Grilled Paneer Skewers with Garden Salad

Instructions

1. 1

   Prepare the Paneer and Vegetables

   • Cut the paneer, bell peppers, and onion into uniform 1-inch cubes. Separate the layers of the onion.
2. 2

   Make the Marinade

   • In a small, dry pan over low heat, lightly roast the besan for 1-2 minutes until fragrant. Let it cool completely.
   • In a large mixing bowl, whisk the thick yogurt, mustard oil, grated ginger, minced garlic, and lemon juice until smooth.
   • Add the cooled roasted besan and all the powdered spices: Kashmiri red chili powder, turmeric, coriander, cumin, and garam masala. Add the salt.
   • Crush the kasuri methi between your palms and add it to the bowl. Whisk everything together until you have a thick, lump-free marinade.
3. 3

   Marinate the Paneer and Vegetables

   • Gently add the cubed paneer, bell peppers, and onions to the marinade.
   • Use your hands or a spatula to carefully coat everything evenly.
   • Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
4. 4

   Assemble and Grill the Skewers

   • Preheat your grill or grill pan to medium-high heat.
   • Thread the marinated paneer and vegetables onto the soaked skewers, alternating between them. A good pattern is bell pepper, onion, paneer, and repeat.
   • Lightly brush the grill grates with oil to prevent sticking.
   • Place the skewers on the hot grill and cook for 10-12 minutes, turning them every 2-3 minutes, until the paneer is golden brown and the vegetables have light char marks.
5. 5

   Garnish and Serve

   • Remove the skewers from the grill onto a serving platter.
   • Sprinkle with chaat masala, garnish with fresh chopped coriander, and serve immediately with mint chutney and lemon wedges.