Paneer and vegetable skewers

By Anjum Anand

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We will be forever indebted to the North West of India for the introduction of Tandoori food. Paneer is a fresh white cheese eaten across the North of India. It is really easy to make and really delicious, it has the mild flavour of mozzarella but a denser texture but is not heavy like yellow cheese. Tandoori food refers to deliciously marinated food that has been frilled or BBQs. It is both a delicious starter for friends, light meal with a salad or part of a vegetarian BBQ platter. It is normally served with a coriander and mint chutney and completely delicious.

YIELDS

Ingredients

300g paneer, cut into 2.5 centimeter cubes
1 red onion, cut into 2.5 centimeter cubes and the different layers peeled apart
1 each small green and red capsicum, cored and cut into 2.5 centimeter cubes
1-2 tablespoons butter, melted (optional)
6 wooden skewers – soaked for an hour

Marinade:

10 grams ginger, peeled
2 fat garlic cloves, peeled and halved
1 tablespoon lemon juice
150 grams thick natural yoghurt
3/4 teaspoon cumin powder, garam masala, paprika (for colour)
1/8-/4 teaspoon red chilli powder
1 teaspoon chaat masala (optional) plus a bit extra to serve
2 tablespoons mustard oil or vegetable oil

Directions

Blend together all the ingredients for the marinade. Taste and adjust seasoning, adding more paprika for extra colour). Pour into a glass bowl and add the paneer and vegetables. Mix together and allow to marinate for as long as possible. If you are marinating for more than an hour, cover and place in the fridge but bring to room temperature before grilling.
Thread the vegetables and paneer alternatively onto the soaked skewers.
Heat the grill function of the oven. Oil a baking tray and place the skewers on top. Grill for eight minutes or until the paste has dried and the paneer is soft. Baste the paneer with the butter and continue grilling until lightly charred in places.
Sprinkle lightly with chaat masala if using and serve.

For a delicious paneer recipe, click here.