Friday, November 14, 2008
The name refreshes the memory of your favorite restaurant and the taste of chunky paneer pieces marinated with yogurt and served on skewers along with grilled and delicious veggies. This recipe is sure to recall all your memories and make you crave for more and more. I was motivated to try this recipe as I love paneer and anything made with it and while surfing through Sanjeev Kapoor’s website is when I realized that this is such a simple dish and even an amateur like me can make it in no time with minimum efforts and the best results.
I made this recipe in the oven, and it could be made on a grill pan as well or even on a non stick pan and it gives the same result.
1 cup of diced paneer pieces (medium sized paneer pieces as it helps to skew them)
1 tbsp besan or gram flour
1 cup hung yogurt or Greek yogurt
1 tsp dry fenugreek leaves (kasuri methi)
2 tsp garlic paste
1 tsp ginger paste
1 tsp cumin powder
Salt to taste
1 tsp amchur powder
1 tsp lemon juice
Oil to grease the paneer and veggie skewers
Water as required.
1/2 onion (diced similar to the paneer pieces)
2 tbsp capsicum (diced similar to paneer pieces)
1 tomato (diced similar to paneer pieces)
Chopped coriander leaves
Mint and coriander chutney
Preheat the oven to 350 degree F or 180 degree Celsius. In a bowl, mix together besan , yogurt, methi leaves, ginger paste, garlic paste, cumin, amchur, salt and lemon juice and mix well. Add the paneer pieces and let it marinate in the mixture for 30 mins.
Now add the veggies (onion, capsicum and tomato) to the marinade as well and mix well. Arrange the skewers with onion, followed by capsicum, then tomato and finally the paneer pieces. Repeat the same order to fill the skewer to three-fourth its length. You can prepare individual small portions of the skewers as well. Repeat the above mentioned procedure with the remaining marinated pieces as well.
Grease the baking sheet and place the skewers on the sheet and bake it for 15 mins. Now turn the skewers and bake for 10 mins as well till you get a golden brown color on both the sides.
Serve hot with green chutney and squeeze of lemon juice and garnished with coriander leaves.