Pudina Paneer Tikka

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Directions

• Take the curd and strain it using a muslin cloth. Tie the ends of the muslin cloth and hang the curd for a minimum of 24 hrs. This can also be done inside a strainer with a muslin cloth lined up and kept in a refrigerator. This hung curd is used for the preparation of the marination.
• Blanch spinach, mint and coriander in boiling water for 2 minutes and strain it into ice cold water. The ice water halts the cooking process instantly, so that the vegetables keep their color and their texture. Squeeze out the water completely and grind them into a thick paste. Don’t add too much of water.
• Heat little mustard oil in a pan. Add the besan and saute till aromatic. Add the spinach paste and saute. Cook well for 5-10 minutes so that as much of water as possible is reduced from the mixture. Cool the mixture completely.
• Heat the paneer block in a microwave oven for 3 minutes. This process helps in removing excess water from the paneer.
• Cut the paneer into 1/2 inch square cubes .
• Combine hung curd and all the other ingredients for marination in a mixing bowl. Add the spinach mixture and mix well. Ensure the marination is very smooth and there a no lumps in it. Check the seasoning.
• Add the paneer and mix to ensure they are well coated with the marination. Keep it for 1-2 hrs.
• Take a skewer and arrange the paneer cubes on it.
  
• Meanwhile preheat oven to 230 C . Make sure you preheat the oven for 15-20 minutes.
• Arrange all the prepared skewers on a buttered baking sheet . Apply butter on top. This is important so that the paneer doesn’t dry out.
• Bake at 230 C for 10 minutes and then turn on the broil. Apply butter again on top of the paneer . Broil for 2 to 3 minutes until paneer pieces get a char. You can cook the paneer tikka over coals as well.
• Serve them hot with mint chutney (See the Condiments section for recipe).