This is an aromatic cottage cheese preparation from the land of sands and camels.
Paneer 100 gm
For the marination
Ginger garlic paste 1 tsp
Hung curd 30 gm
Degi mirch ½ tsp
Saunf pdr ¼ tsp
Garam masala pdr ¼ tsp
Salt to taste
For the dunghar
Desi ghee 1 tsp
Cloves 3 no
Satay sticks 10 nos
Cut the paneer into small cubes
Marinade the paneer with degi mirch and salt.
Take a mixing bowl add all the remaning ingredients of marination and mix well.
Add the marinated paneer in this batter and rest for 15 to 20 minutes in the refrigerator.
Use wooden satay sticks to skewer the paneer. Cook the paneer on non- stick pan till it is lightly coloured from all sides.
Place the cooked paneer in the bowl.
Add burned charcol in that bowl add ghee and cloves, when it is smoked, leave it for 2 to 3 minutes. Remove from the bowl and place it in the platter, serve with mint chutney & garlic chutney.