PA­NEER PAANCH PHORON

Serves 4

Friday - - FOOD SHALA -

200g pa­neer, cut into cubes 2 red pep­pers, cut into large chunks 1 green pep­per, cut into large chunks 1 large onion, cut into large chunks 100g ghee

For the mari­nade, mix to­gether: 100ml mus­tard oil 1 tsp turmeric pow­der 1 tsp yel­low chilli pow­der 100g thick yo­gurt 4 tbsp roasted chick­pea flour A pinch of Ka­soori me­thi (dried fenu­greek leaves) 1 heaped tbsp gin­ger-gar­lic paste 1/2 tsp cumin pow­der 1 tsp garam masala pow­der 1 tbsp paanch phoron (a mix of mus­tard seeds, fen­nel seeds, onion seeds, black cumin and fenu­greek seeds), avail­able at se­lect In­dian su­per­mar­kets

1Soak

wooden skew­ers in wa­ter for about 30 min­utes to pre­vent them from burn­ing. 2Place

the pa­neer, pep­pers and onions in a bowl and pour the pre­pared mari­nade over. mix well and re­frig­er­ate for an hour. 3When

ready to cook, thread pa­neer, onion and pep­pers on to skew­ers. 4heat

ghee in a wide fry­ing pan over high heat. Place skew­ers in pan and cook, turn­ing ev­ery 2 to 3 min­utes un­til pa­neer turns golden brown. Serve with mint chut­ney.

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