Ingredients
No. of Portions: 2
Paneer/Cottage (cheese cut into cubes) 200gms
For 1st marination
Ginger and garlic paste 25gms
Salt 5 gms
Lemon Juice 40ml
For 2nd marination
Hung curd 1 ltr
Salt (according to your taste)
Ginger and garlic paste 20gms
Turmeric powder 5gms
Garam masala 18gms
Yellow chilli powder 25gms
Green chillies chopped 10gms
Mint + Corriander paste 100ml
Kasuri methi 8gms
Mustard oil 20ml
Fresh cream 80ml
METHOD:
- First marinate the Cubes of paneer with !st marination as written above.
- Leave it to marinate for 45 minutes.
- Till the time it takes for 1st marination, make second marination .
- After the 1st marination is done then add the cubes of paneer marinated in first marination to the second marination batter and leave it in fridge for 30-40 mins , so that all the masala get blended inside the paneer.
- When the second marination is done , bake it in tandoor or you can also bake it in oven at your home at 250 degree celsius.
NOTE: you can add dices of pineapple,onions,tomatoes in between the paneer to give flavour and juiciness to the kebabs. While serving sprinkle some corriander leaves and chaat masala.
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