Paneer Ke Tinke
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Ingredients
| Cottage cheese (paneer) 1 inch piece | 300gm |
| Oil | 3 tsps |
| Gram flour | 2 tbsps |
| Drained skimmed milk yogurt | ¾ cup |
| Roasted cumin powder | 1 tsp |
| Black peppercorns, crushed | 3-4 nos |
| Dry fenugreek leaves, roasted crushed | ½ tsp |
| Turmeric powder | ½ tsp |
| Garam masala powder | ½ tsp |
| Lemon juice | 5 tsps |
| Salt | To taste |
| Strans saffron (optional) | A few |
| Oinion, 1 inch pieces, layers separated | 1 medium |
| Green capsicum seeded, 1 inch pieces | 1 medium |
| Red capsicum seeded, 1 inch pieces | 1 medium |
| Satay sticks | 6 nos |
| To serve | |
| Mint chutney | As required |
| Method |
| 1. Heat one teaspoon oil in a pan and roast gram flour on low heat till fragrant. |
| 2. Take hung yogurt, cumin powder, peppercorns, kasuri methi, turmeric powder, garam masala powder, lemon juice, salt and saffron in a bowl and mix well. Add roasted gram flour and mix well. Add paneer pieces and toss gently and set aside to marinate for ten to fifteen minutes. |
| 3. Take satay sticks. Arrange ingredients in the following order: onion, paneer, green capsicum, red capsicum, paneer, onion. Prepare the remaining satay sticks similarly. |
| 4. Heat a shallow non-stick pan, drizzle the remaining oil and place the satay sticks on it. Cook on medium heat, turning the satay sticks from time to time so that the paneer pieces are cooked evenly all around. |
| 5. Serve hot with mint chutney. |
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