INGREDIENTS:
- 150 g Paneer (Indian cottage cheese) (cut into 1 inch cubes)
- 2 tbsp Hung Curd (or plain greek yogurt)
- 1 tbsp Pesto Sauce – 1 tbsp (Recipe Given Below).
- 1 tsp Coconut Oil Oil/ Ghee – to roast the tikka
- Salt to taste.
Pesto Sauce:
- 1 small cup Fresh Basil Leaves
- 6-7 Pine Nuts (you can use walnuts or almonds as well)
- 1-2 Garlic – 1-2 cloves
- 1 tbsp Extra Virgin Olive Oil
- Ground Black Pepper – as required
- Lemon Juice – as required
- Salt to taste.
How to Make Pesto Sauce:
Take a blender. Add all the ingredients and grind on a pulse for around 7-8 times. Make a little coarse paste
Your Pesto Sauce is ready. Refrigerate in an airtight container and it’ll be good for at least a week.
How To Make Pesto Paneer:
Take a mixing bowl. Add hung curd, pesto sauce and salt if required. Mix well
Add paneer cubes and gently mix with your hand or with a spoon. It should be well coated in the marinade
Cover the bowl and refrigerate for 30 mins
Put marinated paneer on a skewer
Heat a grill pan or tawa. Pour a few drops of Olive Oil/ Ghee and place the skewer. Roast it from all the sides until golden brown
Your Pesto Paneer Tikka is ready. Relish it!!!
NUTRITIONAL VALUE:
