Paneer and vegetable skewers

Paneer and vegetable skewers

Indian Food Made Easy
6 skewers
Vanessa Courtier

We will be forever indebted to the north-west of India for the introduction of tandoori food. My father remembers how most homes in his town had their own small tandoor ovens to cook bread in. Now that tandoori-style food is cooked all over the world, the actual tandoor is often incidental and mainly found in restaurants – it is the flavours that we crave, however they are created. This is my vegetarian tandoori recipe. It is full flavoured, has lots of texture and is very satisfying regardless of whether you are a vegetarian or not. Tandoori food is often served with sliced or chopped tomatoes, red onions and cucumbers seasoned and drizzled in lemon juice, and some green chutney.


Quantity Ingredient
300g Paneer, cut into 2.5cm cubes
1 large onion, peeled and cut into 2.5cm cubes
1 green and 1 red capsicum, cored and cut into 2.5cm cubes
vegetable oil, for greasing
6 wooden skewers, soaked in water for 1 hour
2 tablespoons melted butter
chaat masala, to sprinkle


Quantity Ingredient
125ml greek-style yoghurt
5g fresh ginger, peeled
10g garlic, peeled
salt, to taste
1/4-1/2 teaspoon chilli powder, or to taste
1 teaspoon garam masala
2 tablespoons lemon juice, or to taste
2 tablespoons vegetable oil
1 tablespoon gram flour
1 teaspoon cumin powder
seeds of 6 green cardamom pods, powdered with a pestle and mortar


  1. Puree all the marinade ingredients until smooth, then place in a non-metallic bowl. Add the paneer and vegetables and allow them to soak up the flavours for 30–40 minutes or longer in the fridge.
  2. Heat the grill to a high setting and oil a roasting tin liberally. Place a roasting tin or some foil below the grill to catch any drips.
  3. Thread the vegetables and paneer alternately onto the skewers. Grill for 7 minutes, drizzle over the melted butter, turn and cook for another 2–4 minutes or until charred at the edges. Alternatively, cook in an oven preheated to 200°C for 8–10 minutes, turning halfway through. Sprinkle the skewers liberally with chaat masala and serve with bread.
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