Preparation Time: 25 M
Cooking Time: 20 M
Total Time: 45 M
Required Ingredients :
- To Be Ground To A Smooth Green Marinade
- 1/2 cup fresh hung curds (chakka dahi)
- 1 1/2 cups chopped mint leaves
- (Phudina) leaves 1 cup chopped coriander (dhania)
- 2 tsp cumin seeds (jeera)
- 2 tbsp chopped green chillies
- 2 tsp lemon juice
- Rock salt (sendha namak) to taste
Other Ingredients :
- 2 cups paneer (cottage cheese) cut into 25 mm (1″) cubes
- 1 cup boiled and peeled baby potatoes, cut into halves
- 1 cup sweet potato (shakarkand) peeled, cut into 25 mm (1″) slices and parboiled
- 1 cup purple yam (kand), peeled and cut into 25 mm (1″) cubes and parboiled
- 1 tbsp Pure mustard oil
Method of Cooking
-
Thread one piece each of the paneer, purple yam, sweet potato and baby potato halves onto a toothpick. Repeat with the remaining ingredients to make more tikkas.
- Apply the green marinade evenly on the paneer and the vegetables and keep aside for 15 to 20 minutes.
- Heat a non-stick tava (griddle) and cook the tikkas on a medium flame, using Pure mustard oil, till the paneer and vegetables are light brown in colour from all sides.
Serve immediately.