Cottage cheese cubes flavoured with fenugreek recipe
ingredients
1 kg (2.2 lb) Cottage cheese (paneer)
1 tsp (2 g) Black cumin (shahi jeera) seeds
1 tsp (2 g) White pepper (safcd mirch) powder
2 tsp (4 g) Garam masala
5 tsp (25 ml) Lemon (nimbu) juice
Salt to taste 50 g (3/4 oz) Cottage cheese, grated
1/2 cup (100 ml) 3 1/2 fl oz Cream
3/4 cup (150 g) 5 oz Yoghurt (dahi), hung
2 tbsp (20 g) Gram flour (besan) / Cornflour
4 tsp (2 g) Dry fenugreek leaves (kasoori methi)
2 tsp (4 g) Chaat masala (optional)
2 tbsp (36 g) 1 1/4 oz Ginger-garlic (adrak-lasan) paste
2 tsp (4 g) Red chilli powder
Butter to baste
1 tsp (2 g) Black cumin (shahi jeera) seeds
1 tsp (2 g) White pepper (safcd mirch) powder
2 tsp (4 g) Garam masala
5 tsp (25 ml) Lemon (nimbu) juice
Salt to taste 50 g (3/4 oz) Cottage cheese, grated
1/2 cup (100 ml) 3 1/2 fl oz Cream
3/4 cup (150 g) 5 oz Yoghurt (dahi), hung
2 tbsp (20 g) Gram flour (besan) / Cornflour
4 tsp (2 g) Dry fenugreek leaves (kasoori methi)
2 tsp (4 g) Chaat masala (optional)
2 tbsp (36 g) 1 1/4 oz Ginger-garlic (adrak-lasan) paste
2 tsp (4 g) Red chilli powder
Butter to baste
method
1. Wash and cut the cottage cheese into 4 cm cubes.
2. Mix black cumin seeds, white pepper, garam masala, 4 tsp lemon juice, and salt together. Mix in grated cottage cheese and refrigerate for 1 hour.
3. Whisk the remaining ingredients (except butter) to a fine batter. Add the cottage cheese cubes, mix well and marinate for at least 1 hour.
4. Preheat the oven to 150°C (300°F).Thread the cubes 2 cm apart on a skewer. Roast in an oven / tandoor / charcoal grill for 5 - 6 minutes. Baste with butter.
5. Serve hot sprinkled with chaat masala and remaining lemon juice, accompanied with mint chutney
2. Mix black cumin seeds, white pepper, garam masala, 4 tsp lemon juice, and salt together. Mix in grated cottage cheese and refrigerate for 1 hour.
3. Whisk the remaining ingredients (except butter) to a fine batter. Add the cottage cheese cubes, mix well and marinate for at least 1 hour.
4. Preheat the oven to 150°C (300°F).Thread the cubes 2 cm apart on a skewer. Roast in an oven / tandoor / charcoal grill for 5 - 6 minutes. Baste with butter.
5. Serve hot sprinkled with chaat masala and remaining lemon juice, accompanied with mint chutney
serving amount
serves: 4 - 5
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