I have a very close friend from Kerala and her sister sent me this recipe to try, this was probably over a year ago and I kept putting it off as I thought I don’t think this will taste great…I was so wrong!!
Since this is not one of my recipes I have copied the exact recipe, and also linked it to the video so you can watch the great Chef Kunal Kapur make this.
I have added some of my photos when making this, but you will notice my sauce isn’t as green as I didn’t use any green chilli and added more masala instead.
Ingredients
Marinade
Paneer – 500 gms
Salt – ½tsp
Chilly powder – ½tsp
Onion & peppers diced – 2 cups
Chaat Masala – a generous pinch
Wooden skewers – few
Tempering
Hung curd – ½cup
Salt – to taste
Ginger garlic paste – 2 tsp
Coriander Chopped – handful
For Dip
Mustard oil – 4 tbsp
Carom Seeds (ajwain) – 2 tsp
Green chilly chopped – 2 tsp
Ginger chopped – 2 tsp
Gram flour (besan) – 1 tbsp
Turmeric – 3/4 tsp
Cut the paneer into 1.5”x1.5” cubes. Sprinkle salt and chilly powder and keep paneer in a warm place for 15min. If paneer releases any water remove it.
In a separate bowl whisk together hing curd, salt, ginger garlic paste and chopped coriander. In a separate pan heat mustard oil to high heat. Immediately add ajwain, green chilly and ginger, stir for few seconds. Turn off the heat and add besan and turmeric. Stir for a minute or till besan turns into a light brown colour. Immediately add this tempering to the curd marinade and whisk it.
Apply this marinade on the paneer, diced onions and peppers. Using wooden skewers, alternatively skewer paneer cube, onion & pepper cube and repeat. Do this till all of the paneer is used. Heat a grill pan & lightly oil it. Place the skewer and cook on all sides till it gets a good colour. Remove sprinkle chaat masala and serve.
Note – you can soak the wooden skewers in water for 2 hours before using them. This way they will not burn while cooking.
