Ingredients
200g – Veggies (7-8 chopped mushrooms, 1 green cubed capsicum, 1 chopped zucchini, 1 chopped carrot)
100g- Mixed lettuce
2-3tbsp – Extra light olive oil (Leonardo Olive Oil, preferably)
For marinating
200g – Mixed cube paneer
1 cup – Hung curd
1tbsp – Achaari Masala
1tsp – Ginger garlic paste
1tsp – Chopped chillies
1tbsp – Kasuri methi
1tsp – Lemon juice
1tsp – Olive Oil
For tadka
1 onion – Chopped
2-3 medium sized tomatoes – Chopped
1/2nd tsp – Ginger garlic paste
1 green chilli – Chopped
1/2nd tsp – Cumin
1tsp – Olive oil
1/4th tsp – Turmeric Powder
1/2nd tsp – Amchur powder
1/4th tsp – Dhaniya powder
1/2nd tsp – Red chilli powder
Pinch of hing
Salt to taste
Method
* Mix all the ingredients together for marinating. Add it to the paneer. Set it aside for 30 mins.
* Meanwhile in a kadhai, make the tadka. Heat the kadhai and add olive oil. then, add hing, jeera and onion. Saute till its light golden in colour. Add ginger garlic paste and green chillies next.
* Add, all the spices one by one and then, add the tomatoes and salt at last.
* Cook the tadka till the oil rises to the top.
* Heat a pan with olive oil and then pan-fry the paneer for 2-3 mins. Make sure you get colours on all sides.
* Now, stir-fry the vegetables with the tadka, make sure you don’t overcook them and they are still slightly crunchy.
* On a platter, make a bed of lettuce, add the tadka veggies and top them with the grilled achaari paneer.
* Serve with green and meethi chutney on the side.
200g – Veggies (7-8 chopped mushrooms, 1 green cubed capsicum, 1 chopped zucchini, 1 chopped carrot)
100g- Mixed lettuce
2-3tbsp – Extra light olive oil (Leonardo Olive Oil, preferably)
For marinating
200g – Mixed cube paneer
1 cup – Hung curd
1tbsp – Achaari Masala
1tsp – Ginger garlic paste
1tsp – Chopped chillies
1tbsp – Kasuri methi
1tsp – Lemon juice
1tsp – Olive Oil
For tadka
1 onion – Chopped
2-3 medium sized tomatoes – Chopped
1/2nd tsp – Ginger garlic paste
1 green chilli – Chopped
1/2nd tsp – Cumin
1tsp – Olive oil
1/4th tsp – Turmeric Powder
1/2nd tsp – Amchur powder
1/4th tsp – Dhaniya powder
1/2nd tsp – Red chilli powder
Pinch of hing
Salt to taste
Method
* Mix all the ingredients together for marinating. Add it to the paneer. Set it aside for 30 mins.
* Meanwhile in a kadhai, make the tadka. Heat the kadhai and add olive oil. then, add hing, jeera and onion. Saute till its light golden in colour. Add ginger garlic paste and green chillies next.
* Add, all the spices one by one and then, add the tomatoes and salt at last.
* Cook the tadka till the oil rises to the top.
* Heat a pan with olive oil and then pan-fry the paneer for 2-3 mins. Make sure you get colours on all sides.
* Now, stir-fry the vegetables with the tadka, make sure you don’t overcook them and they are still slightly crunchy.
* On a platter, make a bed of lettuce, add the tadka veggies and top them with the grilled achaari paneer.
* Serve with green and meethi chutney on the side.
