Ingredients:

• Paneer – 100 grammes, cut into 3/4-inch cubes
• Capsicum – 2
• Onions – 2, small
• Tomatoes – 2
• Red chilli powder – 1/2 teaspoon
• Cinnamon – 2-3 sticks
• Cloves – 4-5
• Omum – 1/2 teaspoon
• Green cardamom – 4-5
• Toothpicks

Preparation time: 10 minutes

Cooking time: 5 minutes

Serves: 8

Process:

• Cut the capsicum in 3/4-inch pieces, removing the seeds in the process
• Cut the onions and tomatoes into four small pieces and separate them; if they are large, cut them into eight pieces
• Cut the paneer into 3/4-inch cubes
• Prepare the dry spice mix by grinding together the cinnamon, cloves, omum, and cardamom to a coarse powder (if you want, you can grind larger quantities of this spice mix and store in an airtight container)
• Heat one tablespoon of oil in a non-stick pan; remove from fire
• Add 3/4 teaspoon of the prepared spice mix
• Add the paneer cubes, red chilli powder, and the salt. Return to a medium-high flame for about two minutes and remove again
• Keeping the paneer aside, heat another tablespoon of oil. Add one teaspoon of the masala, capsicum, and onions. Toss for a few seconds, and add salt to taste
• Add the tomatoes; sprinkle 1/2 teaspoon more of the spice mix, and heat for about a minute
• Remove the vegetables from the pan
• Take a toothpick, and pierce a piece of capsicum, a paneer cube, an onion, and lastly a tomato (this is why the tomato should not be cooked too long, or it will become mushy)
• Arrange all pieces on toothpicks and set in a plate
• If for a gathering, the dish may be made an hour beforehand and reheated in the oven for about three or four minutes before serving

Enjoy!