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Vegetable and Paneer Shashlik
By : Rehana Khambaty
Category : Diwali, Starters and accompaniments, Tandoori, Garlic, Mint, Paneer, Potato
Servings : 4
Time Taken : 15-30 mins
Rating :
Method
  1. In a bowl, cream the hung curd alongwith processed cheese.
  2. Add all the dry spices and mix well.
  3. Add ginger garlic paste alongwith chili paste and mix.
  4. Add hot mustard oil alongwith vegetable oil.
  5. Pour the marinate over the vegetables, rest for 45 mins.
  6. Skewer the vegetables alternatively adding pepper and paneer, cauliflower and baby potatoes alongwith onions.
  7. Heat a grill or non-stick pan, add oil to grease.
  8. Now sear the sticks turning on all 4 sides.
  9. Garnish with lemon juice, chat masala and chopped coriander.
Ingredients:
Paneer cubes of 1 x 1 inch - 12
Onion flakes - 16
Yellow bell pepper - 8 pieces
Green bell pepper - 8 pieces
Baby potatoes, boiled - 4
Cauliflower florets - 4
Satay sticks - 4

For the marinate:

Hung curd - 100 gms
Processed cheese - 50 gms
Cream - 2 tbsp
Oil - 1 tbsp
Mustard oil - 1 tsp
Ginger garlic paste - 1 tbsp
Green chilli paste - 1 tbsp
Turmeric powder - 1 tsp
Red chilli powder - 1 tsp
Coriander powder - 1 tsp
Cumin powder - 1 tsp
Garam masala - 1 tsp
Chana masala - 1 tsp
A pinch kasuri methi
Salt - 1 tsp
Lemon juice - 1 tsp
Chipped mint leaves - 1 tbsp
Chopped coriander stems - 1 tbsp

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