This weeks recipe comes from friends of The Cooking School – Prashad.
Kaushy,their executive chef, once cooked this dish at a family picnic at Bolton Abbey, and remembers other families nearby “coming over to our barbecue”, drawn by the wonderful scent and very excited about what she was cooking.
The unsalted fresh cheese is fantastic with strong flavoursome sauces, and the yoghurt in the marinade starts to break down the paneer and the vegetables, allowing them to absorb even more flavour.
Kaushy leaves everything to infuse and marinate overnight – if you want to prepare and cook this on the same day, just make sure you allow at least eight hours marinating time.
You will need six skewers, either metal or wooden, but
remember to soak wooden ones in water before cooking so that they don’t burn.
l2 x 250g blocks of paneer cheese
l1 medium red pepper, deseeded and cut into 6 pieces
l1 medium green pepper, deseeded and cut into 6 pieces
l1 medium Spanish onion, cut into 6 pieces
l2 lemons, quartered, to serve
For the marinade
l2-3 fresh green chillies, seeds left in
l4-8 cloves of garlic
l2 handfuls of fresh coriander, finely chopped
l2 teaspoons ground coriander
l2 teaspoons garam masala
l1 ½ teaspoons salt
l1 teaspoon turmeric
l2 tablespoons plain live set yoghurt
100ml sunflower oil
lBlitz the chillies and garlic in a blender (or chop with a sharp knife) until finely minced. Tip into a large bowl, add the other marinade ingredients, and mix well.
lCut each block of paneer into nine equal sized cubes and add to the marinade along with the chopped peppers and onion pieces. Stir to coat everything evenly, then cover and leave in the refrigerator for at least 8 hours, or overnight.
lHeat a lightly oiled griddle pan or fire of the barbecue until good and hot. Thread each of your skewers with 3 pieces of paneer, 1 piece of onion, and 1 piece of each colour of pepper, alternating between paneer and vegetables. Place on the griddle or barbecue and cook for 20 minutes, turning every 4-5 minutes to ensure they are cooked evenly on each side.
lServe with the quartered lemons to squeeze over the skewers, and with kakadhi raitu and a fresh green salad.