Stuffed Paneer Tikka-SK Khazana

Ingredients list for Stuffed Paneer Tikka-SK Khazana

• 250 grams Cottage cheese (paneer) cut into 1 inch cubes
• 10-12 Golden apricots soaked in warm water, drained and finely chopped
• 1 tablespoon Oil
• 1/2 teaspoon Ginger finely chopped
• 1 Green chilli finely chopped
• 1/2 teaspoon Onion seeds (kalonji)
• 1/2 teaspoon Fennel seeds (saunf)
• 1/2 teaspoon Fenugreek seeds (methi dana)
• 1/2 teaspoon Red chilli powder
• 1/4 cup Hung yogurt
• 2 tablespoons Processed cheese grated
• 2 tablespoons Fresh cream
• 1/2 tablespoon Ginger-garlic paste
• 1/4 teaspoon Nutmeg (jaiphal) powder
• 1/4 teaspoon Green cardamom powder
• 1 tablespoon Hot mustard oil
• 1/2 teaspoon Turmeric powder
• to taste Salt
• 1/2 teaspoon Dried fenugreek leaves (kasuri methi)n powder
• for greasing Butter
• 1 Large green capsicum cut into 1 inch square pieces
• for garnish Fresh mint leaves
• to serve Onion strips
• to serve Lemon wedges

Method

1. Heat oil in a non-stick pan, Add ginger, green chillies, onion seeds, fennel seeds and fenugreek seeds and sauté for 15 seconds.
2. Add apricots and mix. Add salt, mix and cook for 1-2 minutes.
3. Add little water and mix well. Add chilli powder, mix and cook for a minute.
4. Add ½ cup water, mix and cook till the apricots turn soft. Remove from heat and set aside to cool.
5. Whisk together yogurt, cheese and cream in a bowl. Add ginger-garlic paste, nutmeg powder and cardamom powder.
6. Mix together mustard oil and turmeric powder, add to the yogurt mixture and mix well. Add salt and mix again. Add fenugreek leaves powder and mix well.
7. Preheat oven to 180˚ C. Line a baking tray with aluminium foil and grease with butter.
8. Slit the cottage cheese cubes without cutting through and fill in some apricot mixture.
9. Coat the stuffed cottage cheese cubes with the yogurt mixture.
10. Insert a cottage cheese cube between two capsicum squares onto small skewers.
11. Place the skewers on the lined tray, put the tray in the preheated oven and bake for 15-20 minutes.
12. Garnish with mint leaves and serve hot with onion strips and lemon wedges.