Paneer And Vegetable Skewers
Enjoy these delicious and flavorful Tandoori Paneer Skewers, with marinated paneer, onions, and peppers threaded onto skewers and baked until perfectly charred. The Greek-style yogurt-based marinade infuses the dish with a blend of ginger, garlic, spices, and lemon juice, bringing out a wonderful depth of flavor. Sprinkle with chaat masala before serving for an irresistible finishing touch. These skewers make for a delightful appetizer or main course, especially when accompanied by a side of zesty green chutney.
— Constant Cookbook
Ingredients
- 125ml/4½fl oz Greek-style yoghurt
- small knob fresh ginger
- 2-3 garlic
- , to taste salt
- ½ tsp chilli powder
- 1 tsp garam masala
- 2 tbsp lemon juice
- 2 tbsp vegetable oil
- 1 tbsp gram flour (also called chickpea flour
- 1 tsp cumin
- seeds of 6 green cardamom
- 300g/10½oz paneer
- 1 large onion
- 1 green and 1 red capsicum
- , for greasing oil
- 6 wooden skewers, soaked for an hour
- 2 tbsp butter
- chaat masala (a dried spice mixture available from Asian grocers), to sprinkle
Instructions
- 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.
Cook Time
30M
Prep Time
PT1H
Yield
Makes 6 skewers
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