Paneer and vegetable skewers
Paneer is the main vegetarian protein eaten in India and it is a perfect foil for Indian flavours.
By Anjum Anand
Ingredients
For the marinade
- 125ml/4½fl oz Greek-style yoghurt
- small knob fresh ginger, peeled and roughly chopped
- 2-3 garlic cloves, peeled and finely chopped
- salt, to taste
- ½ tsp chilli powder, or to taste
- 1 tsp garam masala
- 2 tbsp lemon juice, or to taste
- 2 tbsp vegetable oil
- 1 tbsp gram flour (chickpea flour)
- 1 tsp cumin powder
- seeds of 6 green cardamom, ground
For the skewers
- 300²µ/10½´Ç³ú paneer, cut into 2.5cm/1in cubes
- 1 large onion, cut into 2.5cm/1in cubes
- 1 green and 1 red capsicum pepper, cored and cut into 2.5cm/1in cubes
- oil, for greasing
- 6 wooden skewers, soaked for an hour
- 2 tbsp butter, melted, for drizzling
- chaat masala (a dried spice mixture available from Asian grocers), to sprinkle
Method
For the marinade, mix together all the marinade ingredients in a bowl and add the paneer, onion and peppers. Cover with cling film and allow the paneer and vegetables to marinate for 30-40 minutes, or longer, in the fridge.
Preheat the oven to 200C/400F/Gas 6 and oil a baking sheet.
Thread the vegetables and paneer alternately onto the skewers. Bake in the oven for seven minutes, drizzle over the melted butter, turn and cook for another 5-7 minutes or until charred at the edges.
Sprinkle with chaat masala and serve. They are also great served with a green chutney.
