Ingredients:

• 200 g Paneer
• Ginger garlic paste 2-3 tsp
• Kashmiri red chili powder 1 tbsp
• Cumin 1 tsp
• Coriander powder 2 tsp
• Garam masala 1/2 tsp
• Ajwain 1/2 tsp
• Kasturi Methi 2 tsp
• Lemon juice 2 tsp
• 1/2 cup thick curd or hung curd

Instant pickle:

• 1/4 cup vinegar
• 1/2 cup water
• 2 tbsp salt
• 1 tbsp sugar
• 1 bay leaf
• Veggie sticks (onion, carrot, radish, cucumber, beetroot)
• Cook everything until sugar dissolves and add onions, carrot & veggies to it
• Leave for 30 minutes minimum, it is ready. Store in fridge for 1-2 weeks

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