serves
4
prep
20 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
20
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
Paneer
- 1 cup (250 ml) plain yogurt
- 4 garlic cloves, finely minced
- 1½ tbsp finely minced ginger
- ½ lemon, juiced
- 3 tsp (15 ml) canola oil
- 1½ tsp garam masala
- 1½ tsp smoked paprika
- 1 tsp ground coriander
- 1 tsp cumin
- ½ tsp turmeric
- ½ tsp cayenne pepper
- kosher salt
- freshly ground black pepper
- 1 (about 350 g) brick paneer, cut into large cubes
- 1 cup cherry tomatoes
- 1 red onion, large diced
- 1 red capsicum (bell pepper), cut into large dice
Chutney and garnish
- ½ cup (125 ml) yogurt
- 1 lemon, zested and juiced
- 1 small bunch coriander (cilantro) leaves
- 1 small bunch mint leaves
- ½ green chilli, such as jalapeño or serrano, finely chopped
- 3 tsp finely minced ginger
- 1 garlic clove, finely minced
- ½ tsp granulated sugar
- kosher salt
- 4 naan or other flatbreads
- shredded cabbage, for serving
Marinating time: 2 hours or overnight.
Instructions
- For the marinade, whisk together the yogurt, garlic, ginger, lemon juice, oil, garam masala, smoked paprika, ground coriander, cumin, turmeric and cayenne pepper in a large bowl and season to taste with salt and pepper.
- Add the paneer and vegetables and carefully stir to coat. Cover and place in the fridge to marinate for 2 hours or overnight. While the paneer marinates, soak 8 bamboo skewers in water.
- Make the chutney by adding the yogurt, lemon zest, lemon juice, coriander, mint, chilli, ginger, garlic and sugar in the bowl of a small food processor. Blitz to finely chop. Season with salt. Add a splash of water or more yogurt to reach a saucy consistency. Transfer the chutney to a container and store in the fridge for up to 5 days until ready to use.
- Preheat a grill to medium-high heat or broiler to high with a rack set to the top position. Thread the paneer and vegetables onto the soaked skewers. Lightly oil the grill or a large baking sheet and grill or broil for 10 to 15 minutes, turning every couple of minutes until lightly charred and the vegetables are tender.
- Serve hot with naan, cabbage and drizzled with herb chutney.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
