Marinated (Tandoori) Paneer Recipe
Indian Recipes

Just off Connaught Circus, at a road-side cafe in the midst of Delhi's lunchtime chaos, Tandoori Paneer ( paneer is an India cream cheese) seemed the safest bet. It was my fist morning on the subcontinent. The paneer proved very welcome, nutritious and vegetarian - an excellent choice. For this recipe, you will need 16 wooden skewers. Soak them in water for at least 1 hour before you make the kebabs.

Ingredients:

13/4 cups
2

Marinade:
11/4 cups
1 tsp
1 tsp
1 tsp
1 tsp
1/2 tsp
1/2 tsp
1 tsp
1/4 tsp

Mint raita:
3 tbsp
2/3 cup
2 tsp
1 tbsp
2 tsp

paneer
green peppers, cored, seeded, and cut into squares
lime wedges, to serve

buttermilk or milk
ground coriander
ground cumin
garlic powder
ground ginger
dried mint
chili powder
paprika
red food coloring (optional)

chopped mint
thick yogurt
lemon juice
vegetable oil
black or white mustard seeds

Method:

1. Cut the paneer into 1/2-inch squares.
   

2. To make the marinade, put the buttermilk into a large bowl with the spices and food coloring, if using, and mix well. Add the paneer to the marinade, cover, and chill overnight.
   

3. To make the mint raita, mix the chopped mint into the yogurt with the lemon juice. Heat the oil and fry the mustard seeds until they begin to pop, then pour into the raita and stir together.
   

4. Heat a broiler or barbecue. Holding two wooden kebab sticks side by side, thread the pieces of paneer and the green pepper alternately onto the sticks. (Skewering the squares of paneer on two sticks helps when turning the kebabs.) Repeat with all the remaining paneer.
   

5. Brush the kebabs with any remaining marinade and broil or grill for 3-4 minutes on the first side and 2-3 minutes on the second or until beginning to brown.
   

6. Serve the tandoori paneer with the mint raita and lime wedges.

Serves 4