- Paneer (cottage cheese) 250 grams
- Fresh coriander leaves 1/2 bunch
- Fresh mint leaves 1/4 bunch
- Dried fenugreek leaves (kasoori methi) 1 teaspoon
- Oil 2 tablespo
- Cumin seeds 1 teaspoon
- Green capsicum 1
- Tomato 1
- mediumOnion 1
- mediumGreen chillies 3
- Cashewnuts 10-12
- Gram flour (besan) 1 1/2 teaspoon
- Turmeric powder 1/4
- Yogurt 1/4 cup
- Salt to taste
- Carom seeds (ajwain) 3/4 teaspoon
- Ginger paste 1 teaspoon
- Garlic paste 1 teaspoon
- Mustard oil 2 tablespoons
- Garam masala powder 1 teaspoon
- Fresh cream 3 tablespoons
- Chaat masala to sprinkle
Dry roast fenugreek leaves in a non-stick pan for a minute. Transfer into a grinder jar and grind into a coarse powder. Set aside.
Heat 2 tablespoons oil in a non-stick pan. Add cumin seeds and sauté for a minute.
Deseed capsicum and tomato and cut both into cubes. Quarter onion and separate the layers.
Roughly chop green chillies and add to the pan alongwith cashewnuts. Sauté for a minute.
Add gram flour, mix well and sauté.
Roughly chop coriander leaves and mint leaves and add to the pan. Mix well and add turmeric powder. Mix well and cook for a minute. Transfer this into a grinder jar. Add yogurt and grind into a fine paste.
Transfer the green paste into a bowl. Add salt, carom seeds, ginger paste, garlic paste, mustard oil, ground fenugreek leaves and garam masala powder. Whisk well. Add cream and whisk again.
Cut cottage cheese into cubes and add to the green paste mixture. Mix gently.
Thread onto satay sticks in this manner: cottage cheese cube, onion, tomato, capsicum. Repeat the order once more and end with a cottage cheese cube.
Heat oil in a non-stick grill pan. Place sticks on it and apply some left-over marinade on top of them. Grill till evenly done from all sides.
Transfer on a serving plate, sprinkle chaat masala on top and serve hot.