Grilled Paneer Tikka Skewers with Mint-Cilantro Chutney

Whisk the yogurt with ginger-garlic paste, garam masala, turmeric, Kashmiri chili powder and a pinch of salt into a thick marinade.

Serves 4

Ingredients

• 14 oz paneer, cut into 1-inch cubes
• 1 cup thick Greek yogurt
• 1 tablespoon ginger-garlic paste
• 2 teaspoons garam masala
• 1 teaspoon ground turmeric
• 1 teaspoon Kashmiri chili powder
• 1 red onion, cut into chunks
• 1 red bell pepper, cut into chunks
• 1 cup fresh mint leaves
• 1 cup fresh cilantro leaves
• 1 green chili, chopped
• 2 tablespoons fresh lime juice

Instructions

1. Whisk the yogurt with ginger-garlic paste, garam masala, turmeric, Kashmiri chili powder and a pinch of salt into a thick marinade.
2. Fold in the paneer cubes, onion and bell pepper chunks until well coated, and marinate at least 30 minutes.
3. If using wooden skewers, soak them in water for 20 minutes, then thread on the paneer alternating with onion and pepper.
4. Heat a grill or grill pan to medium-high and lightly oil the grates.
5. Grill the skewers, turning every couple of minutes, until the paneer is golden with charred edges and the vegetables are blistered, about 8 to 10 minutes total.
6. Blend the mint, cilantro, green chili, lime juice and a splash of water into a smooth, bright chutney; season with salt.
7. Serve the hot skewers with the mint-cilantro chutney and extra lime wedges for squeezing.
8. Paneer tikka is the vegetarian star of the Indian tandoor, a smoky, spice-lacquered favorite at weddings and street stalls alike. Cooked over a backyard grill it loses none of its drama, the cooling mint chutney providing the herbal lift that makes each charred, golden bite irresistible.

Nutrition (estimated, per serving)

• Calories: 380 kcal
• Protein: 20g
• Fat: 26g
• Carbohydrates: 16g
• Fiber: 3g
• Sugar: 8g
• Sodium: 560mg