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paneer sticksHungry? 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 🙂


  • 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


  • 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