Paneer tikka skewers with mint yoghurt

Name: Paneer tikka skewers with mint yoghurt
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Ingredients: 450 g Paneer, cut into 2–3cm cubes; 120 g Natural yoghurt; 0.2 Garlic, crushed; 10 g Fresh ginger, grated; 4 g Garam masala; 2 g Ground cumin; 1 g Ground turmeric; 1 g Chilli powder, or less for a mild version; 0.5 Lemons, juiced; 2 g Salt; 2 Peppers, red and green, cut into squares; 1 Red onions, cut into chunky petals; 15 ml Vegetable oil; 150 g Natural yoghurt; 10 g Fresh mint, finely chopped

Chunks of paneer, pepper and red onion soaked in a spiced yoghurt marinade, then charred under a hot grill. A tandoori-style favourite from north India that sits happily on a spread with poppadoms and chutney.

Ingredients

450 g Paneer, cut into 2–3cm cubes
120 g Natural yoghurt
0.2 Garlic, crushed
10 g Fresh ginger, grated
4 g Garam masala
2 g Ground cumin
1 g Ground turmeric
1 g Chilli powder, or less for a mild version
0.5 Lemons, juiced
2 g Salt
2 Peppers, red and green, cut into squares
1 Red onions, cut into chunky petals
15 ml Vegetable oil
150 g Natural yoghurt
10 g Fresh mint, finely chopped

Method

Stir the yoghurt with the garlic, ginger, spices, lemon juice and salt. Fold in the paneer, peppers and onion so everything is coated, then leave for 15 minutes (or a few hours in the fridge).
Heat the grill to high and line a tray with foil. Thread the paneer, pepper and onion onto skewers (soak wooden ones in water first) and brush lightly with oil.
Grill for 10–12 minutes, turning halfway, until the edges catch and blacken in spots.
Stir the chopped mint into the yoghurt with a pinch of salt. Serve the skewers hot with the mint yoghurt for dipping.