New Update
| Main ingredients | Kasundi mustard paste, Cottage cheese (paneer), Hung yogurt, Ginger-garlic-green chilli paste, Chaat masala, Lemon, Mustard oil, Turmeric powder, Gram flour, Green capsicum, Red capsicum, Butter |
| Cuisine | Indian |
| Course | Starters |
| Prep time | 25-30 minutes |
| Cook time | 15-20 minutes |
| Serve | 4 |
| Taste | Tangy |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 2 tablespoons kasundi mustard paste
- 400 grams cottage cheese (paneer), cut into 2-inch pieces
- ½ cup hung yogurt
- 1½ tablespoons ginger-garlic-green chilli paste
- Salt to taste
- ½ teaspoon chaat masala
- ½ lemon
- 2 tablespoons mustard oil
- ½ teaspoon turmeric powder
- 3 tablespoons gram flour (besan)
- 1 medium green capsicum, seeded and cut into 2-inch pieces
- 1 medium red capsicum, seeded and cut into 2-inch pieces
- Butter for greasing
- Salad for serving
Method
- Preheat oven to 200° C.
- Take hung yogurt in a bowl, add kasundi mustard paste, ginger-garlic-green chilli paste, salt and chaat masala. Squeeze lemon juice into the bowl and mix well.
- Heat mustard oil in a small non-stick pan and once it starts to smoke, add turmeric powder and gram flour, mix and sauté for 2-3 minutes. Add this mixture to yogurt mixture and mix well.
- Add green capsicum, red capsicum and cottage cheese pieces to this marinade and mix well. Set aside to marinate for 10-15 minutes.
- Grease a baking tray with some butter. String on the capsicums and cottage cheese pieces onto steel skewers and arrange them on the baking tray.
- Keep the tray in the preheated oven and bake for 10-15 minutes, basting with butter at regular intervals.
- Transfer onto a serving platter and serve hot with salad.
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