paneer kebabs [font=Arial, Helvetica, sans-serif]450 gm slab cottage cheese (paneer) 8 tbsp mint chutney 1 tbsp fresh cream 3 tbsp cheese (grated) ½ tsp white pepper powder Salt to taste A few strands saffron 1 tbsp milk 4 tbsp khoya/mawa (crumbled) 2 tbsp butter (melted) For marinade ½ cup yogurt (hung) 1 tsp coriander powder 1 tsp cumin powder 4 tsp ginger-garlic paste 1 tsp garam masala powder 2 tbsp mustard oil Chaat masala to taste Salt to taste [/font][font=Arial, Helvetica, sans-serif]Slice paneer slab (keeping about 50 grams aside) into thick slices about half centimetre thick. Mix all the marinade ingredients and spread evenly on the paneer slices. Keep aside for 10 minutes. Crumble 50 grams paneer and mix with fresh cream, cheese, white pepper powder and salt. Crush saffron and mix in milk. Knead khoya using the saffron milk. Take a paneer slice and apply some mint chutney liberally. Place a paneer slice on this and apply some cream and cheese mixture. Place another slice and apply saffron and khoya mixture. Place the fourth slice of paneer over this. Similarly prepare more such stacks. Heat a tawa and gently place the stacks on it and lightly fry using the remaining melted butter till light golden in colour. Alternatively you can bake them in a preheated oven at 200°C for 15 minutes basting with remaining melted butter in between. Cut into pieces of desired shape and serve hot. [/font]
