ABOUT THE RECIPE
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INGREDIENTS
For Marination:
500gms Paneer
1/4Tsp Turmeric
1/2Cup Onion chunks
1/2Cup Capsicum Chunks
3Tbsp Hung curd
2Tbsp Bhuna Besan
2Tbsp Lemon Juice
Salt to taste
For Ghee Roast Masala
6-8 Kashmiri chilli
8 Peppercorn
2Tbsp Coriander seeds
1/2Tbsp Cumin
2 Tsp Fennel seeds
3 Garlic cloves
1Tbsp ginger chopped.
5-6 Tbsp Ram Ghee
Few springs Curry leaves
5 Wooden satay sticks.
PREPARATION
Step:1
Cut the paneer into tikka and sprinkle some salt and tumeric. Keep aside for 30 Minutes.
Step:2
Heat a pan and add dry red chillies to it. Toss it for 2-3 mins and remove. Now add peppercorns, cpriander seeds, cumin and fennel seeds 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.
Step:3
Heat a pan and add Ram Ghee and once it heats up add curry leaves. Now add the chilli paste into the pan and cook for 3-4 mins.
Step:4
Remove to a bowl and let it cool down competely. To this paste add hung curd, salt lemon juice and bhuna besan. To this paste add hung curd, salt lemon juice and bhuna besan. Mix them well and marinate the paneer, onion and capsicum chhunks with it. Sweker them alternatively on a wooden satay stick.
Step:5
Heat a tawa, add Ram Ghee and cook them on high heat till it gets a good colour on all sides. Remove and serve it hot with green chutney.
