Paneer Skewers (V) from Chetna’s Indian Feasts

Serves 4

1 red onion, cut into chunks

1 red pepper, cored, deseeded and cut into chunks

1 green pepper, cored, deseeded and cut into chunks

225g (8oz) paneer, cubed

Sunflower oil, for brushing

Lemon wedges, for squeezing over

Naan to serve (optional) (See p.128 of Chetna’s Indian Feasts for your own Naan recipe)

For the marinade

3 tablespoons gram flour

150ml (¼ pint) natural yogurt

½ teaspoon salt

1 teaspoon amchur (mango powder)

1 teaspoon garam masala

½ teaspoon ground turmeric

1 teaspoon chilli powder

To finish

2 tablespoons ghee

1 teaspoon chilli flakes

¼ teaspoon chaat masala

First, soak 12 miniature wooden skewers in water for 30 minutes (this stops them burning). Next, make the marinade. Toast the gram flour in a pan over a low heat for 2 minutes until it begins to change colour. Transfer the toasted flour to a bowl with the remaining marinade ingredients and mix well.

Light the barbecue. While waiting for the coals to be ready for cooking, prepare the skewers. Put the onion, peppers and paneer into the marinade and gently coat them with the mix. Spear the vegetable and paneer pieces onto the skewers and brush them with oil.

Place the skewers on the barbecue grill and cook for 6–8 minutes, turning them occasionally so that the vegetable chunks and paneer cubes are charred all over. When they are done, place them on a serving plate. (Alternatively, cook the unskewered marinated vegetables and paneer in a frying pan in some oil for 4–5 minutes until golden.)

To finish, melt the ghee in a small pan over a low heat, then take it off the heat. Stir in the chilli flakes and chaat masala, then pour the mixture over the skewers and serve immediately with lemon wedges for squeezing over and naan on the side, if liked.