Paneer Phudina Kabab

Preparation Time: 15 mins
Cooking Time: 5 mins
Makes 5 servings
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Ingredients

200 gms paneer (cottagte cheese) cubes
1 cup hung curds (chakka dahi)
1 tbsp ginger-garlic (adrak-lehsun) paste
1 tsp green chilli paste
1 cup mint leaves (phudina)
1/2 cup coriander (dhania) leaves
1 tbsp besan (bengal gram flour)
1/2 tsp carom seeds (ajwain) powder
1/2 tsp cumin seeds (jeera) powder
1/4 tsp black salt (sanchal)
1/4 tsp chaat masala
1/2 tsp dried fenugreek leaves (kasuri methi)
1 1/2 tbsp butter (optional)
salt to taste

Method

Combine the mint and coriander and blend in a mixer to a smooth paste, without adding water. Keep aside.
Heat 1/2 tbsp of butter in a pan, add 1 tbsp of besan andsaute for 1/2 minute. Keep aside.
Combine the curds and mint paste in a bowl and mix well.
Add all other ingredients, except paneer and mix well.
Coat the paneer cubes with the prepared mint curd paste and keep refrigerated for 30 minutes.
Put the coated paneer pieces in a microwave safe bowl and microwave on high for 4 minutes.
Add 1 tbsp of melted butter on top and microwave on high for another 1 minute.
Serve hot decorated with any kachumber