Recipe - Paneer Shaslik With Oriental Sauce

250 g Paneer
4 Onions; (200 g)
4 Tomatoes; (325 g)
4 Capsicums; (150 g)
12 Mushrooms; boiled
Oil for frying

FOR THE MARINADE
50 ml Oil
Salt to taste
1 teaspoon Pepper powder; (5 g)

FOR THE ORIENTAL SAUCE
1 tablespoon Oil; (15 ml)
2 Onions; cut or sliced up (100 g)
2 Sprigs curry leaves
3 Green chillies; chopped fine
One half cup Coconut powder; (100 g)
Salt to taste
A pinch of turmeric powder

CUT paneer, onions, tomatoes and capsicums into 2.5 cm cubes. Mix all the
marinade ingredients and apply to the chopped vegetables. Keep aside for 30
minutes. Arrange the vegetables and paneer cubes on the shaslik stick.

To prepare the Oriental sauce: Heat oil in a pan. Add onion and saute well.
Add curry leaves and green chillies. Fry for two minutes and finally add
coconut powder, salt and a pinch of turmeric powder. Add a little water and
cook well. Remove from heat. When cool, strain the mixture and simmer till
it reaches sauce consistency. Check seasoning. Keep the sauce aside.

Grill the paneer shaslik until golden brown. Serve hot on a hot sizzler
tawa with the Oriental sauce poured over, with accompaniments like saffron
rice, Chinese spring roll and sauteed mushrooms.

Converted by MC_Buster.

NOTES : Assorted vegetables topped with a pungent coconut based sauce

Converted by MM_Buster v2.0l.