1 cup yogurt (3.2 % or higher fat content) 2 tablespoons each ginger & garlic paste 1 tablespoon Kasoori methi 2 tablespoons mustard oil 1 tablespoon deggi mirch Black salt to taste 1/2 teaspoon carom seeds 2 tablespoons roasted gram flour (besan) 2 tablespoons whipping cream Ghee for basting
Directions:
1. Add yogurt, whipping cream, ginger garlic paste, Kasuri methi, mustard oil, and deggi mirch in a bowl and mix well. 2. Add black salt, roasted gram flour, and carom seeds and mix well. 3. Add cubes of malai paneer and let it marinate for 30 minutes. 4. Use skewers to cook, on the grill or on the barbecue. 5. Baste with ghee. 6. Serve with sliced onions and chutneys.
* Note: This marinade can be used for any type of Paneer Tikka. You can also use any other oil/ghee.
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Once the masala is cooked properly, add cashew and paste and mix it well. Keep mixing continuously so that the cashew does not get burnt. Add a little water and garam masala, and keep mixing it.
Seared until charred but still crunchy, about 5-6 minutes. Flip over and continue to cook for 1 minute. Cool & transfer to a large serving bowl. Add the pine nuts and toast until fragrant, stirring often, about 1-2 minutes. Transfer to the serving bowl with the broccoli.
In a large bowl, combine the chickpeas, pistachios, apricots, green onion, and parsley. Stir in the lemon zest and lemon juice. Add the barley and stir to combine. Sprinkle all the spices and mix well
