PREPARATION

1. Take a pressure cooker, add 500 grams baby potatoes, 950 milliliters water and cover it with lid.

2. Cook until you hear 2 whistles.

3. In a blender, add 15 grams coriander, 10 grams mint, 2 tablespoons cashews, 1 tablespoon green chili, 1 teaspoon cumin, 35 grams yogurt, 35 grams fresh cream, 2 teaspoons lemon juice, 1 teaspoon salt, 50 milliliters water and

blend in into a smooth puree.

4. Keep aside.

5. Take 400 grams paneer and cut it into pieces.

6. Transfer this into a bowl, add the boiled potatoes, 100 grams onions, 100 grams bell pepper, blended puree, 1/2 teaspoon salt and mix it well.

7. Marinate for 20 minutes.

8. Soak skewers in water for 30 minutes.

9. Skewer the paneer, onion and bell pepper in it.

10. Place it on a baking tray.

11. Preheat the oven to 350°F/180°C. Bake for 15 - 20 minutes or until golden brown in color.

12. Remove it from oven.

13. In a blender, add 15 grams coriander, 5 grams mint, 1 tablespoon green chili, 1 tablespoon ginger, 1 teaspoon sugar, 1 teaspoon salt, 1 teaspoon cumin powder, 1 teaspoon chaat masala, 2 teaspoons lemon juice, 110 grams yogurt and blend it into a smooth puree.

14. Serve with prepared tikka.