Tender paneer cubes marinated in a fiery, tangy Rajasthani spice blend and yogurt, then grilled to perfection. A live charcoal smoke infusion gives this appetizer its signature, irresistible flavor.
Prep25 min
Cook15 min
Servings4
Serving size: 1 serving
473cal
22gprotein
14gcarbs
36g
Ingredients
300 g Paneer (cut into 1-inch cubes)
1 cup Hung Curd (or thick Greek yogurt)
2 tbsp Besan (lightly dry roasted)
1.5 tbsp Ginger Garlic Paste
2 tbsp Mustard Oil
1 tsp Red Chili Powder (adjust to taste)
0.5 tsp Yellow Chili Powder (optional, for authentic color)
A refreshing and vibrant South Indian condiment made with fresh mint leaves, coconut, and a hint of tamarind. This classic chutney is the perfect zesty accompaniment for idli, dosa, and vada.
Creamy, perfectly spiced paneer ke sooley, served with fresh mint chutney. A protein-packed delight!
This mughlai dish is perfect for snack. With 546.74 calories and 23.040000000000003g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.5 tsp
Cumin Powder
0.75 tsp Garam Masala
1 tsp Chaat Masala (plus extra for sprinkling)
1 tbsp Kasuri Methi (crushed between palms)
2 tbsp Lemon Juice
1 tsp Salt (or to taste)
1 medium Onion (cut into 1-inch cubes, petals separated)
1 medium Capsicum (any color, deseeded and cut into 1-inch cubes)
1 small piece Charcoal (for smoking (dhungar))
1 tsp Ghee (for smoking)
2 tbsp Oil (for basting)
Instructions
1
Prepare the Marinade (5 minutes)
In a large mixing bowl, whisk the hung curd until it is completely smooth and creamy.
Add the roasted besan, ginger garlic paste, mustard oil, all the spice powders (red chili, yellow chili, turmeric, coriander, cumin, garam masala, chaat masala), crushed kasuri methi, lemon juice, and salt.
Mix vigorously to combine everything into a thick, lump-free paste.
2
Marinate the Paneer and Vegetables (35 minutes)
Gently add the paneer cubes, onion petals, and capsicum cubes to the marinade.
Use a spatula or your hands to gently coat all the ingredients evenly, being careful not to break the paneer.
Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.
3
Infuse with Smoke (Dhungar Method) (10 minutes)
Using tongs, heat a small piece of charcoal directly on a gas flame until it is red hot and glowing.
Create a small well in the center of the marinated paneer and place a small steel bowl or a piece of aluminum foil in it.
Carefully place the hot charcoal into the small bowl. Pour the ghee over the charcoal; it will begin to smoke instantly.
Immediately cover the main bowl with a tight-fitting lid to trap the smoke. Let it infuse for 5-10 minutes.
4
Skewer and Grill (15 minutes)
Carefully remove the lid and the charcoal bowl. Give the mixture a gentle stir.
Thread the smoked paneer, onion, and capsicum pieces alternately onto pre-soaked bamboo skewers or metal skewers.
Heat a grill pan or a non-stick tawa over medium-high heat. Brush it with a little oil.
Place the skewers on the hot pan and cook for 10-12 minutes, turning them every 2-3 minutes.
Baste with oil occasionally until the paneer and vegetables are cooked through and have golden-brown char marks on all sides.
5
Serve Hot (5 minutes)
Once cooked, transfer the skewers to a serving platter.
Sprinkle with a little extra chaat masala for a tangy finish.
Serve immediately with mint chutney, sliced onions, and lemon wedges.
6
Serving size: 1 serving
74cal
1gprotein
7gcarbs
5gfat
Ingredients
2 cup pudhina leaves (tightly packed, stems removed)
0.75 cup fresh coconut (grated)
3 pcs green chillies (adjust to taste)
0.5 inch ginger (roughly chopped)
1 tbsp tamarind paste
1.5 tsp urad dal (divided)
1 tsp chana dal
2 tsp sesame oil (divided)
0.5 tsp mustard seeds
1 pcs dried red chilli (broken in half)
0.25 tsp hing
6 pcs curry leaves
0.75 tsp salt (or to taste)
3 tbsp water (as needed for grinding)
Instructions
1
Sauté Aromatics and Mint
Heat 1 teaspoon of sesame oil in a small pan over medium heat.
Add the chana dal and 1 teaspoon of urad dal. Sauté for 1-2 minutes until they turn light golden brown and aromatic.
Add the green chillies and chopped ginger. Sauté for another 30 seconds.
Add the packed mint leaves and sauté for just 1-2 minutes until they wilt. Avoid overcooking to preserve their fresh flavor and vibrant color.
Turn off the heat and allow the mixture to cool down completely.
2
Grind the Chutney
Transfer the cooled mint mixture to a blender or grinder jar.
Add the grated coconut, tamarind paste, and salt.
Grind to a thick, smooth paste. Add water, one tablespoon at a time, only as needed to help the blades move. Scrape down the sides of the jar to ensure even grinding.
3
Prepare the Tempering (Tadka)
Heat the remaining 1 teaspoon of sesame oil in the same small pan over medium heat.
