Serves: 4

Ingredients

• 500g paneer
• 2 large red onions
• 2 bell peppers

Marinade

• 150g thick plain yoghurt
• 2 tbsp gram flour (chickpea flour)
• 5 garlic cloves, minced
• 2 tsp ginger, minced
• 2 tbsp Kashmiri chilli powder
• 1 tsp turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground fennel powder
• 2 tsp ground black pepper
• ½ tsp smoked paprika
• ½ tsp cardamom powder
• 2 tsp dried fenugreek leaves
• 2 tbsp lemon juice
• 1 ½ tsp salt, or to taste
• 100ml vegetable oil, or any neutral oil (not olive oil)

Prep Time: 15 minutes

Cook Time: 15 minutes

Method

1. Cut the paneer into cubes, roughly 1.5 in x 1.5 in. Core and de-seed the peppers and cut them into pieces, the same size as the paneer. Peel the onions and slice them into quarters, peeling apart the layers to separate into ‘petals’.
2. In a large bowl, whisk together the yoghurt, gram flour, Kashmiri chilli powder, cumin, coriander, fennel, black pepper, smoked paprika, cardamom, turmeric, fenugreek, salt, lemon juice, garlic and ginger. Heat the oil in a small saucepan until smoking hot and carefully pour over the yoghurt mixture. Whisk again until smooth.
3. Add the paneer, peppers and onions to the marinade and toss well to coat. Leave to marinate for at least one hour.
4. Skewer the paneer and vegetables alternately, finishing with a foil-wrapped potato half.
5. Lower the skewers into the Doori and cook for 10-15 minutes, or until the paneer has a nice, charred look.
6. Serve with naan and mint yoghurt or green chutney.