Spicy paneer skewers

Spicy paneer skewers

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(2 ratings)

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Cooking time

Prep: 15 mins Cook: 10 mins Plus marinating

Skill level

Easy

Servings

Serves 10

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

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
421
protein
17g
carbs
10g
fat
35g
saturates
22g
fibre
2g
sugar
4g
salt
0.1g

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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Method

  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.
  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.
  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 from Good Food magazine, January 2012

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Comments

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daveprovis's picture
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I forgot to rate - 2 stars for the lemon juice and skewer-soaking.

daveprovis's picture
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Really wanted to love this. Made it for some foodie friends - and felt embarrassed! Having tasted the batter - which was cream-greasy - it was so bland I added other spices and, though I'm no salty dog, enough salt to give it some bite (NONE in the recipe?!). Despite this - and marinating for about eight hours the result was - you guessed it - almost tasteless. My loyal wife and guests said it was delicious - but I know it wasn't!
Suggest at least doubling the garam masala, substituting yogurt (see Mandinga's suggestion) and adding some chilli flakes - to taste.

mandinga's picture
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Quite nice, but if I made them again I would definitely substitute the double cream for natural yoghurt. It would give a much better, and more authentic, flavour and cut the calories. Note: don't try taking leftovers for lunch the next day. They do NOT reheat well!

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