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Paneer Sticks

Madhuri.Dixit's picture
  Cottage cheese 100 Gram (Paneer)
  Capsicum/1/4 of a small cabbage 2
  Onions 2 Small
  Firm tomatoes 2 Small
  Salt 1⁄2 Teaspoon
  Red chili powder 1⁄2 Teaspoon
  Cinnamon stick 3 (Dalchini)
  Cloves 5 (Laung)
  Ajwain 1⁄2 Teaspoon (Omum)
  Green cardamom 5 (Chhotu Illaichi)

1. Cut capsicum into 3/4" square pieces, removing the seeds.
2. Cut onions into four pieces & separate them. Cut tomatoes into four pieces. If they are large, cut into eight pieces.
3. Cut paneer into 3/4" thick cubes.
4. Prepare dry masala powder by grinding together dalchini, laung, ajwain and chhoti illaichi to a coarse powder. (Larger quantity of the masalas can be ground together & stored in an air tight container for future use).
5. Heat 1 tbsp oil in a non-stick pan. Remove from fire.
6. Add 3/4 tsp of the prepared masala powder.
7. Add the paneer cubes. Add red chilli pd. and salt to taste. Cook on fire for 2 minutes. Remove from pan and keep aside.
8. Heat 1 tbsp oil again. Add 1 tsp of masala. Add capsicum & onions. Toss for a few seconds. Add salt to taste.
9. Add the tomatoes. Sprinkle 1/2 tsp more masala. Mix.
10. Remove vegetables from the pan.
11. Take a toothpick. Insert a capsicum piece, then a paneer cube, next onion and lastly a tomato piece.
12. Anything may be repeated if desired.
13. Arrange such toothpicks and serve hot.
14. The sticks may be made an hour in advance and heated in a hot oven for 3-4 minutes.

Recipe Summary

Lacto Ovo Vegetarian

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 316 Calories from Fat 38

% Daily Value*

Total Fat 4 g6.7%

Saturated Fat 1.4 g7%

Trans Fat 0 g

Cholesterol 10 mg3.3%

Sodium 1347 mg56.1%

Total Carbohydrates 57 g18.9%

Dietary Fiber 17 g68%

Sugars 26.2 g

Protein 20 g40.4%

Vitamin A 58.8% Vitamin C 483.7%

Calcium 28.1% Iron 20%

*Based on a 2000 Calorie diet

Paneer Sticks Recipe