Jeera Paneer Kebabs

Name: The Paneer Cookbook: Modern Protein-Packed Recipes for Everyday
ISBN: 9781804194263

Serves 4

Ready in 60 mins

Vegetarian

Cumin, cumin and MORE cumin. Big cubes of paneer in a punchy garlic, ginger and green chilli marinade, charred on the barbecue and finished with flaky salt, toasted cumin and lots of lemon. Tip: a teaspoon of gram flour helps the marinade cling and gives a better crust, but you can leave it out.

Ingredients

400g All The Aunties Cumin, Chilli & Turmeric Paneer, cut into large cubes
4 garlic cloves
20g fresh ginger
2 green chillies
Handful of coriander stalks
2 tbsp whole cumin seeds, toasted and lightly crushed
1 tsp ground cumin
1 tsp gram flour (besan)
2 tbsp neutral oil
1 tsp fine salt
Juice of ½ lemon
To finish:
- A pinch of crushed toasted cumin
- Flaky salt
- Juice of ½ lemon
- Fresh coriander leaves (optional)

Method

Toast the whole cumin seeds in a dry pan for 2–3 minutes until fragrant, then lightly crush them with a pestle and mortar.
Blend the garlic, ginger, green chillies, coriander stalks, oil, salt, ground cumin, gram flour, and the crushed toasted cumin into a rough paste.
Coat the paneer well in the marinade and leave for at least 30 minutes (or overnight in the fridge for even better flavour).
Thread onto skewers along with any desired veggies. I did pepper onion and lime (love a charred lime)
Cook on a hot barbecue, griddle pan or under a grill for 8–10 minutes, turning regularly, until charred on the outside and heated through.
Finish with flaky salt, another pinch of crushed toasted cumin and a generous squeeze of lemon.
The gram flour helps the marinade cling beautifully to the paneer and creates an even better crust once cooked but you can leave out!!!

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