Grind together coriander leaves, mint leaves, garlic, ginger, green chilli, lemon juice, salt and hung curd to a fine paste. This is the hariyali paste.
Soak the bamboo skewers in water for 2 hours to prevent it from burning when grilling.
Cut paneer into cubes. Cut onion and capsicum into square shaped pieces. Remove the seeds of tomato and cut into square shaped pieces.
In a wide bowl, add the chutney or hariyali paste, then add all the ingredients mentioned under “Spices and other ingredients“. Add salt only if required as we have already added to the chutney.
Mix well and add the paneer cubes and the vegetables.
Mix well to coat the paneer and the vegetables. Marinate for an hour.
After 1 hour
Now thread the marinated paneer cubes and the vegetables alternatively onto a bamboo skewer.
Heat a tawa and place the skewers on it. Drizzle oil all over it. Fry on low heat.
Rotate the skewer 2-3 times for even cooking and drizzle more oil over it.
Fry until the paneer and the vegetables turn brown on the edges. You can also grill it.
Remove from skewer and serve with onion rings, lemon wedges and green chutney.
It is a fantastic tea time snack and makes a perfect party starter.
Preheat the oven at 180 degree C. Line the middle rack of the oven with aluminum foil, place the arranged skewers, grill for 20 minutes (180 degree C) or until the edges of the paneer starts browning.
Note – Hung curd* -Tie curd in a muslin cloth for 3-4 hours for the excess water in the curd to drain. Discard the water and use the thick, creamy curd. You can use thick curd also.
You can do this without skewers also.
More Paneer Recipes in the link below
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