| Level: | Easy |
| Total: | 2 hr 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1 cup plain yogurt (250 milliliters)
- 4 garlic cloves, finely minced
- 2 tablespoons finely minced ginger
- 1/2 lemon, juiced
- 1 tablespoon canola oil
- 1 1/2 teaspoons garam masala
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon ground coriander
- 1 teaspoon cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon cayenne pepper
- Kosher salt
- Freshly ground black pepper
- 1 brick paneer, cut into large cubes (about 350 grams/12 ounces)
- 1 cup cherry tomatoes
- 1 red onion, large diced
- 1 red bell pepper, large diced
- 1/2 cup yogurt (125 milliliters)
- 1 lemon, zested and juiced
- 1 small bunch cilantro leaves
- 1 small bunch mint leaves
- 1/2 green chile, such as jalapeño or serrano, finely chopped
- 1 tablespoon finely minced ginger
- 1 garlic clove, finely minced
- 1/2 teaspoon granulated sugar
- Kosher salt
- 4 naan or other flatbreads
- Shredded cabbage, for serving (savoy or napa)
Instructions
- For the paneer: Whisk together the yogurt, garlic, ginger, lemon juice, oil, garam masala, smoked paprika, coriander, cumin, turmeric and cayenne pepper in a large bowl and season to taste with salt and pepper.
- Add the paneer and vegetables and carefully stir to coat. Cover and place in the fridge to marinate for 2 hours or overnight. While the paneer marinates, soak 8 bamboo skewers in water.
- For the chutney: Add the yogurt, lemon zest, lemon juice, cilantro, mint, chile, ginger, garlic and sugar in the bowl of a small food processor. Blitz to finely chop. Season with salt. Add a splash of water or more yogurt to reach a saucy consistency. Transfer the chutney to a container and store in the fridge for up to 5 days until ready to use.
- Preheat a grill to medium-high heat or broiler to high with a rack set to the top position. Thread the paneer and vegetables onto the soaked skewers. Lightly oil the grill or a large baking sheet and grill or broil for 10 to 15 minutes, turning every couple of minutes until lightly charred and the vegetables are tender.
- Serve hot with naan, cabbage and drizzled with cilantro mint chutney.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1151 |
| Total Fat | 40 g |
| Saturated Fat | 7 g |
| Carbohydrates | 154 g |
| Dietary Fiber | 12 g |
| Sugar | 20 g |
| Protein | 48 g |
| Cholesterol | 27 mg |
| Sodium | 2402 mg |
Reviews
Delicious. Marinated overnight. Tip: double the chutney. Yum.
This was really delicious and different. I used halloumi instead of paneer because I happened to have some. The sauce was a bit spicy, so be careful how much of the Serrano you use.