Coriander Paneer Skewers
Grilled paneer skewers in a fragrant, citrussy coriander marinade
Course
Main Dish
Cuisine
Indian
Keyword
bbq
,
coriander
,
paneer
,
skewers
Servings
Prep Time
2
people
15
mins
Cook Time
20
mins
Servings
Prep Time
2
people
15
mins
Cook Time
20
mins
Ingredients
250
gms
paneer
Cubed
4
tbsp
thick yogurt
I used Greek yogurt
1
tbsp
vegetable oil
250
gm
coriander leaves and stems
washed & cleaned coarsely chopped
1/2
inch
Ginger
peeled
2-3
pods
garlic
peeled
1
green chilli
2-3
tbsp
gram flour/ besan
If you’re allergic to gram flour, just a cornstarch slurry
1
tbsp
Lemon juice
2-3
mint leaves
Oil for the pan or the BBQ
1
tsp
Chaat Masala
Optional. If you don’t have chaat masala, then use a combination of cumin powder, dry mango powder and rock salt.
Recipe Notes
For the Marinade
In a blender, take the coriander leaves and stems, mint leaves, ginger, garlic and green chilli. Grind to make a smooth paste/chutney.
Add a little water to the chutney if required. Blend again.
Pour the chutney into a large mixing bowl. Add to it the yogurt and lemon juice and salt to taste. Mix everything.
For the skewers
Cube the paneer into large chunks. Make them big enough to stay intact on skewers.
Add these paneer chunks to the coriander marinade and cover evenly.
Marinade for at-least 30 mins, I tend to marinade overnight as the flavours really get into the paneer.
Take a hot griddle pan/frying pan, add a few drops of oil and heat.
Skewer the paneer cubes.
Once oil is hot, add the marinated paneer skewers and pan roast until brown.
You might have to scrape the marinade off the marinade from the pan as the chickpeas flour might stick to the pan.
Turn the skewers so that the skewers roast evenly. It should take roughly 15-20 minutes of pan roasting.
If BBQing, then follow the same process but oil the skewers prior to putting onto the grill, so that the skewers don’t stick to the grill.
Serve alongside grated carrot salad and green coriander chutney