Paneer (cottage cheese) 450 gram
Green chutney 60 ml
Khoya/mawa grated 40 ml
Saffron (kesar) 5-6 threads
Salt 10 gm
Red chilli powder 7.5 gm
Hung curd 200 gm
Gram flour (besan) 30 gm
Ginger-garlic paste 15 gm
Fresh coriander leaves,chopped 60 gm
Green chillies,chopped 3-4
White pepper powder 15 gm
Lemon juice 25 ml
Melted butter for basting
Raw mango 60 gm
Grate one hundred grams of cottage cheese and cut the remaining into one-and-a-half- inch cubes. Slice each cube into two layers without cutting through.
In a bowl, mix together the khoya, saffron and salt.
In another bowl, mix together the grated cottage cheese, chilli powder, grated mango and salt. Take a cottage cheese cube, spread the green chutney over the first layer, the khoya mixture and the cottage cheese mixture.
Mixx together the yogurt, gram flour, ginger-garlic paste, fresh coriander, green chillies, white pepper powder and lemon juice in a deep bowl. Add the stuffed cottage cheese cubes and mix gently so that all the cubes are evenly coated with the marinade. Set aside for about an hour.
Thread the cottage cheese cubes a little apart onto skewers and roast in a tandoor or over a charcoal grill over a moderate heat for five to six minutes, basting them with melted butter once in between. You can also cook them on a hot tawa.
Sous Chef – Swarup Chaterjee of Jhaal Farezi.