( A chef’s creativity of milky paneer delicately turned to a feather light appetizing snack for a non greasy, filling food affair )


  1. 1 tblsp Fresh Cream
  2. 500 gms paneer / cottage Cheese sliced into 1 ‘CUBES
  3. 1 cup Cheese grated
  4. 1/2 tsp Peppercorns crushed
  5. 2 medium sized Tomatoes sliced
  6. 1 tblsp Mint Chutney
  7. 2 medium sized Onions sliced
  8. 100 GMS processed Cheese

For Marinade:

  1. Chaat Masala to taste
  2. 1/3 cup Hung Yogurt
  3. 2 tblsp Mustard Oil
  4. 4 tsp Ginger Garlic Paste
  5. 1 tsp Garam Masala Powder
  6. 1 tsp Coriander Powder
  7. 1 tsp Cumin Powder
  8. 2 tsp Red Chilli Powder
  9. Salt to taste


  1. Slice paneer into seven pieces.
  2. Mix well all the marinade ingredients and spread evenly on the cut paneer.
  3. Keep aside for 10 minutes.
  4. Spread mint chutney evenly on the cut paneer.
  5. Assemble cut onions and tomatoes on each cut paneer and cover with the cut cheese.
  6. Stack each layer of cut paneer one on top of the other, by repeating the process.
  7. Make a mixture of cream and crushed black pepper and pour out over the top layer.
  8. Put the last cheese slice on top, bake at moderate temperature for 10 minutes in the oven. / BARBEQUE / GRILL
  9. Cut into desired equal sizes. SERVE HOT WITH ONION RINGS.


Aman Tandon
Regional Exec. Chef
The Pride Hotel

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