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Paneer Akhtari Kebab
By : Easo Johnson, Executive Chef, TajCategory : Paneer, India series, Mint, Yogurt
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Slit the paneer rounds and stuff with mint chutney
- In a mixing bowl put the hung curd and cream and mix well
- Now slowly add into it all the ingredients one by one.
- Finally check the seasoning and apply the mixture on all the sides of paneer
- When done pour all the balance mixture on paneer.
- Allow it to rest for few hours
- Finally roast the panner in the clay Tandoor
- Serve Hot.
Ingredients:
4 - paneer round, cut
4 tsp - mint chutney
50 g - hung curd
15 g - chop coriander
10 g - chop mint
10 ml - saffron water
50 ml - cream
3 g - jeera powder
2 g - cardamom powder
salt to taste
pepper to taste
4 - paneer round, cut
4 tsp - mint chutney
50 g - hung curd
15 g - chop coriander
10 g - chop mint
10 ml - saffron water
50 ml - cream
3 g - jeera powder
2 g - cardamom powder
salt to taste
pepper to taste
RECIPES BY EASO JOHNSON, EXECUTIVE CHEF, TAJ
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