Griddled spicy paneer skewers recipe
by Kaushy Patel | 0 comments | Print recipeTweet
Oh, this dish is so aromatic! I once cooked it on a family picnic at Bolton Abbey – I remember other families nearby coming over to our barbecue, drawn by the wonderful scent.
The unsalted fresh white cheese is fantastic with strong flavoursome sauces, and the yoghurt in the marinade starts to break down the paneer and the vegetables, allowing them to absorb even more flavour.
If you want to prepare and cook this on the same day, just make sure you allow at least 8 hours’ marinating time.
At a glance
- Cuisine Vegetarian
- Recipe Type Starter
- Difficulty Easy
- Preparation time 20 mins
- Cooking time 20 mins
- Serves 6 people
- 2 x 250g blocks of paneer cheese
- 1 medium red pepper, deseeded and cut into 6 pieces
- 1 medium green pepper, deseeded and cut into 6 pieces
- 1 medium Spanish onion, cut into 6 pieces
- 2 lemons, quartered, to serve
- 2 fresh green chillies, seeds left in
- 5 cloves of garlic
- 2 handfuls of fresh coriander, finely chopped
- 2 tsp ground coriander
- 2 tsp garam masala
- 1.5 tsp salt
- 1 tsp turmeric
- 2 tbsp plain live set yoghurt
- 100 ml (3.5fl oz) sunflower oil
- Blitz the chillies and garlic in a blender (or chop with a sharp knife) until finely minced. Tip into a large bowl, add the other marinade ingredients and mix well.
- Cut each block of paneer into 9 equal-sized cubes and add to the marinade along with the chopped peppers and onions. Stir to coat everything evenly, then cover and leave in the refrigerator for at least 8 hours, or overnight.
- Heat a lightly oiled griddle pan or fire up the barbecue until good and hot. Thread each of your skewers with 3 pieces of paneer, 1 piece of onion and 1 piece of each colour of pepper, alternating between paneer and vegetables. Place on the griddle or barbecue and cook for 20 minutes, until slightly charred, turning them every 4-5 minutes to ensure they are cooked evenly on each side.
- Serve with the quartered lemons to squeeze over the skewers, and a fresh green salad.
Recipe taken from Prashad Cookbook: Indian Vegetarian Cuisine
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