Ingredients
400 gms cottage cheese (paneer)
½ medium bunch fresh mint leaves
½ medium bunch fresh coriander leaves
1 tbsp oil + for greasing
1 tsp cumin seeds (jeera)
1 tsp caraway seeds (shahi jeera)
2 green chillies
8-10 cashew nuts
1 tbsp gram flour (besan)
2 tbsps yogurt
1 tbsp ginger-garlic paste
¼ tsp turmeric powder
½ tsp garam masala powder
1 tsp chaat masala
½ tsp dried fenugreek powder
2 tsps sesame oil
1 tbsp fresh cream
Salt to taste
1½ cups mixed capsicum cubes (red, green and yellow)
Preparation
To prepare marinade, heat oil in a non-stick pan. Add cumin seeds and sauté till it changes colour. Add caraway seeds, broken green chillies and cashewnuts and sauté for one minute.
Add gram flour and sauté for one minute. Add chopped mint leaves and chopped coriander leaves and mix well.
Grind the mint leaves mixture along with two tablespoons of yogurt into a smooth paste.
Mix together ground paste, ginger-garlic paste, turmeric powder, garam masala powder, dried fenugreek powder, chaat masala, sesame oil and cream in a bowl. Add salt and mix well.
Apply some marinade to the cottage cheese cubes. Add mixed capsicum cubes to the remaining marinade and mix till well coated.
Insert one marinated green capsicum cube, one cottage cheese cube, one red capsicum cube, one yellow capsicum cube, one more cottage cheese cube and one green capsicum cube in each skewer.
Heat a non-stick grill pan and grease with some oil. Place the prepared skewers and fry from all sides till golden brown. Serve hot.
ABOUT THE CHEF
Chef Sanjeev Kapoor has figured in the Reader’s Digest list of 100 of India’s Most Trusted people. His popularity and contribution to Indian cuisine is such that the Government of India conferred on him the National award of Best Chef of India. Kapoor’s food show Khana Khazana ran for 18 years on ZEE channel, a record that is yet to be broken. Kapoor’s books are bestsellers with more than 200 titles in seven languages.
