Paneer Ke Tinke

Ingredients list for Paneer Ke Tinke

• 300 grams Paneer 1 inch pieces
• Red Capsicum
• 2 medium Red capsicums 1 inch pieces
• 2 medium Green capsicums 1 inch pieces
• 2 medium Onions 1 inch pieces
• 12 Satay sticks
• 1 tsp + to shallow fry Oil
• For marinade
• 4 tablespoons Gram flour (besan)
• 2 tablespoons Hung yogurt
• 1/2 teaspoon Roasted cumin powder
• 3-4 Black peppercorns
• 1/2 teaspoon Dry fenugreek leaves (kasuri methi),crushed
• 1/2 teaspoon Turmeric powder
• 1/2 teaspoon Garam masala powder
• 5 teaspoons Lemon juice
• to taste Salt
• a few strands Saffron (kesar) optional
• TO SERVE
• as required Mint chutney

Method

1. Heat one teaspoon oil in a pan and roast gramflour on low heat till fragrant Transfer it into a bowl. Add yogurt, roasted cumin powder, crushed black peppercorns, kasoori methi, turmeric powder, garam masala powder, lemon juice, salt and saffron (if using) and mix well. Add the paneer pieces and toss gently and set aside to marinate for ten to fifteen minutes. Take satay sticks.
2. Arrange marinated ingredients in the following order: onion, paneer, green capsicum, red capsicum, paneer, onion. Repeat for the other sticks.
3. Heat a shallow pan, drizzle some oil and place the satay sticks on it. Cook turning the satay sticks from time to time so that the paneer pieces are cooked with even colour. Serve hot with mint chutney.

Nutrition Info