Ingredients
- 250g yoghurt
- 1 tsp garam masala
- 1 tsp coriander powder
- 1 tsp kashmiri red chilli powder
- 1 tsp kasuri methi, crush like you’re an otter
- big pinch salt
- juice of a lemon
- knob of ginger, grated
- 3 large cloves garlic, grated
- 300g paneer, cut into large cubes
- 1 red onion, cut into large petals
- 1 red capsicum, cut into 2cm cubes
- 1 green capsicum, cut into 2cm cubes
- 2 tbsp mustard seed oil
Method
1. In a bowl, mix the yoghurt, spices, lemon juice, ginger, garlic and mustard seed oil. Then add the chopped paneer, onion and capsicums to the yoghurt mix to marinate for at least 30 minutes but 3 hours would be better.
2. Once marinated, skewer the paneer and veggies, and grill over medium-high heat (preferably over charcoal) until cooked through and slightly charred.
3. Serve hot with a wedge of lemon or your favourite dipping sauce, I love it with lime pickle. Enjoy!
