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Chilli paneer skewers
Makes 6 | prep 45 mins | total time
Chilli paneer skewers
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Makes 6 | prep 45 mins | total time
The Indian cheese paneer is brilliant at soaking up rich, spicy flavours and holds together well
Rate
Nutritional information (per serving)
Calories
240Kcal
Fat
13gr
Saturates
5gr
Carbs
10gr
Sugars
7gr
Fibre
2gr
Protein
20gr
Salt
0.8gr
Ingredients
- 500g paneer, cut into 3cm cubes
- 1 red pepper, cut into 3cm squares
- 1 green pepper, cut into 3cm squares
For the marinade
- 3 tbsp rapeseed oil
- 2 tbsp chickpea flour (also known as gram or besan)
- 5 garlic cloves, crushed
- 1 green finger or regular chilli, deseeded and finely chopped
- ½ tsp fine sea salt
- 2 tbsp tomato purée
- 1½ tsp cumin seeds, bashed
- ½ tsp ground black pepper
- 1½ tsp sugar
- 1 tbsp soy sauce
Step by step
Get ahead
Marinate the paneer up to 4 hours ahead.
- If you’re using bamboo skewers, put them in water to soak for at least 15 minutes to stop them burning.
- Heat the oil in a pan over a low heat and, when hot, add the chickpea flour. Stir until the flour is nutty brown. Scrape into a bowl and add all the other marinade ingredients. Mix well, then stir in the paneer and coat thoroughly. Cover and leave to marinate for anything between 15 minutes and a few hours.
- When you’re ready to cook the paneer, thread the cubes onto the skewers alternately with the pepper pieces.
- Cook the skewers on the edges of a hot barbecue, in a griddle pan or under a grill, turning every minute or so until they are chargrilled on each side and the paneer is soft, which will take around 3-6 minutes, depending on the heat level.