INGREDIENTS
1/2 kg paneer-cubed
Grind to a paste:
3/4 cup coriander leaves-chopped
2-3 green chillies-slit
2 tsp ginger-chopped
8 black peppercorns
8 cloves
1/4 tsp cinnamon powder
2 black cardamom-shelled
1 Tbsp salt or sendha namak (rock salt)
1/4 cup lemon juice
Desiccated coconut for garnishing
METHOD
Mix lemon juice into the ground ingredients.
Marinate the paneer in this masala paste for half an hour.
Grill the paneer in a griller or pan-fry in a non-stick pan with very little oil.
Serve the paneer hariyali hot, garnished with coconut.
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