Dhungar Ke Paneer Tinkey

Last Updated: Sunday, August 16, 2009 - 09:25

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.

First Published: Sunday, August 16, 2009 - 09:25

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