Paneer ke Sooley
Cubes of Paneer stuffed with cheese, marinated with yogurt, aromatic spices and grilled to perfection! A must try barbecue recipe.
Servings: 6 PEOPLE
Ingredients
STUFFING FOR PANEER
- 1/2 kg Paneer
- 3 tablespoon Low fat Shredded Mozzarella cheese
- 1 tablespoon Finely Chopped onion
- 1/2 teaspoon Dried mint leaves
- 1/2 teaspoon Black Salt (adjust to taste)
INGREDIENTS FOR MARINATION
- 3 tablespoon Besan (Chickpea flour)
- 1 tablespoon Coriander seeds
- 1 teaspoon Methi dana (Fenugreek seeds)
- 1 tablespoon Cashew powder
- 1 cup Hung Curd or store bought yogurt (read post above)
- 2 tablespoon mustard oil
- 2 tablespoon Lemon Juice
- 1/2 teaspoon Haldi (Turmeric powder)
- 1/4 teaspoon Elaichi Powder (Cardamon Powder)
- 1/4 - 1/2 teaspoon Red chili powder (adjust to taste)
- 1 tablespoon Chopped Garlic
- 1/8 teaspoon Mace powder (Javitri powder)
- 1/2 teaspoon Garam Masala Powder
- 2 tablespoon Cream (optional)
- Salt to taste
- 1 medium Red and Green Capsicum, cubed
Instructions
PREPARING MARINATION
- Assemble: ingredients.
- On a medium low flame, dry roast coriander seeds and fenugreek seeds until it starts releasing its aroma. It will take couple of minutes.
- Once done, allow it to cool completely. Coarsely grind the spices.
- In a separate pan dry roast besan on a low flame until light brown in color. Keep a close watch as besan gets burn quickly. Once done, set is aside.
- Assemble: rest of the ingredients. Cashew powder not shown but added to the recipe.
- In a big bowl add all the ingredients one by one and...
- Mix it well.
- Add roasted besan and..
- Grounded spices to the marinade.
- Mix until well blended. Taste and adjust spices and salt.
PREPARING PANEER
- Assemble: cheese and other ingredients.
- Add everything together and..
- Mix it well.
- Slice paneer in rectangles. Wet some toothpicks/wooden skewer in water. Set it aside.
- Keep the slices thick. Each slice should be 1.5 inch thick.
- Carefully make a slit in the slice.
- Stuff the slice with cheese mixture.
- Repeat the process with all the slices.
- Cut slices in cubes and insert wet toothpick or skewers.
- This will hold them together.
- Gently fold each slice in marinade and..
- Arrange on a baking wire rack or tray, cover and refrigerate for 2 hours.
- Preheat oven @350 degree F. Bake paneer ke sooley for 20 - 30 minutes or until crisp and brown, turning occasionally.
- Wanted to re-enact the same flavor, so placed 7-8 charcoal brisket over the flame and..
- When they was red hot, placed the charcoal pieces in an old pan.
- Skewered paneer cubes were placed on a wire rack and cooked until smokey and brown. The flame was on medium high until paneer was cooked.
- I used the leftover marinade for the bell peppers and grilled them too.
- Sprinkle sooley with chaat masala and lemon juice.
- Serve hot with vinegar onions (recipe link above) and chutney of your choice.
