Directions
Ingredients
Marinade
- Paneer – 500gms
- Salt – to taste
- Turmeric – ½ tsp
- Onion chunks – ½ cup
- Capsicum chunks – ½ cup
- Hung Curd – 2 tbsp
- Bhuna besan – 2 tbsp
- Lemon juice – 2tbsp
- Chaat masala
Ghee Roast Masala
- Kashmiri chilli dry – 8 nos
- Peppercorn – 10-12nos
- Coriander seeds – 2 tbsp
- Cumin – ½ tbsp
- Fennel seeds – 2tsp
- Garlic cloves – 3 nos
- Ginger chopped – 1tbsp
- Water – a dash
- Ghee – 2 tbsp
- Curry leaves – few sprigs
- Wooden satay sticks – 5nos
Steps
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1
Done
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Cut the paneer into tikka and sprinkle some salt & turmeric. Keep aside for 30mins. Heat a pan and add dry red chillies to it. Toss it for 2-3 mins and remove. |
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2
Done
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Now add peppercorns, coriander seeds, cumin and fennel seeds (saunf) to the pan and toss for a minute and remove it. Mix these spices along with chilli, garlic, ginger and a dash of water. Blend it to make a fine paste. |
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3
Done
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Heat a pan and add ghee and once it heats up add curry leaves. Now add the chilli paste into the pan and cook for 3-4 mins. Remove to a bowl and let it cool down completely. To this paste add hung curd, salt, lemon juice and bhuna besan. Mix them well and marinate the paneer, onion & capsicum chunks with it. Skewer them alternatively on a wooden satay stick. Heat a tawa, add desi ghee and cook them on high heat till it gets a good colour on all sides. Remove and serve it hot with green chutney. |
