Delicious basil and pomegranate paneer tikkas
Diwali is just around the corner and everyone’s looking for simple, classy, quick-to-make yet refreshing starters to feature on their party menu. Non-vegetarians have it easy, thanks to the endless variety of kebabs available. The vegetarians however, keep running into the same paneer tikkas and hara bhara kebabs. So, here’s a treat for your vegetarian friends. For vegans, simply substitute the paneer with tofu. Feel free to add vegetables like cherry tomatoes, broccoli florets, aubergine chunks or zucchini pieces to make this healthier.
Ingredients:
½ cup pressed fresh Italian basil
1 tablespoon walnuts, coarsely chopped
¼ cup fresh pomegranate seeds, crushed (optional)
2 nos. green chillies, roughly chopped
1 tablespoon garlic paste
1 teaspoon dry pomegranate seed powder (anardana)
2 teaspoons red chilli flakes
Salt to taste
Freshly ground black pepper to taste
300 gm paneer (cut into large cubes)
2 tablespoons vegetable oil
Miscellaneous
4 – 5 Bamboo skewers (optional)
Method:
1. Combine all the ingredients except paneer and oil in a blender with two tablespoons of water and blend to a smooth paste.
2. In a large mixing bowl, combine the paneer with ground paste, toss very well and keep aside to marinate for 10 minutes.
3. Grease a griddle with one tablespoon oil and heat over a medium-high flame.
4. Mount the marinated paneer cubes onto skewers (if using) and place on the pan. Alternatively, place the cubes on the griddle directly. Cook turning occasionally and drizzling with oil till paneer begins to turn slightly golden.
5. Remove from griddle and serve hot.
Image courtesy: Michael Swamy
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