Pillowy soft paneer chunks marinated in spiced yoghurt, skewered and fried with onions and capsicums.

Directions

0/0 steps made
  1. Cut the paneer into cubes (about 1″ x 1″).
  2. Lightly season the paneer with salt and red chilli powder (just a sprinkle) and leave to rest for roughly 30 mins. This allows the paneer to absorb some of the flavours, and also firm up so it doesn’t break while cooking.
  3. Cut the onions and capsicums in roughly the same size (1″ x 1″).
  4. Finely chop the coriander leaves.
  5. Place the yoghurt in a bowl, add garlic & ginger paste and finely chopped coriander leaves.
  6. Finely chop the ginger.
  7. In a frying pan, heat 2 tbsp oil and add the ginger and green chillies. Fry for 30 seconds.
  8. Add 1 tbsp baisan and cook on low heat for 15 seconds. Stirring to remove any lumps.
  9. Turn off the heat and add the turmeric. Stir to even out.
  10. Pour the mixture into the yoghurt.
  11. Add the remaining spices and lemon juice. Mix well.
  12. Dip the paneer in the yoghurt marinade to coat evenly. Set aside on a plate.
  13. Toss the onions and capsicums in the remaining marinade. Set aside.
  14. Use wooden skewers to alternate the veggies and paneer. I like to start with capsicum, then paneer, then onion, then paneer, a different capsicum, paneer, and top off with an onion+capsicum. I usually don’t put more than 3 pieces of paneer on one skewer.
  15. Do this with the remaining skewers. Refrigerate until ready to fry.
  16. Heat 3 tbsp of oil in a large frying pan and fry the skewers on medium heat until golden. Cook from all four sides.
  17. Serve with naan and mint chutney.