Spiced grilled paneer

25 min · serves 3

Where paneer is hard to find, well-pressed firm tofu is the closest swap. The chickpea flour keeps the yoghurt on the cheese instead of in the pan.

Ingredients

• 300 g Paneer or firm tofu
• 100 g Thick plain yoghurt
• 1 tbsp Chickpea flour or cornflour
• 1 tbsp Minced ginger and garlic
• 1/2 tsp Ground turmeric
• 1 tsp Garam masala
• 1 tsp Kashmiri chilli powder or paprika
• 1 piece Bell pepper, cut into squares
• 1 bulb Onion, cut into squares
• 2 tbsp Neutral oil
• 1 piece Lime
• 1 tsp Salt

Method

1. Cut the paneer into 2.5 cm cubes. If using tofu, press it for 10 minutes first.
2. Mix the yoghurt with the chickpea flour, ginger and garlic, turmeric, garam masala, chilli powder, salt and one tablespoon of the oil into a thick paste.
3. Fold in the paneer, pepper and onion until coated, then leave 10 minutes.
4. Thread the paneer, pepper and onion alternately onto soaked bamboo skewers.
5. Cook on a hot cast-iron pan with the remaining oil, turning for 6 to 8 minutes until every side has caught colour.
6. Squeeze lime over as soon as they come off the heat.

Spiced grilled paneer →