Heat water in a deep pan, add salt and 1 tsp turmeric powder. Turn off the heat and add the cut paneer into this water. Strain after 5 minutes. (This will make the paneer spongy and it won't break while mixing with marination)
3. In a bowl, add warm mustard oil, add all the spice powders and whisk.

Add ginger garlic paste, lemon juice, salt, black salt, hung curd and mix. Add the pickle Masala, cream and mix. Now take paneer one by one and put the marinade on it and keep them in a separate plate. Now add all the cut vegetables to the remaining marinade and mix well. Chill the paneer and vegetables in a fridge for atleast 1 hour.

Now you can either bake it or cook it on a grill pan. Serve with green mango chutney, lemon and picked onion 🙌🙌🇮🇳 And follow @indian_bawarchi for more amazing recipes and videos 🙌🇮🇳