Hariyali Paneer Tikka

Ingredients

• 1/2 Cup Coriander Leaves (14 Grams)
• 1/4 Cup Mint (5-6 Grams)
• 1 Green Chilli
• 1/2 Inch Ginger
• 2 Garlic Cloves
• 1 Cardamom Pod (Peeled)
• 1 Tsp Cream
• 1 Tsp Salt
• 1/2 Tsp Sugar
• 1 Tbsp Besan (Roasted)
• 1/8 Cup Hung Curd Or Greek Yogurt
• 1 Tbsp Mustard Oil
• 250 Grams Paneer
• 1 Capsicum (Cut Into Squares)
• 1/2 Onion (Cut Into Petals)
• 2 Tbsp Vegetable/Canola/Sunflower Oil

Instructions

1. 1

   --- Preparing the Marinade: ---

2. 2

   blend ingredients: In a blender, combine coriander, mint, green chilli, ginger, garlic cloves, cardamom pod (peeled), cream, salt, and sugar. Blend until smooth, then pour the mixture into a bowl.

3. 3

   prepare marinade: Roast besan on a tawa on a low flame until the raw aroma goes and add it to the blended paste. Add hung curd and mustard oil. Whisk well until combined.

4. 4

   marinate for 30 minutes: Add paneer, capsicum, and onions to the mixture. Toss well until coated, and set aside to marinate for 1/2 hour.

5. 5

   --- Skewering and Cooking: ---

6. 6

   soak bamboo skewers: If using bamboo skewers, soak them in water for 20 minutes.

7. 7

   skewer paneer, onion and capsicum: Skewer the marinated paneer, onions, and capsicum, alternating between the three.

8. 8

   roast paneer tikka: Heat a little oil on a non-stick pan. Place the skewers on the pan and cook on high heat for 1-2 minutes on each side to get a little browning.

9. 9

   char paneer tikka: Take a skewer and place it directly on the flame, rotating in 10-second intervals until you see some charring all around.

10. 10

    Serve hot with lime wedges and mint chutney.