So I'm just gonna go straight in and say that this is paneer at its finest. I cook with paneer a lot. To be honest, whenever I make Indian food these days I rarely use meat, opting instead for paneer and either chickpeas or potato. In a curry it is delicious, but I'd never cooked it as a standalone dish.
I was first introduced to paneer at Prashad a good few years ago with their tikka paneer (I cannot visit without ordering a portion!) and over Christmas we grabbed a hasty lunch of paneer kebabs from the deli counter at Selfridges, which was the inspiration for this dish.
With no heavy sauce, this is a great alternative to a curry if you're trying to eat well. Don't like paneer? Use chicken instead!
Ingredients - makes four kebabs
1 1/2 tsp coriander seeds
1 tsp cumin seeds
1 tbsp chopped ginger
3 cloves chopped garlic
1 tbsp turmeric
1 tbsp garam masala
1 tsp oregano
Salt and pepper
Splash of oil
3 tbs natural yogurt
2 red peppers
1. Toast the coriander and cumin seeds in a dry pan for around a minute, then grind in a pestle and mortar. Add ginger, garlic, turmeric, garam masala, oregano, salt and pepper and mix well.
2. Slice the paneer into small rectangles, and then coat with the oil in a container. Add the spice mix, and shake well to thoroughly coat. Add the yogurt, and mix again. Leave to marinade for at least an hour, but ideally for a couple of hours of over night.
3. Cut pepper into pieces that are a similar size to the paneer. Add the marinated paneer and pepper to a griddle pan that has been warming for a couple of minute. Griddle for around 10 minutes until crispy, turning onto all sides regularly to avoid burning.
4. Combine on skewers and serve.