Ingredients
Cottage cheese (paneer) - 500 grams
Oil (for grilling) - 4 to 5 table spoon
For The Marinade
Ginger,peeled - 1 inch piece
Garlic,peeled - 4 to 6 cloves
Green capsicums - 2 to 3 medium
Lucknowi fennel (saunf) - 2 tea spoon
Green cardamoms (Elaichi) - 4 to 5
Lemon - 1/2
Gram Flour (besan) - 2 table spoon
Turmeric powder (haldi) - 1 tea spoon
White pepper powder - 1/2 tea spoon
Chaat masala - 1 1/2 tea spoon
Fresh cream - 1 cup
Saffron - a few strands
Butter - 1 table spoon
Salt - to taste
For Serving
Fresh Coriander Leaves - a few strands
Lemon Juice - 1 table spoon
Chaat masala - 1/2 tea spoon
Method
Cut paneer into one and a half inch squares of half-inch thickness. Grind ginger and garlic to a paste. Cut capsicums into one and a half inch squares. Heat oil in a pan. Add besan and cook until it emits a fragrant aroma, remove from heat and add turmeric powder. Cool flour and transfer into a bowl. Add ginger-garlic paste, white pepper powder, salt, lemon juice, green cardamom powder, fennel powder, saffron and fresh cream. Whisk well to make a batter. Add paneer cubes to the batter and marinate for at least an hour. Thread paneer cubes and caspicum squares onto skewers .
Cottage cheese (paneer) - 500 grams
Oil (for grilling) - 4 to 5 table spoon
For The Marinade
Ginger,peeled - 1 inch piece
Garlic,peeled - 4 to 6 cloves
Green capsicums - 2 to 3 medium
Lucknowi fennel (saunf) - 2 tea spoon
Green cardamoms (Elaichi) - 4 to 5
Lemon - 1/2
Gram Flour (besan) - 2 table spoon
Turmeric powder (haldi) - 1 tea spoon
White pepper powder - 1/2 tea spoon
Chaat masala - 1 1/2 tea spoon
Fresh cream - 1 cup
Saffron - a few strands
Butter - 1 table spoon
Salt - to taste
For Serving
Fresh Coriander Leaves - a few strands
Lemon Juice - 1 table spoon
Chaat masala - 1/2 tea spoon
Method
Cut paneer into one and a half inch squares of half-inch thickness. Grind ginger and garlic to a paste. Cut capsicums into one and a half inch squares. Heat oil in a pan. Add besan and cook until it emits a fragrant aroma, remove from heat and add turmeric powder. Cool flour and transfer into a bowl. Add ginger-garlic paste, white pepper powder, salt, lemon juice, green cardamom powder, fennel powder, saffron and fresh cream. Whisk well to make a batter. Add paneer cubes to the batter and marinate for at least an hour. Thread paneer cubes and caspicum squares onto skewers .
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