Paneer Dhaniya Kabab

Paneer Dhaniya Kabab
At our current home in the "Pune Rural" town of Talegaon Dabhade, one of the major attractions is the live barbecue arrangement (replete with charcoal, et al). And while preparing the meaty versions is the most common, vegetarian options are also a sought after dish, with some of our closest friends being vegetarians. In this pursuit, I recently made this barbecue of Dhaniya Paneer Kabab inspired by the famous chef Sanjeev Kapoor's recipe. In fact it turned out well and made me do a repeat after sometime.

Ingredients
  • Paneer cut into 1 inch cubes 500 grams
  • Hung Curd 2 tablespoons
  • Coriander seeds 1 tablespoons
  • Cumin seeds 1 teaspoon
  • Ginger 1 inch
  • Garlic 3-4 cloves
  • Fresh coriander leaves roughly chopped 1 cup
  • Green chillies 2
  • Salt to taste
  • Lemon 1
  • Extra virgin olive oil 5 tablespoons
  • Cherry tomatoes - a few
  • Onion cut into small square pieces
  • Red, yellow & green capsicum – cut into small squares
  • Chat Masala to sprinkle
Process:

Light roast the corriander and cumins seeds. Allow to cool and then grind together with ginger, garlic, fresh coriander leaves, green chillies with a little water to a fine paste.
Transfer the above blend into a large bowl, add salt, juice of 1 lemon and mix well. Add hung yogurt and mix well. Add 2 tbsps extra virgin olive oil and mix well.
Add the paneer cubes and mix well and set aside to marinate for atleast 1-2 hrs. You can marinate it for more to allow better infusion.
Prepare the skewers with alternating the paneer with capsicum, cherry tomatoes and onion pieces. 
Cook, rotating the skewers from time to time, and drizzling / brushing white oil, till the cottage cheese gets cooked evenly all around. 
Serve hot sprinkling with chat masala.




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