Tandoon Paneer Salad

Tandoon Paneer Salad

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Servings: 4
Calories: 401

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
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