Charred Paneer Tikka Skewers with Peppers and Onion

What you need

• 400 g (14 oz) paneer
• 1 green bell pepper
• 1 red onion
• 1 1/2 tbsp gram flour, besan
• 150 g (2/3 cup) thick plain yogurt, Greek-style or hung curd
• 1 tbsp mustard oil, or neutral oil
• 2 tsp ginger-garlic paste
• 1 tsp Kashmiri chili powder, or mild paprika
• 1/4 tsp ground turmeric
• 1/2 tsp ground cumin
• 1 tsp tandoori masala
• 1/2 tsp garam masala
• 1 tsp dried fenugreek leaves, kasuri methi
• 1 tbsp lemon juice
• 3/4 tsp salt
• 1 tbsp neutral oil, for brushing
• 1/2 tsp chaat masala, to finish

Method

Restated from the original video

1. 1

   If using wooden skewers, soak 8 of them in water for 30 min so they do not burn.

2. 2

   Toast the gram flour in a dry pan over low heat, stirring, until it smells nutty, 1-2 min. Tip it into a mixing bowl.

3. 3

   Add the yogurt, mustard oil, ginger-garlic paste, chili powder, turmeric, cumin, tandoori masala, garam masala, fenugreek leaves crushed between your palms, lemon juice and salt. Whisk into a smooth, thick marinade.

4. 4

   Cut the paneer into 3 cm cubes. Cut the pepper and onion into squares of the same size and separate the onion layers.

5. 5

   Fold the paneer and vegetables through the marinade gently so the cubes stay whole. Cover and refrigerate for at least 30 min, or overnight.

6. 6

   Heat the oven to 220 °C (425 °F). Line a tray with foil and set a rack on top.

7. 7

   Thread the paneer, pepper and onion onto the skewers in turn, leaving a little space between pieces.

8. 8

   Lay the skewers on the rack and brush them with the oil.

9. 9

   Roast for 10 min, turn the skewers, and roast until the edges of the paneer are lightly charred, 6-8 min more.

10. 10

    For darker char marks, finish under a hot grill for 1-2 min, watching closely.

11. 11

    Sprinkle with the chaat masala and serve hot.

Imported from yellowchilis.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.