| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Punjabi |
Bawarch3 |
1 |
servings |
INGREDIENTS
| 500 |
g |
Firm paneer |
| 2 |
|
Onions sliced into thin rings |
| 1 |
ts |
Ginger grated |
| 1 |
ts |
Garlic crushed fine |
| 1/2 |
tb |
Coriander finely chopped |
| 1 |
ts |
Ajwain seeds |
| 3/4 |
c |
Gram flour |
| 1 |
ts |
Red chilli powder |
| 1/2 |
ts |
Turmeric powder |
| 1/2 |
ts |
Tandoori masala |
| 1/2 |
ts |
Punjabi garam masala |
| 1/2 |
ts |
Sugar |
| 1 |
|
Anardhana powder |
|
|
Salt to taste |
| 2 |
tb |
Oil |
INSTRUCTIONS
Cut paneer into 1"x1"x1" cubes.
Make a thick mixture of flour, salt, ginger, garlic, turmeric, ajwain,
garam & tandoori masalas.
Sprinkle 2-3 tablespoon water if necessary. Add 1/2 tablespoon oil, mix
well.
Use 2 tablespoon mixture to marinate onions, and rest to marinate paneer
cubes.
Marinate paneer for 10 minutes.
Either fry pieces or grill on a bar-b-que skewer or grill mesh till crisp
and brown.
Heat remaining oil, add onions, saute till light brown.
Add marinate paste, stir well and cook.
When dry add fried paneer, chilli, anardhana powder, sugar, salt.
Toss well. Garnish with coriander.
Serve hot with tooth picks to pick up easily.
Making time: 30 minutes
Makes:16-18 pieces
Shelflife:best fresh
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