Zaitooni Paneer Tikka
By Executive Chef Selvaraju Ramasamy
Preparation
- Mix the green olives, chillies, ginger, cheese, cashew nut paste and about a tablespoon of crumbled paneer together.
- Adjust the seasoning and mix in the green cardamom, mace powder.
- Cut the paneer into desired shape. Make a pocket in the paneer and stuff the above mixture.
- Mix together the curd, white pepper, lemon juice and salt.
- Dip the stuffed paneer in this marinade and soak overnight.
- You may cook the kebabs in a tandoor if available or an oven. If using oven, finish the kebabs on a tawa to give the golden color.
- Heat up a pan, put oil and chana dal and urad dal. Sauté them till brown, add mint and coriander. Again, sauté. Then add grated coconut, cook and then grind with tamarind pulp.
- Serve with mint chutney.