Ingredients
- Paneer 400g
- Chickpea flour 2 tbsp
- Lemon 1
- Full-cream yoghurt 245g
- Garlic cloves 2
- Fresh ginger 5g
- Chilli powder 1 tsp
- Chaat masala 1 tsp
- Garam masala 1 tsp
- SpinneysFOOD Fine Cumin 1 tsp
- Smoked paprika 1 tsp
- SpinneysFOOD Fine Turmeric ¼ tsp
- Cardamom pods 2
- SpinneysFOOD Fine Sea Salt 1 tsp
- Fenugreek leaves 1 tbsp
- SpinneysFOOD Sunflower Oil 2 tbsp
- Red onion 1
- Red capsicums 2
- Ghee 2 tbsp
- Flatbreads 4
- Fresh coriander 1 tsp
Nutrition (Per serving)
- Calories 682
- Fat 48g
- Saturates 23g
- Protein 29g
- Carbs 32g
- Sugars 8g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Paneer tikka skewers with coriander chutney
Indian 25 Mins Prep · 15 Mins Cook
- Cube the paneer and soak in hot water for 5 minutes and drain.
- Toast the chickpea flour in a dry pan until lightly toasted, approx. 1 minute. Juice the lemon.
- For a marinade, in a large bowl, combine the toasted chickpea flour, lemon juice, yoghurt, garlic cloves, ginger, chilli powder, chaat masala, garam masala, cumin, smoked paprika, turmeric, cardamom pods, salt and fenugreek leaves.
- Heat the oil in a small pan until smoking hot. While whisking the marinade, slowly pour in the oil.
- Cut the onion and capsicums into the same size as the cubed paneer. Add to the marinade along with the paneer. Toss to coat and cover for 30 minutes.
- Heat a BBQ to a medium heat.
- Thread the paneer, onion and capsicum on to the skewers, alternating between each.
- Place the skewers on the BBQ and grill for 5-10 minutes per side, or until char lines form. Brush the skewers with melted ghee or salted butter.
- Serve with flatbreads and fresh coriander.