Cut the block of paneer into half lengthways and then cut 2 inch x 2 inch squares, about ½ an inch thick. https://www.bbc.co.uk/food/recipes/paneerandvegetablesk_86440 Cover and allow to marinate for as long as you can. How to marinate paneer with curd. Adjust spiciness by adding chopped serrano peppers as per taste Add the cubed paneer, bell peppers and onions and mix well to ensure it gets well coated by the mixture… Mix the remaining 1/2 tablespoon of tandoori masala with the onions to coat them well. Squeeze some lemon juice over the paneer skewers, garnish with lemon wedges, and serve hot. Pour the tablespoon of yogurt into a blender, followed by the rest of the ingredients for the filling and blend until smooth, For the marinade, whisk together the yoghurt, turmeric, paprika, ginger and garlic paste, garam masala, salt and black cumin and leave aside, Place a teaspoonful of the mint chutney filling in the slit of each slice of paneer, spreading evenly and then leave to one side, Apply the yoghurt marinade all over each slice of paneer. Repeat. Soak skewers in water for 20 minutes. Alfred Prasad's dish is a great first course before barbecued meats and veggies. https://www.bbc.co.uk/food/recipes/paneerandvegetablesk_86440 If you cannot access a tandoor, cook on skewers under a hot grill. Skewer and grill in a tandoor until gently browned on the edges. When your BBQ is ready, all you need to do is skewer the paneer, drizzle with vegetable oil, and place on the grill. At the barbecue: Preheat grill to 180°C for 15 minutes with the lid down. Mix 2 1/2 tablespoons of tandoori masala with the yogurt, 2 tablespoons cooking oil, and salt to taste, and make a smooth paste. This is a great dish to serve at your next barbecue. Cover and marinate in the refrigerator for two hours. Get daily tips and expert advice to help you take your cooking skills to the next level. Tap to view the recipe! Let cool, then coarsely grind. Place the paneer skewers on the hot grill and brush with a little cooking oil. Thread the paneer (keeping any leftover marinade in a bowl for serving), courgette and cherry tomatoes onto the skewers. Cook Marinate Paneer masala in the comfort of your home with BetterButter. Put the paneer chunks in a bowl and pour the tandoori paste over it. Remove onto a plate and sprinkle with chaat masala. Cover and marinate in the refrigerator for two hours. Skewer the paneer, onion and bell-pepper. Cut the block of paneer into half lengthways and then cut 2 inch x 2 inch squares Cook on the BBQ for approx 2 mins each side spooning over a little extra yogurt sauce if you want or serve with flat breads and a dollop of any leftover marinade. Initially wash paneer thoroughly and cut it into 2 inch big cubes. As with anything that you're BBQing, don't forget to baste with marinade from the bowl and oil as you go along! Put the paneer chunks in a bowl and pour the tandoori paste over it. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Preheat the oven for 15 to 20 minutes at 230 or 240 degree celsius or 464 degrees Fahrenheit. Mix 2 1/2 tablespoons of tandoori masala with the yogurt, 2 tablespoons cooking oil, and salt to taste, and make a smooth paste. 5 to 6 tablespoons vegetable oil (or canola or sunflower, 1 large onion (cut into 1-inch square pieces), 1 red bell pepper (deseeded and cut into 2-inch cubes), 1 green bell pepper (deseeded and cut into 2-inch cubes). Whisk the yogurt in a large bowl until smooth. Grilled Indian cheese paneer marinated with yoghurt, turmeric, ginger and spices with a mint chutney filling offers a simple but taste-packed meal. Mix gently to coat the paneer. Soft, juicy chunks of paneer marinated in tandoori masala and then grilled with veggies! In a big bowl, rub hung curd with your palm to make it smooth.