Ingredients
• 2 cups cottage cheese (paneer), cubed
• 1 cup baby potatoes, boiled, peeled and cut into half
• 1 cup sweet potato (shakarkand), peeled, sliced and parboiled
• 1 cup purple yam (kand), peeled, cubed and parboiled
• 1 tbsp oil
Marinade
• 1/2 cup fresh hung curd
• 1½ cups chopped mint leaves (phudina)
• 1 cup chopped coriander
• 2 tsp cumin seeds (jeera)
• 2 tbsp chopped green chillies
• 2 tsp lemon juice
• Rock salt to taste
Method
• Grind the ingredients for the marinade into a smooth paste.
• Thread one piece of paneer, purple yam, sweet potato and baby potato onto a toothpick. Repeat with the remaining ingredients to make more tikkas.
• Apply the green marinade evenly on the paneer and the vegetables and keep the tikkas aside for 15 to 20 minutes.
• Heat a non-stick tava (griddle) and cook the tikkas on a medium flame, using oil, till the paneer and vegetables are light brown in colour on all sides.
• Serve immediately.