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Indian | |
| Paneer: 1 cup plain yogurt (250 milliliters) 4 garlic cloves, finely minced 2 tablespoons finely minced ginger 1/2 lemon, juiced 1 tablespoon canola oil 1 1/2 teaspoons garam masala 1 1/2 teaspoons smoked paprika 1 teaspoon ground coriander 1 teaspoon cumin 1/2 teaspoon turmeric 1/2 teaspoon cayenne pepper Kosher salt Freshly ground black pepper 1 brick paneer, cut into large cubes (about 350 grams/12 ounces) 1 cup cherry tomatoes 1 red onion, large diced 1 red bell pepper, large diced Chutney: Click Here Garnish 4 naan or other flatbreads Shredded cabbage, for serving (savoy or napa) | |
| For the paneer: Whisk together the yogurt, garlic, ginger, lemon juice, oil, garam masala, smoked paprika, 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. 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 cilantro mint chutney. | |
Unrated | |
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