An exotic recipe made using the traditional upvaas (fasting) ingredients – potatoes, kand, shakarkand and paneer. The minty marinade gives it an elegant touch that will remain fresh in your memory for long.
Preparation Time: 25 mins
Cooking Time: 20 mins
To Be Ground To A Smooth Green Marinade
1/2 cup fresh hung curds
1 1/2 cups chopped mint leaves leaves
1 cup chopped coriander
2 tsp cumin seeds
2 tbsp chopped green chillies
2 tsp lemon juice
rock salt (sendha namak) to taste
2 cups paneer cut into 25 mm (1″) cubes
1 cup boiled and peeled baby potatoes cut into halves
1 cup sweet potato (shakarkand) peeled, cut into 25 mm (1″) slices and parboiled
1 cup purple yam (kand) , peeled and cut into 25 mm (1″) cubes and parboiled
1 tbsp oil
1.Thread one piece each of the paneer, purple yam, sweet potato and baby potato halves onto a toothpick. Repeat with the remaining ingredients to make more tikkas.
2.Apply the green marinade evenly on the paneer and the vegetables and keep aside for 15 to 20 minutes.
3.Heat a non-stick tava (griddle) and cook the tikkas on a medium flame, using oil, till the paneer and vegetables are light brown in colour from all sides.