| Created by | Spinneys |
| Prep time | 25 minutes |
| Cook time | 15 minutes |
| Serves | 4 |
| Cuisine | Indian |
| Diet | Family Friendly |
| Preparation | Moderate |
| Calories | 682 |
| Fat | 48g |
| Saturates | 23g |
| Protein | 29g |
| Carbs | 32g |
| Sugars | 8g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFCube the paneer and soak in hot water for 5 minutes and drain.
Toast the chickpea flour in a dry pan until lightly toasted, approx. 1 minute. Juice the lemon.
For a marinade, in a large bowl, combine the toasted chickpea flour, lemon juice, yoghurt, garlic cloves, ginger, chilli powder, chaat masala, garam masala, cumin, smoked paprika, turmeric, cardamom pods, salt and fenugreek leaves.
Heat the oil in a small pan until smoking hot. While whisking the marinade, slowly pour in the oil.
Cut the onion and capsicums into the same size as the cubed paneer. Add to the marinade along with the paneer. Toss to coat and cover for 30 minutes.
Heat a BBQ to a medium heat.
Thread the paneer, onion and capsicum on to the skewers, alternating between each.
Place the skewers on the BBQ and grill for 5-10 minutes per side, or until char lines form. Brush the skewers with melted ghee or salted butter.
Serve with flatbreads and fresh coriander.
