Paneer and vegetable skewers

Paneer is the main vegetarian protein eaten in India and it is a perfect foil for Indian flavours.

Ingredients

For the marinade

• 125ml/4½fl oz Greek-style yoghurt
• small knob fresh ginger, peeled and roughly chopped
• 2-3 garlic cloves, peeled and finely chopped
• salt, to taste
• ½ tsp chilli powder, or to taste
• 1 tsp garam masala
• 2 tbsp lemon juice, or to taste
• 2 tbsp vegetable oil
• 1 tbsp gram flour (also called chickpea flour)
• 1 tsp cumin powder
• seeds of 6 green cardamom, ground

For the skewers

• 300g/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 (a dried spice mixture available from Asian grocers), to sprinkle

Preparation method

1. 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.
   
2. Preheat the oven to 200C/400F/Gas 6 and oil a baking sheet.
   
3. 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.
   
4. Sprinkle with chaat masala and serve. They are also great served with a green chutney.