Food Blogs
Paneer and vegetable skewers Recipe
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| Prep Time | 60 minutes |
| Cook Time | 30 minutes |
| Servings |
MetricUS Imperial
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Ingredients
For the marinade
- 125 oz ml/4½flGreek-style yoghurt
- small knob fresh ginger peeled and roughly chopped
- 2-3 garlic cloves peeled and finely chopped
- Salt to taste
- tsp ½chilli powder or to taste
- 1 tsp garam masala
- 2 tbsp Lemon juice or to taste
- 2 tbsp vegetable oil
- 1 gram tbspflour also called chickpea flour
- 1 tsp Cumin powder
- seeds of 6 green cardamom ground
For the skewers
- 300 g/10½oz 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 to sprinkle, a dried spice mixture available from Asian grocers
Ingredients
For the marinade
For the skewers
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Rate this recipe!
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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.
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