Dear Guests, In light of the current situation, restaurants will operate in the hotel with limited capacity and may also be closed during certain times.
We request you to check with the hotel team for further details.
Zaitooni Paneer Tikka
By Executive Chef
Mix the green olives, chillies, ginger, cheese, cashew nut paste and about a tablespoon of crumbled paneer together.
Adjust the seasoning and mix in the green cardamom, mace powder.
Cut the paneer into desired shape. Make a pocket in the paneer and stuff the above mixture.
Mix together the curd, white pepper, lemon juice and salt.
Dip the stuffed paneer in this marinade and soak overnight.
You may cook the kebabs in a tandoor if available or an oven. If using oven, finish the kebabs on a tawa to give the golden color.
Heat up a pan, put oil and chana dal and urad dal. Sauté them till brown, add mint and coriander. Again, sauté. Then add grated coconut, cook and then grind with tamarind pulp.
Serve with mint chutney.
Paneer – 500 gms
Green Chillies – minced 2 nos
Ginger – minced 2 teaspoon
Green Olives – roughly chopped 2 tablespoons
Hung curd – 100 gms
Cashew nut paste – 2 tablespoon
Grated Cheese – 100 gms
Green cardamom powder – to taste
Mace powder – to taste
Crushed black pepper and salt – to taste
White pepper powder – to taste