Recipes

• INGREDIENTS

FOR THE GREEN CHUTNEY

• ½ cup cilantro (fresh coriander leaves) tightly packed, rinsed
• ¼ cup mint leaves tightly packed, rinsed
• 1 green chili chopped
• ¼ inch piece of ginger peeled and chopped
• 1 garlic clove peeled
• ⅛ teaspoon asafetida (hing)
• ⅛ teaspoon cumin seeds
• ¼ teaspoon salt
• 1 tablespoon freshly squeezed lime juice
• 1 ice-cube

FOR THE MARINATION

• green chutney
• ½ cup thick plain yogurt (or Greek yogurt)
• 1 teaspoon red chili powder
• 1 teaspoon chaat masala powder
• 1 teaspoon black salt
• 1 teaspoon dry mango powder (amchoor)
• 1 teaspoon garam masala powder
• 1 teaspoon coriander powder
• 1 teaspoon Kasuri methi
• ½ teaspoon carom seeds (ajwain)
• 1 teaspoon ginger garlic paste
• 2 tablespoons cornstarch

OTHERS

• 1 pound paneer 500 g, cut into 1-inch cubes
• 1 large tomato cut into 1-inch cubes
• 1 medium onions quartered and petals separated
  butter as required

INSTRUCTIONS

A. MAKE THE GREEN CHUTNEY

Add all the ingredients to a blender jar or a food processor along with 2-3 tablespoons of cold water.