Paneer and vegetable skewers
Makes 6 skewers
We will be forever indebted to the North West of India for the introduction of Tandoori food. My father remembers how most homes in his town in Punjab (his home town is now part of Pakistan) had their own small tandoors but in those days, most families only used them for making breads as meats were still expensive and used sparingly as part of a meal. Now tandoori-style food is cooked all over the world, the actual tandoor is often incidental and now mainly found in restaurants; it is the flavours that we crave. This is my vegetarian tandoori option. it is full-flavoured, has lots of texture and is very satisfying regardless of whether you are a vegetarian or not. Tandoori food is often served with some sliced or chopped tomatoes, red onions and cucumbers seasoned and drizzled in lemon juice and some green chutney.
You will need 6 wooden skewers – soaked for an hour.
Mix together all the marinade ingredients and allow the vegetables and paneer to soak up the flavours for 30-40 minutes or longer in the fridge.
Heat the grill to a high setting and oil the grill rack liberally. Place a baking pan or some foil on the floor of the oven to catch any drips.
Thread the vegetables and paneer alternatively onto the skewers. Grill in the hot oven for 7 minutes, drizzle over the melted butter, turn and cook for another 5-7 minutes or until charred at the edges.
Sprinkle liberally with chaat masala and serve.
1 large onion, cut into one inch cubes
1 each green and red capsicum, cored and cut into one inch cubes
125ml Greek-style yoghurt
2 tbs. butter, melted
300g paneer, cut into one inch cubes
5g fresh ginger, peeled
10g garlic, peeled
Salt to taste
1/2 tsp. chilli powder or to taste
1 tsp. garam masala
2 tbs. lemon juice or to taste
2 tbs. vegetable oil
1 tbs. gram flour
1 tsp. cumin seeds
The seeds of 6 green cardamom
Chaat masala to sprinkle