Angoori Paneer

Ingredients:

• Cottage cheese (paneer) - 400 grams
• Black grapes - 1 cup (chopped)
• Oil
• Salt to taste
• Black salt (to taste)
• Gram flour (besan) - 2 tbsp
• White pepper powder - 1/2 tsp
• Dry mango powder (amchur) - 1/2 tsp
• Saffron (kesar) a fewstrands
• Milk - 2 tbsp
• Fresh cream - 1 cup
• Jaggery (gur) - 1 cup (grated)
• Lemon juice - 1 tbsp
• Chaat masala - 2 tbsp
• Green capsicum - 2 large
• Tomatoes - 2 large

Method:

• Cut paneer into half centimeter slices.
• Heat oil in a pan, add black grapes and sauté. Add salt, black salt and cook till soft.
• For marinade take besan in a bowl. Add salt, pepper powder, amchur and mix. Add saffron dissolved in milk, fresh cream and mix well.
• Add jaggery to the grapes along with lemon juice and mix well. Cook till thick.
• Place the paneer slices on a flat surface. Sprinkle salt and chaat masala on all of them. Spread some grape chutney evenly on half of the paneer slices and cover with the remaining paneer slices. Cut these paneer sandwiches into one inch squares.
• Take a skewer, thread on a capsicum piece, a tomato piece, one piece of paneer sandwich, followed by tomato and capsicum pieces. The tomato and capsicum pieces will keep the paneer pieces firmly in place. Similarly prepare the other skewers.
• Heat oil in a pan. Arrange the skewers on a plate. Pour the marinade over them to cover the paneer pieces properly on all sides. Place these skewers in the heated pan and cook till golden on all sides.
• Alternatively you can cook them in an oven. Preheat the oven to 200°C, place the skewers on a greased tray or on a rack and grill till golden from all sides.
• Serve hot with the remaining grape chutney.