Crafted with 16 single-origin, freshly-harvested spices, our house Tandoori Masala is the perfect balance of spicy, sour, sweet, earthy, and umami flavors. Use it to make these vegetarian-friendly kebabs, starring big, chunky pieces of paneer (we love Sach Foods!) and a mix of colorful vegetables. When pairing paneer with our tandoori masala, I like using mustard seed oil, which has a horseradish-like kick—you can usually find mustard seed oil in some specialty shops and your local South Asian market, but if you don't have it, you can use neutral oil, like canola or untoasted sesame—plus a couple tablespoons of lemon juice for extra tang to cut through the richness of the cheese. Serve with green chutney and pickled onions.