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PrintPANEER SHASLIK
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- In a large glass bowl mix Ground Pomegranate Seeds, Cream , Lemon Juice , Thick Curd , Pepper Powder , Oil , Salt , Garlic Paste , Ginger Paste , Cumin Powder , Garam Masala , Chaat Masala together thoroughly.
- Coat marinade over vegetables and paneer.
- Skewer the vegetables with paneer alternately onto aluminium skewers.
- Refrigerate for 2 hours. Preheat the oven to 250° C.
- Place skewers onto the wire grill cum barbecue tray on the top rack position, with the drip/crumb tray at the bottom.
- Set the oven to broil mode and broil at 250°C for 4 minutes, basting and turning the skewers every 2 minutes using mittens.
- Serve hot garnished with onion rings.
- Serve on a bed of rice.
INGREDIENTS
- 1 kg Cottage Cheese (Paneer) (cut into large cubes)
- 2 large Green Capsicum (cut in large square shaped pieces)
- 2 large Red Capsicum (cut in large square shaped pieces)
- 2 large Yellow Capsicum (cut in large square shaped pieces)
- 4 large Tomato (pulp removed)
- 15 large Button Mushrooms (stalks cut off)
- 100 ml Cooking oil
Marinade
- 2 teaspoon Ground Pomegranate Seeds (optional)
- 200 ml Cream
- 2 teaspoon Lemon Juice
- 200 grams Thick Curd
- 4 tablespoon Cooking oil
- 1 teaspoon Pepper Powder
- 2 teaspoon Salt
- 2 tablespoon Garlic Paste
- 2 tablespoon Ginger Paste
- 2 teaspoon Cumin Powder
- 2 teaspoon Garam Masala
- 2 teaspoon Chaat Masala
Basting
- Cooking oil
- Lemon Juice
- Garnish
- Onion Rings
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