1 Medium Pot
1 Mixing Bowl or more as necessary
1 Cheese or Muslin Cloth
Paneer (cottage cheese) - 1 lb. (0.5 kg)
Amul cheese - 5.3 oz. (150 gm.)
Roasted gram flour - 1/2 cup (50 gm.)
Hung curd - 1 cup (250 gm.)
Fresh cream - 3.5 tbsp. (50 ml.)
Turmeric powder - 1.5 tbsp. (10 gm.)
Green cardamom powder - 2.5 tsp. (5 gm.)
Garam masala powder - 10 gm.
Cumin seeds - 2.4 tsp. (5 gm.)
Yellow chili powder - 3.3 tsp. (25 gm.)
Black or table salt - 1/2 tbsp. (10 gm.)
Chat masala - 5 gm.
Fenugreek powder - 1/2 tbsp. (5 gm.)
Salt - to taste
Cilantro for Garnish
1. Prepare hung curd by tying fresh curdled curd tightly in a muslin or cheese cloth.
2. Hang the tied sack for draining - wait at least 4 hours to ensure full draining.
3. Take down bundle and press as if making cheese similar to cottage cheese.
4. Cut paneer into 1.5 x 1.5 in. cubes.
5. Place cubes in boiling salt water for 10 minutes.
6. Strain the cubes.
7. Mix Amul cheese with roasted gram flour.
8. Add hung curd into the mixture of cheese and flour.
9. Add cream, powdered masalas, chili powder, and salt to taste.
10. Mix all the ingredients well and mix in the boiled cottage cheese.
11. Place the mixture in the refrigerator for 2-3 hours.
12. Skewer cubes and cook them in a tandoor (clay oven), suspension in a charcoal barbecue is the best alternative, at a temperature of 338 F (170 C) [Note: Standard grilling and even an oven can be used; however, these options will “poorly” simulate the taste created by the juice from the cubes dripping onto the hot coals
13. Serve hot with mint chutney and sliced laccha onion.