Aam Chutni Paneer Tikka

Ingredients:

For Chutney

Dried Mango Flacks or Chips Soak in Water for Over Night: 50 Gm

Jaggery: 200 Gm

Kalunji: Few Grains

Salt: 1 Gm

Red Chili Powder: 1/2 Tsp

Olive or Sunflower Oil: 1 Tbsp

Paneer

Paneer: 500 Gm

Cut into two and half inches cube. Make a hole to put chutney inside in each cube.

Masala

Black Pepper: 1 Tsp

Cloves: 1 Tsp

Black Cardamom Seed: 1 Tsp

Mix all together and make a fine powder

Salt: To Taste

Lemon Juice: 2 Tbsp

Corn Flour: 2 Tbsp

Method:

To Prepare Chutney

Fine grind the pre soaked mango flacks in your grinder make a paste

Take a pan put on medium fire, put one table spoon oil and kalunji, salt and red chilli powder.

Put mango paste and mix well.

Now put all grated jaggery with some water .

Let it cook properly and take it out from fire.

Paneer Marination

Take paneer cubes in a tray

Add lemon juice and salt

Sprinkle masala two tea spoons

Mix well and keep for ten minutes.

Fill chutney in hole.

Now cover each cube with corn flour

Heat your oven upto 180 degree

Set all cubes in a try

Set tray in oven till cubes get brown

Take out from oven serve as per your own style, my style of serving may be check in picture.

About Chef Dr. Izzat Hussain

Working hard for more than 35 years to search and rearrange authentic recipes of most forgotten Mughlai, Awadhi & Lucknowi cuisines, Izzat learn and collected cooking formulas, techniques and procedures from old cooks, cooking house wives of royal family and foodies of royal families. Being a Unani medicine practitioner, his food is relatively lower on spices and fat content without discounting on the flavour, texture and taste. He is the recipient of the Best Mughlai Chef of India Award.

(This story has been published under arrangement from Better Kitchen magazine)