and juices from tomatoes.
Serve with lemon squeezed onions slices.
All the while long, I had Konda popping in to ask if it was ready. Whenever I prepare something new and that she likes, she will ask me "Yetallamma neku eedi cheaseki tellusu'. I will reply 'Attanne tellusu ra'. This was no different! And she loved every bit of it!