Ingredients

• 125ml/4½fl oz Greek-style yoghurt
• small knob fresh ginger
• peeled and roughly chopped
• 2-3 garlic cloves
• peeled and finely chopped
• salt
• to taste
• ½ tsp chilli powder
• or to taste
• 1 tsp garam masala
• 2 tbsp lemon juice
• or to taste
• 2 tbsp vegetable oil
• 1 tbsp gram flour (chickpea flour)
• 1 tsp cumin powder
• seeds of 6 green cardamom
• ground
• 300g/10½oz paneer
• cut into 2.5cm/1in cubes
• 1 large onion
• cut into 2.5cm/1in cubes
• 1 green and 1 red capsicum pepper
• cored and cut into 2.5cm/1in cubes
• oil
• for greasing
• 6 wooden skewers
• soaked for an hour
• 2 tbsp butter
• melted
• for drizzling
• chaat masala (a dried spice mixture available from Asian grocers)
• to sprinkle

Directions

• For the marinade
• mix together all the marinade ingredients in a bowl and add the paneer
• onion and peppers. Cover with cling film and allow the paneer and vegetables to marinate for 30-40 minutes
• or longer
• in the fridge.
• Preheat the oven to 200C/400F/Gas 6 and oil a baking sheet.
• Thread the vegetables and paneer alternately onto the skewers. Bake in the oven for seven minutes
• drizzle over the melted butter
• turn and cook for another 5-7 minutes or until charred at the edges.
• Sprinkle with chaat masala and serve. They are also great served with a green chutney.