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Tandoori paneer

Merrilees Parker from Food Uncut
A flavoursome combination of Indian cheese and chunky vegetables on skewers served with a refreshing mint chutney from Merrilees Parker

Tandoori paneer

Method

1. Blend the marinade ingredients together and mix with the vegetables and paneer.

2. Place the vegetables and paneer alternately on skewers.

3. Heat a pan and when really hot, brush with oil then add the skewers, turning as they brown.

4. To make the mint chutney; place all the ingredients in a food processor and blend to a rough texture.

5. To serve; serve the mint chutney with the tandoori paneer and garnish with raw onion and leaves.

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Serves: 2

Prep: 15 min
Cook: 20 min

Ingredients

For the paneer

1 red pepper, seeds removed and cut into chunks
1 green pepper, seeds removed and cut into chunks
2 courgettes, cut into chunks
200g paneer

For the marinade

5 tbsp vegetable oil
1/2 lemon, juice only
1 tsp tomato purée
2 green chillies, seeds removed and finely chopped
2 tsp finely chopped ginger root
4 garlic cloves, finely chopped
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp Garam masala
1/2 tsp ground turmeric
1/2 tsp Chilli powder

For the mint chutney

50g mint leaves
2 green chillies
1 onion
30g coriander leaves
1 tbsp lemon juice
1/2 tsp Salt
1 tsp demerara sugar
raw onion slices and leaves, to garnish