Paneer Ke Tinke

Ingredients list for Paneer Ke Tinke

• 300 grams Cottage cheese cut into 1 inch pieces
• 3 teaspoons Yogurt
• 3/4 cup Skimmed milk yogurt drained
• 2 tablespoons Gram flour (besan) roasted
• to taste Salt
• 1/2 teaspoon Turmeric powder
• 1/2 teaspoon Garam masala powder
• 3-4 Black peppercorns crushed
• 1 teaspoon Cumin powder roasted
• a few strands Saffron (kesar)
• 1/2 teaspoon Dried fenugreek leaves (kasoori methi) roasted and crushed
• 5 teaspoons Lemon juice
• as required Coriander and mint chutney
• 1 medium Onion cut into 1 inch pieces layers seperated
• 1 medium Green capsicum seeded and 1 inch piece
• 1 medium Red capsicum seeded and 1 inch piece
• 6 Satay sticks

Method

1. Take hung yogurt, roasted gram flour, salt, turmeric powder, garam masala powder, crushed peppercorns, roasted cumin powder, saffron, kasuri methi, lemon juice, one tablespoon mint and coriander chutney in a deep bowl and mix well.
2. Add the onion, green and red capsicum pieces and mix well and set aside to marinate for ten to fifteen minutes.
3. Apply the marinade to the paneer pieces on all sides. Arrange ingredients on satay sticks in the following order: onion, paneer, green capsicum, red capsicum, onion, paneer, red capsicum and green capsicum.
4. Prepare the remaining satay sticks similarly. Heat an electric griller or a non stick pan. Brush with oil.
5. Place the prepared satay sticks on them and cook, turning them a few times so that they get cooked equally on all sides. Serve hot with mint and coriander chutney.

Nutrition Info