Lauki Yakhni
Paneer kebabs! Yes, you read it right. Chef Gautam Mehrishi gives paneer a twist as kebabs. Roasted on sigdi this Kaveri paneer tikka can be served as a starter at parties.
Lauki Yakhni
Cuisine

- Indian

Serves

- 2

Cooking Time

-10 Min

Difficulty

- Medium

Preparation Time

- 15-17 Min

INGREDIENTS

  • For Kaveri Paneer Tikka: 10 curry leaves
  • 1 tbsp cumin powder
  • 1 tbsp allspice powder
  • 1 tbsp raw mango powder
  • 1 tbsp carom seeds
  • 1 tbsp ginger - garlic paste
  • 3 tbsp lemon juice
  • 2 tbsp oil
  • 4 tbsp curd
  • salt
  • 4 tbsp cheese spread
  • 400 gm paneer
  • 1 tbsp ghee
  • onion rings
  • curry leaves powder
  • green chutney
  • 1 tbsp allspice powder
  • 1 tbsp coriander powder
  • 1 tbsp turmeric powder
  • water
  • fresh coriander
  • 2 tbsp jaggery
  • 2 inch ginger
  • 2 green chillies

HOW TO PREPARE LAUKI YAKHNI

  1. 1

    Procedure to make Kaveri paneer tikka: On the sigdi, place a pan, add curry leaves and let it roast.
  2. 2

    In a bowl add cumin powder, all ground spice, raw mango powder and carom seeds.
  3. 3

    Add ginger - garlic paste, lemon juice and mix it.
  4. 4

    Add oil, curd and mix it.
  5. 5

    Add salt, cheese spread and mix it.
  6. 6

    Crush the roasted curry leaves and add it in the marination.
  7. 7

    Add pieces of paneer in the marination and mix it.
  8. 8

    Add desi ghee, mix it and leave it to marinate for 4 - 5 minutes.
  9. 9

    Place the paneer on the satay sticks add cook it on the sigdi from both the sides until it turns brown.
  10. 10

    In a bowl, add onion rings, curry leaves powder and mix it well.
  11. 11

    To garnish add the onion rings on a plate.
  12. 12

    Add paneer, green chutney, allspice powder and cumin powder.
  13. 13

    To add a smoky flavour in a bowl add heated coal, garlic, ghee and Kaveri potato tikka is ready to serve.
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About Chef

Meet the people behind the luscious food, delicious recipes and entertaining shows

Gautam Mehrishi

Chef

Chef Gautam Mehrishi loves biking through the Himalayas, giving a twist to Indian food and a fragrant pot of desi ghee, not necessarily in that order! His grandpa was his earliest fan who urged him to follow his passion and cook professionally, and he�s never looked back!

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