Monday, 22 August 2011

Paneer Tikka.....



Poke each paneer piece with a fork once.
Marinade:
Coriander – approx. 3 cups
Mint – 5 to 6 leaves
Malai/Thick hung yogurt (Should not be sour)– 1 tsp.
Green chilli – 1
Salt to taste
Water – as needed
Grind all the ingredients to get a smooth chutney like mixture.
Assembling:
Toss the paneer gently in the marinade so that each paneer roundel gets coated well with the coriander mixture and let it marinate for 3 to 4 hrs in the fridge. Remove at the time of serving and heat so that the paneer is just warm. Remove onto another dish as the chutney will melt a little causing liquid to ooze. Serve.

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