Paneer Sticks
Hungry? Want an easy to prepare dish that takes minutes? Here is a suggestion that will allow you to blitzkrieg through the kitchen so fast that you’ll be the envy of the entire Panzerarmee! A simple spin on those sumptuous meat kebabs one sees everywhere, but again, a vegetarian delight for…well, let us not repeat that ancient slang term again
Ingredients:
- Paneer – 100 grammes, cut into 3/4-inch cubes
- Capsicum – 2
- Onions – 2, small
- Tomatoes – 2
- Red chilli powder – 1/2 teaspoon
- Cinnamon – 2-3 sticks
- Cloves – 4-5
- Omum – 1/2 teaspoon
- Green cardamom – 4-5
- Toothpicks
Preparation time: 10 minutes
Cooking time: 5 minutes
Serves: 8
Process:
- Cut the capsicum in 3/4-inch pieces, removing the seeds in the process
- Cut the onions and tomatoes into four small pieces and separate them; if they are large, cut them into eight pieces
- Cut the paneer into 3/4-inch cubes
- Prepare the dry spice mix by grinding together the cinnamon, cloves, omum, and cardamom to a coarse powder (if you want, you can grind larger quantities of this spice mix and store in an airtight container)
- Heat one tablespoon of oil in a non-stick pan; remove from fire
- Add 3/4 teaspoon of the prepared spice mix
- Add the paneer cubes, red chilli powder, and the salt. Return to a medium-high flame for about two minutes and remove again
- Keeping the paneer aside, heat another tablespoon of oil. Add one teaspoon of the masala, capsicum, and onions. Toss for a few seconds, and add salt to taste
- Add the tomatoes; sprinkle 1/2 teaspoon more of the spice mix, and heat for about a minute
- Remove the vegetables from the pan
- Take a toothpick, and pierce a piece of capsicum, a paneer cube, an onion, and lastly a tomato (this is why the tomato should not be cooked too long, or it will become mushy)
- Arrange all pieces on toothpicks and set in a plate
- If for a gathering, the dish may be made an hour beforehand and reheated in the oven for about three or four minutes before serving
Enjoy!