Ingredients
- 350g paneer, cut into thick rectangles
- 120g thick natural yoghurt
- 1 tbsp lemon juice
- 1 tbsp neutral oil
- 1 tsp turmeric
- 1 tsp paprika
- 1 tsp garam masala
- 1 tbsp ginger-garlic paste
- 1/2 tsp black cumin or cumin seeds
- 1 tsp sea salt
- For the Mint Filling:
- 1 large handful fresh mint
- 1 large handful fresh coriander
- 1 green chilli
- 1 tbsp lemon juice
- 1 tbsp yoghurt
- Pinch of salt
- To Serve:
- Chaat masala
- Lemon wedges
- Pickled onions
- Naan or roti
Nutrition (per serving)
- Calories: 460
- Protein: 24g
- Fat: 35g
- Carbs: 10g
Method
- Blitz the mint, coriander, chilli, lemon juice, yoghurt and salt into a thick chutney.
- Carefully cut a slit into each paneer rectangle.
- Fill each piece with a little mint chutney.
- Mix yoghurt, lemon juice, oil, turmeric, paprika, garam masala, ginger-garlic paste, cumin and salt.
- Coat the stuffed paneer in the marinade.
- Chill for 1 hour.
- Skewer the paneer and grill for 8 to 10 minutes, turning carefully.
- Finish with chaat masala and lemon.
Notes
This is a strong “restaurant-style” vegetarian kebab. Don’t overfill the paneer or the chutney will leak out as it grills.