275g paneer, sliced into squares
15g fenugreek leaves, finely chopped and dry roasted
1/4 cup hung curd*
2 heaped tbsp gram flour, dry roasted
3 tbsp oil
2 tbsp tandoori powder
1/2 tsp turmeric powder
1 tbsp garam masala powder
1 tbsp sweet pepper flakes (optional or replace with paprika)
1/2 tsp black pepper, coarse
Pinch of hing
2 tsp garlic paste
2 tsp ginger paste
1/2 juice of a lemon
Salt to taste

*Hung curd is made by straining yogurt into a muslin and draining all the excess water. Then tie the muslin into a knot and leave it to hang over the kitchen sink for 30-45 minutes. Strain any further water before placing the muslin into a sealed container and placing it in the refrigerator for 4- 8 hours.