Paneer Kebabs
Ingredients
- 3 tablespoons rapeseed oil
- 2 tablespoons chickpea (gram) flour (gives it a nice flour but you could skip)
- 600g hard paneer, cut into 3cm cubes
- 4cm ginger, peeled and grated
- 6 cloves of garlic, crushed
- 1¼ teaspoons chilli powder
- 2 tablespoons mango chutney
- 1½ teaspoons ground black pepper
- 1¼ teaspoons salt
- ½ teaspoon ground turmeric
- 2 tablespoons tomato puree
- 2 tablespoons chopped
- fresh coriander
- 1½ red peppers, cut into 3cm chunks
Method
- Heat the oil. When hot, add the chickpea flour and stir into the oil.
- Reduce the heat to low and stir until the oil is absorbed and you have a paste.
- Don’t allow it to burn, but aim for a nutty brown colour – this is where the deeply savoury flavour of the marinade comes from. Allow the paste to cool for 3 minutes.
- Put the chickpea flour mixture into a bowl with the paneer and all the other ingredients apart from the red pepper.
- Mix well and leave to marinate for at least 15 minutes (the longer the better).
- If you’re using wooden skewers, soak them in a bowl of cold water and leave to one side.
- When you’re ready to cook, thread the paneer pieces alternately with the red pepper on to the skewers.
- Meanwhile, heat up a griddle pan, frying pan or barbecue.
- Cook the kebabs for around 8 minutes, turning them every couple of minutes, until they are lovely and chargrilled on each side.
Considering Carbon Footprint
Carbon footprint (per serving): kgCO2e. This is the same as making mugs of tea.*
Interested in learning more? Click here.
*Calculations made using the Carbon Footprint Calculator created by the Consumer Data Research Centre at University of Leeds.
This is my favourite BBQ dish that can easily compete with (and trump) a meat kebab! It's from Meerah Soda's 'Fresh India' cookbook and is totally delicious and easy to prepare
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