PANEER HARIYALI TIKKA
RECIPE FROM GOVINDA'S RESTAURANT DUBAI
100g Boiled Spinach 50g Mint Leaves 50g Coriander leaves 2 Green chilies 2 tsp mustard oil 2 tsp. Ginger paste 250gms Yogurt (hanged curd) 1 tsp. Coriander powder 1 tsp Kitchen King 1 tsp. Cumin Powder. Black Salt to taste
Grind coriander leaves, mint leaves, green chilies with the Boiled Spinach to get a paste.
Cut the paneer into medium sized cubes.
In a bowl, add the green paste, yogurt, ginger paste, coriander powder, kitchen king, cumin powder and black salt and mix well.
Add mustard oil and now add paneer cubes and mix thoroughly so that the paneer cubes are well coated with the green mixture. Keep aside to marinate for at least two hours.
Preheat the oven at 200 degree Celsius. Now thread the marinated cubes 1 inch gap into skewers and place it on the grill rack and grill it for about 15 minutes till it colors lightly.
Serve with grilled capsicum and garnished with roasted sesame seeds.