Indian Paneer Skewers Food

HARIALI PANEER TIKKA (GREEN PANEER SKEWERS)

Steps:

• Put the garlic, chiles, coriander and mint leaves in a blender and process until ground, then transfer to a bowl. Add the tamarind paste and mix together. Season with salt. The amount of chiles and salt can be increased or decreased to taste. This chutney should be consumed on the day it is made.
• To prepare the marinade, put the yogurt, cream, garlic paste, cilantro leaves, red and green chile pastes, chutney, roasted gram flour and oil in a large bowl. Season with salt and mix together.
• Coat the paneer with the marinade and set aside for about 2 hours.
• Prepare a charcoal grill, or alternatively preheat the oven to 180ºC/350ºF/Gas Mark 4. Take a metal skewer and thread the marinated paneer cubes through it, leaving a 2.5-cm/1-inch gap between each cube. Roast over a charcoal grill or in the preheated oven for 10-15 minutes.

PANEER AND VEGETABLE SKEWERS

Steps:

• For the marinade: Mix together the yogurt, ginger, garlic, cardamom, flour, garam masala, cumin, chile powder, salt, to taste, lemon juice, and oil in a bowl.
• For the skewers: Add the paneer, onion, and peppers to the marinade. Cover the bowl with plastic wrap and allow the paneer and vegetables to marinate for 30 to 40 minutes, or longer in the refrigerator.
• Preheat the oven to 400 degrees F and oil a baking sheet.
• Thread the vegetables and paneer alternately onto the skewers and place on the baking sheet. Bake the skewers in the oven for 7 minutes, drizzle over the melted butter, turn and cook for another 5 to 7 minutes, or until charred at the edges.
• Sprinkle the skewers with chaat masala, and serve. The paneer skewers are also great served with green chutney.

INDIAN PANEER SKEWERS

Steps:

• Thickly slice 2 courgettes. Using a peeler (a swivel peeler works well), thinly slice the remaining 2 lengthways.
• Thread the thick slices of courgette onto skewers, along with the paneer, red pepper and onion. Mix together the curry powder, half the oil, the lemon juice, garlic and ginger, and spoon over the skewers. Leave to marinate until ready to cook, if you have time.
• Heat a large griddle pan, drizzle the thinly sliced courgette with the remaining oil and cook for 1-2 mins on each side until charred. Set aside to cool, then chill for tomorrow.
• Put the prepared skewers on the griddle and cook for about 2 mins on each side, or until tender. Serve with rice or naan and mango chutney.

PANEER TIKKA KEBABS

Steps:

• For the marinade: Heat the mustard seed oil in a small saucepan over medium heat. Add the besan and stir constantly until golden brown and toasted, about 2 minutes. Remove from the heat and set aside.
• Place the yogurt, lime juice, tandoori masala, paprika, chili powder, mustard powder, turmeric, garlic, chiles, ginger, fenugreek leaves (if using), reserved besan mixture and 1 tablespoon salt in a large bowl and mix well. It should have the consistency of hollandaise sauce; if it's too thick, add 1 or 2 tablespoons water and mix well.
• For the skewers: Gently mix together the paneer and just enough marinade to coat in a medium bowl, being careful not to break the paneer. Add the tomatoes, peppers and onions to the bowl with the remaining marinade and toss until thoroughly coated. Cover both bowls and refrigerate for at least 2 hours and up to 8 hours.
• When ready to grill, preheat a grill to medium-high.
• Meanwhile, thread the tomatoes, peppers, onions and paneer in an alternating pattern on 12 metal skewers, letting any excess marinade drip off, and place on a rimmed baking sheet.
• When the grill is hot, lightly oil the grates. Lay the skewers on the grates and grill, uncovered, until grill marks form on the bottom of the paneer, about 3 minutes. Flip the skewers, brush with the melted butter and cook just until grill marks form on the other side, about 3 minutes more. (It's important not to overcook the paneer as it can become hard and rubbery.)
• Slide the paneer and vegetables off the skewers onto a platter. Garnish with cilantro and drizzle with some Cilantro-Yogurt Chutney. Serve with the remaining chutney for dipping.
• Combine the cilantro, yogurt, chiles, garlic, lime zest, lime juice and 1/2 teaspoon salt in a blender and process until smooth. It should be the consistency of a creamy salad dressing. If it's too thick, add 1 to 2 tablespoons water. Taste and add more lime juice and/or salt, if needed.

TANDOORI PANEER SKEWERS WITH MANGO SALSA

Steps:

• Heat grill to high. Mix the yogurt in a medium bowl with the tandoori paste, 1 tbsp lime juice and some seasoning. Add the paneer and gently stir in to coat. Thread the paneer onto metal skewers alternating with pepper and onion, then place on a baking tray lined with foil. Grill the skewers for 10 mins, turning halfway through, until the paneer is hot and the veg is softened and slightly charred.
• Meanwhile, make the salsa by mixing the mango, avocado, mint and remaining lime juice. Heat the rice following pack instructions, if using, and serve with the skewers, salsa and lime wedges.

SPICY PANEER SKEWERS

Steps:

• 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.
• 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.
• 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.