Kashmiri Palak aur Malai Paneer Tikka

Ingredients

Hung yoghurt 250 ml

Garlic paste 1 tbsp

Ginger paste 1 tbsp

Mustard oil 1 tbsp

Fresh Lime juice 2 tbsp

Salt 1 tsp

Tandoori Orange colour ¼ tsp

Garam Masala ½ tsp

Black Pepper ½ tsp

Kasmiri Red Chilli powder 2 tsp

Palak paste 100 gm

Cream Cheese 50 gm

Green Chilies 2 pcs

Paneer cut into 3.5 cm 100 gm

Method

Whisk the yoghurt. Mix together all the ingredients, in three batches-batches one-with chilli, batch two – with Palak batch three – with cream cheese, except Paneer to make a fine smooth paste. Put Paneer in a large bowl. Rub the marinade lightly on the Paneer pieces. Marinate for at least four hours in the refrigerator.

Arrange the Paneer on the skewers leaving one cm space between cubes. Arrange skewers in tandoor. Base with oil at intervals. Remove from tandoor and serve hot with onion rings, lemon wedges and a fresh green salad of your choice.

Now, arrange all the Paneer as shown in the picture.

(Courtesy: Chef Prem K Pogakula, Executive Chef, The Imperial, New Delhi)