How to make Rainbow Shashlik - Paneer grilled with capsicum and tomato, a delicious delicacy.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Cottage CHeese, Green Capsicum (हरी शिमला मिर्च )

Cuisine : Fusion

Course : Snacks and Starters

Rainbow Shashlik Recipe Card

Rainbow Shashlik

Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

Prep Time : 41-50 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Rainbow Shashlik Recipe

  • Cottage CHeese 1 1/2 inch cubes 500 grams

  • Green Capsicum deseeded 2 medium

  • Yellow capsicums deseeded 2 medium

  • Tomato deseeded 2 medium

  • Kasoori methi 1 tablespoon

  • Hung yogurt 1 cup

  • Ginger paste 2 teaspoons

  • Garlic paste 2 teaspoons

  • Red chilli powder 1 teaspoon

  • Garam masala powder 1 tablespoon

  • Lemon juice 1 tablespoon

  • Salt to taste

  • Butter for basting


Step 1

Cut paneer into one and a half inch sized cubes. Wash, halve, deseed and cut green and yellow capsicums into one and a half inch sized cubes. Wash, halve, deseed and cut tomato into half inch sized cubes.

Step 2

Dry roast kasoori methi till it emits a nice aroma and grind to a fine powder. In a large bowl combine hung curd, kasoori methi powder, ginger paste, garlic paste, red chilli powder, garam masala powder, lemon juice, salt and mix well.

Step 3

Add paneer, capsicum and yellow capsicum cubes to the above marinade and allow to stand for half an hour. Take a wooden or a metal skewer and skewer the paneer, capsicum, yellow capsicum and tomato cubes alternately in this order: tomato, capsicum, yellow capsicum and paneer.

Step 4

Use up all the pieces similarly. Cook in a grill on moderate temperature for eight to ten minutes, occasionally basting with butter or oil.

Step 5

Serve hot garnished with onion rings and lemon wedges accompanied with mint chutney.