Makhmali Paneer Tikka
For The Curd Marinade (makes 1/2 Cup)
1/2 whole wheat bread slice
1/3 cup low-fat hung curds (chakka dahi)
1/2 tsp sugar
1/2 tsp olive oil
a pinch of freshly ground black pepper (kalimirch) powder
1/2 tsp cardamom (elaichi) powder
1/2 tsp garam masala
1/2 tbsp cashewnuts (kaju)
salt to taste
14 low-fat paneer (cottage cheese) , cut into 37 mm. (1 1/2”) cubes
1 tsp oil for cooking
a few sprigs of mint leaves (pudina)
For the curd marinade
Combine all the ingredients and blend in mixer till smooth. Keep refrigerated till use.
How to proceed
Combine the paneer and curd marinade in a bowl and toss gently. Keep aside to marinade for ½ hour.
Heat the oil in a non-stick tava (griddle) and cook each paneer piece till it turns golden brown in colour from all the sides.
Insert toothpicks in each paneer tikkas and serve immediately garnished with mint springs.