1 kg (2.2 lb) Cottage cheese (paneer)
30 g (1 oz) Capsicum (Shimla mirch)
30 g (1 oz) Tomato
30 g (1 oz) Onion
30 g (1 oz) Pineapple (ananas)
1/2 tsp Black cumin (shahi jeera) seeds
1 tsp (2 g) White pepper (safed mirch) powder
2 tsp (4 g) Garam masala
1 tsp (2 g) Turmeric (haldi) powder
1 tbsp (15 ml) Lemon (nimbu) juice
Salt to taste
1/2 cup (100 ml) 3 1/2 fl oz Cream
3/4 cup (150 g) 5 oz Yoghurt (dahi), drained
2 tbsp (20 g) Gram flour (besan) / Cornflour
2 tsp (4 g) Red chilli powder
1/2 tsp Saffron (kesar)
1 tbsp (18 g) Ginger (adrak) paste
1 tbsp (18 g) Garlic (lasan) paste
Butter for basting
2 tsp (4 g) Chaat masala (optional)
30 g (1 oz) Capsicum (Shimla mirch)
30 g (1 oz) Tomato
30 g (1 oz) Onion
30 g (1 oz) Pineapple (ananas)
1/2 tsp Black cumin (shahi jeera) seeds
1 tsp (2 g) White pepper (safed mirch) powder
2 tsp (4 g) Garam masala
1 tsp (2 g) Turmeric (haldi) powder
1 tbsp (15 ml) Lemon (nimbu) juice
Salt to taste
1/2 cup (100 ml) 3 1/2 fl oz Cream
3/4 cup (150 g) 5 oz Yoghurt (dahi), drained
2 tbsp (20 g) Gram flour (besan) / Cornflour
2 tsp (4 g) Red chilli powder
1/2 tsp Saffron (kesar)
1 tbsp (18 g) Ginger (adrak) paste
1 tbsp (18 g) Garlic (lasan) paste
Butter for basting
2 tsp (4 g) Chaat masala (optional)
method
1. Wash and cut the cottage cheese, vegetables, and pineapple into 4 cm cubes.
2. Mix black cumin seeds, white pepper, garam masala, turmeric powder, two-thirds of the lemon juice, and salt together. Add cottage cheese cubes to this mixture and refrigerate for 1 hour.
3. Mix together cream, yoghurt, and gram flour / cornflour. Add remaining ingredients (except butter and chaat masala) and whisk to a fine batter.
4. Add the refrigerated cottage cheese cubes, pineapple and vegetables cubes to the batter and leave to marinate for at least another 1 hour.
5. Preheat oven to 150 - 180°C / 300 - 350°F.
6. Skewer 6 cottage cheese cubes and 4 vegetable -pineapple pieces per skewer (one portion) and pack tightly together.
7. Roast in an oven / tandoor / charcoal grill for 5 - 6 minutes, basting regularly with melted butter.
8. Sprinkle chaat masala and the remaining lemon juice. Serve hot, garnished with slices of cucumber, tomato, and onion.
2. Mix black cumin seeds, white pepper, garam masala, turmeric powder, two-thirds of the lemon juice, and salt together. Add cottage cheese cubes to this mixture and refrigerate for 1 hour.
3. Mix together cream, yoghurt, and gram flour / cornflour. Add remaining ingredients (except butter and chaat masala) and whisk to a fine batter.
4. Add the refrigerated cottage cheese cubes, pineapple and vegetables cubes to the batter and leave to marinate for at least another 1 hour.
5. Preheat oven to 150 - 180°C / 300 - 350°F.
6. Skewer 6 cottage cheese cubes and 4 vegetable -pineapple pieces per skewer (one portion) and pack tightly together.
7. Roast in an oven / tandoor / charcoal grill for 5 - 6 minutes, basting regularly with melted butter.
8. Sprinkle chaat masala and the remaining lemon juice. Serve hot, garnished with slices of cucumber, tomato, and onion.
serving amount
serves: 4 - 5
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