Tandoon Paneer Salad
Ingredients
- 2.2 lb Cottage cheese paneer
- 1 oz Capsicum Shimla mirch
- 1 oz Tomato
- 1 oz Onion
- 1 oz Pineapple ananas
- 1/2 tsp Black cumin shahi jeera seeds
- 1 tsp White pepper safed mirch powder
- 2 tsp Garam masala
- 1 tsp Turmeric haldi powder
- 1 tbsp Lemon nimbu juice
- Salt to taste
- 3 1/2 floz Cream
- 5 oz Yoghurt dahi, drained
- 2 tbsp Gram flour besan / Cornflour
- 2 tsp Red chilli powder
- 1/2 tsp Saffron kesar
- 1 tbsp Ginger adrak paste
- 1 tbsp Garlic lasan paste
Butter for basting
- 2 tsp Chaat masala optional
Instructions
- Wash and cut the cottage cheese, vegetables, and pineapple into 4 cm cubes.
- 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.
- Mix together cream, yoghurt, and gram flour / cornflour. Add remaining ingredients (except butter and chaat masala) and whisk to a fine batter.
- Add the refrigerated cottage cheese cubes, pineapple and vegetables cubes to the batter and leave to marinate for at least another 1 hour.
- Preheat oven to 150 - 180°C / 300 - 350°F.
- Skewer 6 cottage cheese cubes and 4 vegetable -pineapple pieces per skewer (one portion) and pack tightly together.
- Roast in an oven / tandoor / charcoal grill for 5 - 6 minutes, basting regularly with melted butter.
- Sprinkle chaat masala and the remaining lemon juice. Serve hot, garnished with slices of cucumber, tomato, and onion.
Calories: 401 kcal
Carbohydrates: 19 g
Protein: 31 g
Fat: 22g
Saturated Fat: 11 g
Cholesterol: 82 mg
Sodium: 955 mg
Potassium: 473 mg
Fiber: 3 g
Sugar: 10 g
Vitamin A: 1352 IU
Vitamin C: 17 mg
Calcium: 285 mg
Iron: 1 mg