Flamed Spanish olives and chilli chutney paneer

recipes-olives from spain
  • 15 pc (50 g) Black OLIVES FROM SPAIN
  • 300 g Paneer (cubes)
  • ½ cup Bhuna besan
  • 2 tbsp Hung curd
  • 1 tsp Ginger and Garlic Paste
  • 2 tbsp Fresh mint
  • 2 tbsp Fresh coriander
  • 4 tbsp Mustard oil
  • Black salt to taste
  • Salt to taste
  • Chat masala to taste
  • 2 tsp Roasted jeera powder
  • 1 tsp Green chilli paste
  • 1 pc Lemon
  • 2 tsp Garam masala
Preparation time:
20 minutes
2-3 portions
Level of difficulty:
  • Cut the paneer into cubes of 30 g each and silt to make insertions.
  • Prepare a marinade of hung curd, besan, ginger garlic paste, salt and garam masala.
  • Prepare the olive chutney by blending the fresh mint, coriander, chilli and black olives from Spain.
  • Put the chutney in the silted paneer and marinate the paneer with the hung curd marinade.
  • Place the paneer gently in tandoor skewers or satay stick.
  • Cook in a tandoor or in the preheated oven for 7-10 minutes.
  • Serve hot with the black olives from Spain chutney.