Ingredients

• 500 gm. paneer

• Marinade:

• 1 cup thick yoghurt

• 1 tbsp. oil

• 1 tsp. chilli powder

• 1 tsp. ground coriander

• 1 tsp. ground cumin

• 1/2 tsp. ajwain or carom seeds

• 1 tbs. gram flour or besan

• Juice of 1/2 lime or lemon

• Salt to taste

• For cooking:

• 1 tbs. oil

• 1 large onion, sliced thinly into rings

• 1 tsp. ginger-garlic paste

• 1 tomato, skinned, deseeded and chopped

• 1 tsp. chaat (chat) masala. Buy ready-made or see recipe on this site)

• 1/4 tsp. powdered black salt* (if unavailable, use rock salt)

• 1 tsp. Garam Masala

• Additional cooking salt, to taste

• A handful of chopped coriander leaves Juliennes (thin stripes) of ginger and green chilli for garnish

• *Black salt or kala namak is a pungent smelling salt, often used in Chat/Chaat.

Instructions

1. Marinade: Toast the ajwain lightly on a tawa or griddle, pound coarsely and mix with the other ingredients to a thick paste.

2. Cut the paneer into large squares or fingers and marinate in the mix for 4 hours or even overnight in the refrigerator.

3. Lightly oil a tray. Using aluminium foil to line the tray will reduce washing up.

4. Arrange the paneer pieces in a single layer, drizzle any leftover marinade over and bake in a hot oven for approximately 10- 12 minutes. This can even be done on a tawa or griddle. While the paneer is still hot, break up into rough pieces with a fork, rather like a coarse scramble.

5. When ready to serve, heat the oil in a wok and sauté the ginger-garlic paste for half a minute, then add the onion rings and cook quickly on high heat - they should retain a little of their crunch.

6. Now add the tomato and just stir around for 30 seconds.

7. Mix in the paneer and toss to combine. Sprinkle the garam masala, chaat masala and kala namak or black salt, adding more normal salt, if required.

8. Toss again and finish off with a sprinkling of fresh coriander and the julienned ginger and green chilli on top.

9. Serve hot with Chapatti or Tandoori Roti and a simple tarka dal.