Paneer (Cottage Cheese) – 200–250g, cut into cubes

Thick Yogurt (Hung Curd) – ½ cup

Ginger-Garlic Paste – 1 tablespoon

Gram Flour (Besan) – 1 tablespoon (lightly roasted)

Lemon Juice – 1 tablespoon

Kasuri Methi (Dried Fenugreek Leaves) – 1 teaspoon

Chaat Masala – 1 teaspoon

Garam Masala – ½ teaspoon

Red Chili Powder – 1 teaspoon (adjust to taste)

Turmeric Powder – ¼ teaspoon

Salt – to taste

Oil or Butter – for grilling

Vegetables (optional) – diced capsicum, onion, tomato for skewering

Calories: 220–250 kcal

Protein: 15–18 g

Fat: 15–18 g (mostly from paneer and oil)

Carbohydrates: 8–10 g

Fiber: 1–2 g

Calcium: High (from paneer)

Sodium: Moderate (depends on added salt)

Sugar: 3–4 g (mainly from yogurt)

Preparation Time: 20–30 minutes

Marination Time: 30 minutes to 1 hour (optional but enhances flavor)

Cooking Time: 10–15 minutes

Total Time: 1 to 1.5 hours (with full marination)

Refrigeration: Can be stored in an airtight container for up to 24 hours

Reheating Method: Reheat on a pan or in an oven at low heat to retain texture

Note: Not recommended to freeze after cooking, as paneer may turn rubbery