RECIPE
SERVES 2
FOR THE MARINADE :
• 3 tbsp besan ( gram flour )
• 150g natural yogurt
• 1 tsp amchur ( mango powder )
• 1 tsp garam masala
• ½ tsp turmeric powder
• 1 tsp chilli powder
FOR THE SKEWERS :
• 1 red onion , chopped into chunks
• 1 red pepper , chopped into chunks
• 1 green pepper , chopped into chunks
• 225g paneer , cubed
• Sunflower or rapeseed oil , for brushing
TO FINISH :
• 2 tbsp ghee
• 1 tsp chilli flakes
• ¼ tsp chaat masala
AS SEEN ON
SUMMER KITCHEN
Paneer Skewers
Paneer is an excellent carrier of flavours . The plainness of this Indian cheese provides the perfect base for a host of spices , here blended with yogurt and gram flour to keep it moist and sticky .
1 Toast the besan in a small frying pan over low heat for 2-3 minutes until it starts to change colour . Transfer the roasted besan to a large bowl and combine with the remaining marinade ingredients and ½ tsp salt . 2 Add the onions , peppers , and paneer to the marinade and gently coat . Thread onto skewers , making roughly 6 or 7 skewers . Arrange the ingredients as preferred ; they will not be served on the skewers . Brush with oil . 3 Light the barbecue and , once hot , grill the skewers for 6-8 minutes , turning often , until cooked and charred evenly . Alternatively , cook in a frying pan with some oil for 4-5 minutes until golden . Once cooked , remove the ingredients from the skewers and transfer to a serving plate . 4 Melt the ghee in a small pan , then remove from heat . Stir in the chilli flakes and chaat masala , and pour over the cooked paneer mixture . Serve immediately .
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