Ingredients
| • | Pickle gravy | 2 teaspoons |
| • | Cottage cheese (paneer) | 250 grams |
| • | Coriander seeds | 1 teaspoon |
| • | Fenugreek seeds (methi dana) | 1/4 teaspoon |
| • | Onion seeds (kalonji) | 1/2 teaspoon |
| • | Hung yogurt | 1/4 cup |
| • | Ginger-garlic paste | 1 teaspoon |
| • | Salt | to taste |
| • | Red chilli powder | 1/4 teaspoon |
| • | Garam masala powder | 1/4 teaspoon |
| • | Mustard powder | 1/4 teaspoon |
| • | Turmeric powder | a pinch |
| • | Oil | 2 tablespoons |
| • | Fresh mint (pudina) | a few sprigs |
Method
Dry roast coriander seeds, fenugreek seeds, onion seeds till fragrant. Set aside to cool. Place hung yogurt in a bowl, add ginger-garlic paste, salt, red chilli powder, garam masala powder, mustard powder, pickle gravy, turmeric powder and mix well.
Crush the roasted spices in a mortar with the pestle. Add a little of the crushed spices to the yogurt and mix well. Cut cottage cheese into 1 inch cubes and add to the yogurt mixture and mix well so that all the cottage pieces are well coated. Let them marinate for around 15 minutes.
Heat oil in a non stick pan. String the cottage cheese cubes onto satay sticks and place them in the pan. Cook, rotating the sticks, so that the cottage cheese cubes get evenly cooked all around. Arrange them on a serving plate, garnish with mint sprig and serve hot.
Dry roast coriander seeds, fenugreek seeds, onion seeds till fragrant. Set aside to cool. Place hung yogurt in a bowl, add ginger-garlic paste, salt, red chilli powder, garam masala powder, mustard powder, pickle gravy, turmeric powder and mix well.
Crush the roasted spices in a mortar with the pestle. Add a little of the crushed spices to the yogurt and mix well. Cut cottage cheese into 1 inch cubes and add to the yogurt mixture and mix well so that all the cottage pieces are well coated. Let them marinate for around 15 minutes.
Heat oil in a non stick pan. String the cottage cheese cubes onto satay sticks and place them in the pan. Cook, rotating the sticks, so that the cottage cheese cubes get evenly cooked all around. Arrange them on a serving plate, garnish with mint sprig and serve hot.
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