Paneer Tikka, Pudhina Chutney and Laccha Pyaaz

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. 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. 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. 3

   Prepare the Tempering (Tadka)

   • Heat the remaining 1 teaspoon of sesame oil in the same small pan over medium heat.

Ingredients

• 2 medium Red Onion (about 250-300g total)
• 1 cup Ice Cubes (for soaking the onions)
• 4 cup Water (cold, for soaking)
• 2 tbsp Lemon Juice (freshly squeezed)
• 0.5 tsp Kashmiri Red Chili Powder (adjust for desired heat and color)
• 1 tsp Chaat Masala
• 0.5 tsp Salt (or to taste)
• 2 tbsp Coriander Leaves (finely chopped)
• 1 pc Green Chili (optional, finely chopped)

Instructions

1. 1

   Prepare the Onions

   • Peel the red onions and slice them into thin, uniform rings. A mandoline slicer works best for this.
   • Carefully separate the slices into individual rings and place them in a large bowl.
2. 2

   Soak for Crispness

   • Add the ice cubes and cold water to the bowl with the onion rings, ensuring they are fully submerged.
   • Let the onions soak for 15-20 minutes. This crucial step makes them incredibly crisp and reduces their sharp, pungent bite.
3. 3

   Drain and Dry

   • Drain the onions thoroughly in a colander, shaking off as much water as possible.
   • Gently pat the onion rings dry with a clean kitchen towel or paper towels to remove any remaining moisture. They should be dry to the touch.
4. 4

   Season and Toss

   • Transfer the dry onion rings to a clean mixing bowl.