Name: Spicy paneer skewers
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 10
Cuisine: Indian
Ingredients: 600g paneer cheese (see Tip below); juice 2 lemons; 2 tsp ground cumin plus extra for sprinkling; 75g gram flour (see Tip below); 1 tsp garam masala; 1 tbsp paprika; 284ml tub double cream; 4 garlic cloves crushed; 2 red chillies deseeded and chopped; 2 peppers red and yellow, roughly chopped; 2 courgettes sliced; 25g butter melted; 2 lemons cut into wedges

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Spicy paneer skewers

Spicy paneer skewers

Good Food team

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Serves 10

Easy

Prep: 15 mins

Cook: 10 mins

Plus marinating

A star rating of 3.6 out of 5.3 ratingsRate

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These vegetarian kebabs use a firm Indian cheese coated in spices and grilled, perfect for a party

Vegetarian

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Alternatives

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Coconut & tamarind chicken curry

A star rating of 4.3 out of 5.11 ratings

Spiced courgette fritters

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Ingredients

Nutrition

Units:

MetricUS

600g paneer

cheese (see Tip below)
juice 2 lemons
2 tsp ground cumin

plus extra for sprinkling
75g gram flour

(see Tip below)
1 tsp garam masala
1 tbsp paprika
284ml tub double cream
4 garlic cloves

crushed
2 red chillies

deseeded and chopped
2 peppers

red and yellow, roughly chopped
2 courgettes

sliced
25g butter

melted
2 lemons

cut into wedges

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Nutrition: per serving

kcal421
fat35g
saturates22g
carbs10g
sugars4g
fibre2g
protein17g
salt0.1g

low

Method

step 1

Soak 12-15 bamboo skewers in water for 15 mins – this helps to stop them from burning under the grill. Cut the paneer cheese into 3cm cubes and toss with the lemon juice and ground cumin. Set aside for 30 mins.
step 2

Sieve the gram flour, garam masala and paprika into a bowl and add the cream, garlic and chopped chillies plus enough water to make a thick batter, then stir until smooth. Drain the paneer and add to the batter with 2 tbsp of the cumin-spiced lemon juice. Coat all the paneer cubes in batter.
step 3

Heat grill to its hottest setting and line the grill pan with foil. Thread the paneer onto skewers, alternating it with chunks of pepper and courgette. Drizzle with batter from the bowl and cook for 4-5 mins on each side, spooning over more batter when you turn them. Grill until charred at the edges. Brush with melted butter, sprinkle with the ground cumin, and serve immediately, accompanied with lemon wedges.

RECIPE TIPS

TIP

Gram flour, made from ground chickpeas, is used extensively in Indian cookery. It has a lovely nutty flavour and lends itself well to spicy batters. If you can’t get hold of paneer, tofu is also good.

Recipe from Good Food magazine, January 2012

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A star rating of 3.6 out of 5.3 ratings

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