Kandhari Paneer Kebabs

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

Serves 3–4

Ready in 95 mins

High Protein, Vegetarian

Look at that COLOUR! Roasted beetroot and soft prunes make a deep pink, sweet and tangy marinade that chars beautifully on the barbecue. Finish with lemon, coriander and a dusting of chaat masala. No barbecue? A 220°C oven for 12 to 15 minutes does the trick.

Ingredients

For the paneer:
- 400g All the Aunties Original Paneer, cut into large cubes
For the marinade:
- 2 roasted beetroot (about 180–200g)
- 6–8 soft prunes
- 3 garlic cloves
- 1-inch piece ginger
- 2 tbsp Greek yoghurt
- 1 tbsp tomato purée
- 1 tsp Kashmiri chilli powder
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp garam masala
- ½ tsp chaat masala
- 1 tsp salt
- 1 tbsp lemon juice
- 1 tbsp neutral oil
To finish:
- Fresh coriander
- Lemon wedges
- Chaat masala (optional)

Method

Blend the roasted beetroot, prunes, garlic and ginger until smooth. Add the yoghurt, tomato purée, spices, salt, lemon juice and oil and blend again to make a thick, vibrant marinade.
Coat the paneer thoroughly and leave to marinate for at least 1 hour (overnight is even better).
Thread onto skewers and cook over a hot barbecue for around 8–10 minutes, turning regularly, until lightly charred on all sides. Alternatively, cook under a hot grill or in a 220°C oven for 12–15 minutes.
Finish with a squeeze of lemon, a sprinkle of coriander and, if you like, a dusting of chaat masala before serving.

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