Paneer And Vegetable Skewers
|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|
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.