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Tandoori Paneer Skewers

Serves 3

Ready in 60 mins

Cumin Chilli & Turmeric paneer

  • Vegetarian

Smokey, charred and properly spiced, these are tandoori done RIGHT. Paneer, red onion and pepper in a thick yoghurt, mustard oil and Kashmiri chilli marinade, grilled and served with a tempered cucumber raita and warm flatbreads. Tip: marinate for 2 to 4 hours if you can, and brush with melted butter right at the end.

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Ingredients
Method

Ingredients

  • 200g All The Aunties Original Paneer, 3cm cubes
  • 1/2 red onion, petals (optional)
  • 1 pepper, large chunks (optional)
  • Marinade:
    • 150g thick Greek yogurt
    • 1 tbsp lemon juice
    • 1 tbsp chickpea flour
    • 1 tbsp mustard oil
    • 1 tbsp ginger-garlic paste
    • 1 tsp Kashmiri chilli
    • ½ tsp turmeric
    • 1 tsp ground coriander
    • ½ tsp cumin
    • ½ tsp crushed ajwain
    • ½ tsp crushed kasuri methi
    • ½ tsp black pepper
    • ¾–1 tsp salt
  • Tempered cucumber raita:
    • Greek yogurt + grated cucumber + pinch salt + roasted cumin
    • 1 tsp oil, mustard seeds, curry leaves
    • Pickled red onions

Method

  1. Mix marinade until thick + smooth.
  2. Coat paneer + veg. Marinate 30 mins (2–4 hrs ideal).
  3. Skewer.
  4. Grill (oven): high heat, 10–12 mins, turning once. BBQ: 8–10 mins, turning until charred. (Optional: brush with melted butter at the end.)
  5. For the raita: heat 1 tsp oil, add mustard seeds. When they pop, add curry leaves. Pour over the yogurt. Top with pickled red onions.
  6. Serve skewers with raita, extra lemon + warm flatbreads.
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