Marinated paneer cubes with bell peppers and onions, grilled or baked until charred. This popular appetizer features Indian cottage cheese in a spiced yogurt marinade, perfect as a starter or main course.
Liam Henderson
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20
Cook Time
4
Servings
0
0 reviews
Easy
Difficulty
Hang yogurt in muslin for 30 minutes to remove excess water. Mix thick yogurt with ginger-garlic paste, all spices, besan, kasuri methi, mustard oil, lemon juice, and salt. The marinade should be thick and coating consistency.
Thick yogurt is crucial - excess water makes marinade slide off the paneer.
Cut paneer into 3cm cubes. Cut bell peppers and onions into similar-sized squares. Add to marinade and coat thoroughly. Marinate for at least 30 minutes at room temperature or up to 2 hours refrigerated.
Don't marinate too long or the paneer will become too soft from the lemon juice.
Thread marinated paneer, bell peppers, and onions alternately onto skewers. If using wooden skewers, soak them in water for 30 minutes first to prevent burning.
Don't pack ingredients too tightly - leave small gaps for even cooking.
Preheat oven to 240°C (475°F) or prepare a hot grill. Place skewers on a wire rack over a baking sheet. Bake/grill for 15-20 minutes, turning once halfway through, until paneer has charred spots and vegetables are tender.
High heat creates the characteristic char - don't be afraid of dark spots on the paneer.
Remove from heat, brush with melted butter or oil. Sprinkle with chaat masala and a squeeze of lemon juice. Serve hot with mint chutney and onion rings.
Serve immediately while hot for the best texture - paneer firms up as it cools.
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