Pudina ( Mint ) Paneer Tikka

Pudina ( Mint ) Paneer Tikka

Ingredients

350 gms paneer (cottage cheese)
1 teaspoon vinegar
1/2 teaspoon white pepper powder
2 teaspoon mint (pudina) chutney
1/2 teaspoon red chilli powder
1/2 teaspoon cumin powder
1/2 teaspoon garam masala
100 ml hung curd
1/4 teaspoon asafoetida
Oil for basting
Salt to taste

Method

Wash and clean the paneer. Cut the paneer into medium sized cubes and pat dry with a cloth.

For the mint sauce, in a blender, add mint leaves, lemon, a little water, cumin powder, salt, red chilli powder, garam masala and blend well.

For the first marinade — apply salt, white pepper and vinegar to the paneer cubes and keep aside for 30 minutes.

For second marinade — whisk the hung curd, add in the red chilli powder, mint paste, asafoetida

Remove excess moisture from the paneer tikkas, apply the second marinade and rub well. Keep aside for about one hour.

Skew the marinated paneer cubes one by one and roast in a preheated tandoor for about eight minutes.
and mix well.

Remove from the tandoor and hang for about two minutes to drain the excess moisture, baste with oil and turn the skewer around and roast again for about three to four minutes until tender and cooked.

Alternatively, it can be cooked in an oven at 300 degrees Celsius. Serve hot with mint chutney.