A quick and easy starter recipe that I’d tried at a wedding and actually tasted great and yes I liked the name too.The paneer cubes and vegetables were marinated with thick coriander mint chutney, arranged in a skewer and then cooked on a tawa till golden.

RECIPE :

Ingredients

  • 150 to 200 gms paneer cut into cubes
  • 3 tbsp hung curds( there should be no moisture)
  • 1 to 2 tsp roasted gram flour/besan (optional, add only if the marination mix has moisture)
  • 1 tomato deseeded and cut into squares ( approximately the size of paneer)
  • 1 capsicum deseeded and cut into squares
  • 1 small onion cut into squares
  • 2 tsp kasuri methi (adjust to individual choice)
  • 1 tbsp oil 

To be ground to a smooth paste the ingredients mentioned below :

  • 1/4th cup mint(pudina) leaves
  • 1/2 cup chopped coriander leaves
  • 4 green chillies(as per spice required)
  • 6 to 7 cloves of garlic
  • 1/2″ piece of ginger
  • Salt to taste

METHOD :

  • Make a smooth paste of mint leaves, coriander leaves, green chillies, garlic,ginger,salt. Then add hung curds and just run the blender in spurts so that the the mix is even. Transfer to a container and to this mix add kasuri methi and mix well.Apply this marinade to paneer cubes, tomato and capsicum and keep aside for about half an hour so that the flavours sink into the paneer.
  • Thread the paneer and cubed vegetables onto skewers or a toothpick. Heat a nonstick/ ceramic pan drizzle a little oil and place the paneer sticks and turn them till cooked(it’ll change colour to golden) on all sides on low flame. Brush the paneer and veg with a bit of oil as they are turned.
  • Serve immediately with mint chutney and salad and a squeeze of lime.

NOTE :

  • Ensure that the flame is LOW if not the paneer may burn.
  • If you do not have hung curds you could pass fresh curds through a strainer so that all the moisture drains down.Use the curds in the strainer to prepare the marinade.