250 Gram Paneer
1 cup thick curd / yogurt, fresh
2 tsp Pickle gravy
2 Tbsp Oil
To taste Salt
A pinch of Turmeric powder
¼ tsp ajwain / carom seeds
1/4 tsp Red chilli powder
1/4 tsp Fenugreek seeds (methi dana)
1 tsp Ginger-garlic paste
1 tsp Coriander seeds
1/4 tsp Mustard powder
A few sprigs Fresh mint (pudina)
1/2 tsp Onion seeds (Kalonji)
1 tbsp lemon juice
1/4 tsp Garam masala powder
Dry roast coriander seeds, fenugreek seeds, onion seeds till fragrant. Set aside to cool.
Place hung curd in a bowl, add ginger-garlic paste, salt, red chilli powder, garam masala powder, mustard powder, pickle gravy, turmeric powder and mix well.
Crush the roasted spices in a mortar with the pestle. Add a little of the crushed spices to the yogurt and mix well.
Cut cottage cheese into 1 inch cubes and add to the curd mixture and mix well so that all the cottage pieces are well coated. Let them marinate for around 15 minutes.
Heat oil in a non stick pan. String the cottage cheese cubes onto satay sticks and place them in the pan.
Cook, rotating the sticks, so that the cottage cheese cubes get evenly cooked all around.
Arrange them on a serving plate, garnish with mint sprig and serve hot.