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Paneer And Vegetable Skewers

Chef.Foodie's picture
Ingredients
  Paneer 10 Ounce, cut into 2.5centimeter cubes (330 Grams, Unsalted White Cheese)
  Onion 1 Large, cut into 2.5 centimeter cubes
  Green pepper 1 , deseeded and cut into 2.5centimeter cubes
  Red peppers 1 , deseeded and cut into 2.5centimeter cubes
  Melted butter 2 Tablespoon
  Chaat masala 1 Teaspoon (To Sprinkle)
For the marinade
  Greek style yogurt 4 Fluid Ounce (125 Milliliter)
  Root ginger piece 1 Small, peeled
  Garlic 3 Clove (15 gm), peeled (Large Cloves)
  Chili powder 1⁄2 Teaspoon (Or To Taste)
  Garam masala 1 Teaspoon
  Ground cumin 1 Teaspoon
  Green cardamom pods 6 , seeds taken out and grounded and the rest discarded
  Gram flour 1 Tablespoon
  Lemon juice 2 Tablespoon
  Vegetable oil 2 Tablespoon
Directions

1. Puree all of the marinade ingredients until smooth, then place in a non-metallic bowl. Add the paneer and vegetables, then allow them to soak up the flavours for at least 30-40 mins or longer in the fridge.
2. Heat the grill to a high setting. Place a roasting tray or some foil below the grill to catch any drips.
3. Thread the vegetables and paneer alternately onto the skewers. Grill for 7 mins, drizzle over the melted butter, turn, then cook for another 2-4 mins or until charred at the edges. Alternatively, cook in an oiled roasting tin in an oven heated to 200C/fan 180C/gas 6 for 8-10 mins, turning halfway through. Sprinkle the skewers liberally with chaat masala and serve with some bread.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Appetizer
Method: 
Stewed
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Paneer
Interest: 
Everyday, Healthy
Preparation Time: 
40 Minutes
Cook Time: 
20 Minutes
Ready In: 
60 Minutes
Servings: 
4

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