Preparation Time : 20-30 minutes
Cooking Time : 10 minutes
Servings : 4
INGREDIENTS
Cottage cheese (paneer), 1 inch pieces – 300 grams
Red capsicums, seeded , 1 inch pieces – 2 medium
Green capsicums, seeded , 1 inch pieces – 2 medium
Onions, 1 inch pieces – 2 medium
Satay sticks – 12
Oil – 1 teaspoon + to shallow fry
FOR MARINADE
Gram flour (besan) – 4 tablespoons
Hung yogurt – 2 tablespoons
Roasted cumin powder- 1/2 teaspoon
Black peppercorns, crushed – 3-4
Dry fenugreek leaves (kasuri methi), crushed – 1/2 teaspoon
Turmeric powder – 1/2 teaspoon
Garam masala powder – 1/2 teaspoon
Lemon juice – 5 teaspoons
Salt – to taste
Saffron (kesar) , optional – a few strands
TO SERVE
Mint chutney
as required
METHOD
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. Arrange marinated ingredients in the following order: onion, paneer, green capsicum, red capsicum, paneer, onion. Repeat for the other sticks. 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.
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