Serves: 5 – 6 skewers
Ingredients:
- High to medium fat Paneer – 400 grams, cut into 1½” cuboids
- Oil – 2 tablespoons
- Fresh Cream – 2 tablespoons
- Juice of 1 lime
- Rice flour – 2 tablespoons
- Chickpea flour – 2 teaspoon (roast on a skillet until it no longer smells raw)
- Cornflour – 2 tablespoons
- Whole Dried Kashmiri chilli -2
- Ginger – ½”
- Garlic flakes – ¼ cup
- Star anise – 3 petals
- Grated nutmeg – ¼ teaspoon
- Cumin powder – ¼ teaspoon
- Mace – 1 blade
- Cloves – 4
- Cinnamon – 1″
- Peppercorns – ½ teaspoon
- Large Onions – 2, cut into 1″ squares
- Green pepper/ capsicum – 2 cut into 1″ squares
- Turmeric powder -1/4 teaspoon
- Salt to taste
Method:
- Grind together whole dried Kashmiri chilli, ginger, garlic flakes, star anise, grated nutmeg, cumin powder, mace, cloves, cinnamon and peppercorns adding just enough water to make a smooth paste.
- Remove the paste into a large enough bowl (the paneer, onion and green pepper cubes will also be added later).
- Add to it the fresh cream, rice flour, chickpea flour and cornflour. Mix well and drop in the paneer, onion and pepper.
- Skewer on to bamboo or metal skewers and allow this to marinate for at least one hour (longer the better). Make sure you have the paneer and vegetables are well covered in marinade.
- Lightly grease a nonstick pan on low heat, add the skewers and cook on low flame until the paneer turns a golden brown. Remember to turn the skewers over once in a while so all sides turn brown.
Note:
- Alternatives for:
- Paneer – Tofu. You can also add broccoli florets, partially cooked cauliflower florets, parboiled baby potatoes cut in half or par boiled regular potatoes cut into 1″ cuboids. For a non-vegetarian variant use boneless chicken cubes.
- Fresh cream – hung curd
- Whole Dried Kashmiri chilli – 3 teaspoons of Red chilli powder
- Green pepper/ capsicum – introduce red and yellow peppers cut into squares for a more colourful dish.