Ingredients
For Marinade
- Curd – 6 tbsp
- Salt – to taste
- Red chilies – 2 tbsp
- Pepper – ½ tbsp
- Cardamom – 3
- Green chilies – 6
- Oil – 2 tbsp
- Ginger Garlic paste – 3 tbsp
- Sugar – ¼ tbsp
- Lemon juice – ½ tsp
Other Ingredients
- Paneer – 300 gms
- Capsicum – 1 medium
- Onion – 2 large
- Carrot – 1 medium
- Tomatoes – 2 medium
- Oil – 5 tbsp
- Chat masala – to taste
Preparation
- Prepare the marinade
- Coarsely crush the cardamom so that the pods open up and seeds come out. Crush the green chilies coarsely (don’t make a paste)
- Mix all the ingredients together for marinade and keep aside
- Dice the Paneer to ½ inch cube; you may keep them larger as well. Dice the capsicum in large chunks however scoop out the seeds
- Similarly dice the tomatoes into large chunks, and scoop out the seeds from the inside.
- For the onions, dice them into four large pieces
- Mix all these with the marinade and mix them well. Keep them in refrigerator for over an hour.
- Set the microwave to Convection mode. Pre-heat to 150 deg
- On the microwave metal tray place all the ingredients so that they are nicely distributed. Sprinkle oil over the top.
- Microwave on convection mode @ 150 deg for 15 mins. After which take them out, toss a little and again microwave @ 150 deg for another 15 mins. Check if the vegetables are cooked. If not, then microwave again.
- Place your ingredients in a platter, add a dash of lime and sprinkle with chaat masala. Enjoy
