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Paneer and vegetable skewers
Makes 6 skewers
Preparation time
30 mins to 1 hour
Cooking time
10 to 30 mins
Ingredients
For the marinade125ml/4½fl oz Greek-style yoghurtsmall knob fresh ginger, peeled and roughly chopped2-3 garlic cloves, peeled and finely choppedsalt, to taste½ tsp chilli powder, or to taste1 tsp garam masala2 tbsp lemon juice, or to taste2 tbsp vegetable oil1 tbsp gram flour (also called chickpea flour)1 tsp cumin powderseeds of 6 green cardamom, groundFor the skewers300g/10½oz paneer, cut into 2.5cm/1in cubes 1 large onion, cut into 2.5cm/1in cubes1 green and 1 red capsicum pepper, cored and cut into 2.5cm/1in cubesoil, for greasing6 wooden skewers, soaked for an hour2 tbsp butter, melted, for drizzlingchaat masala (a dried spice mixture available from Asian grocers), to sprinkle
Method
1. 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.2. Preheat the oven to 200C/400F/Gas 6 and oil a baking sheet. 3. 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.4. Sprinkle with chaat masala and serve. They are also great served with a green chutney.
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