PANEER KEBABS WITH MINT + CILANTRO

Paneer is often in need of something to sharpen up its smooth creaminess and give it a kick in the right direction. In this case, the mint and cilantro marinade does a fabulous job.

NOTE: You will need a blender for this recipe.

Makes 6 to 8 skewers (enough for 4 people)

canola oil
2 tablespoons chickpea flour
2 cups cilantro, roughly chopped
1 cup fresh mint leaves, roughly chopped
½ cup plain Greek yogurt
4 cloves of garlic
2 Indian green chiles
11/3 teaspoons salt
2 tablespoons lemon juice
1¼ pounds hard paneer, cut into 1½-inch cubes
2 green or yellow bell peppers, cut into 1½-inch pieces

Preheat the oven to 425°F and line an oven pan with lightly oiled foil. If you’re using wooden skewers, soak them in a bowl of cold water and leave to one side.

Put 2 tablespoons of oil into a frying pan over medium heat and, when hot, add the chickpea flour. Fry the flour for a couple of minutes, until it develops a nutty smell and turns the shade of almond skin, then take off the heat.

Put the cilantro, mint leaves, yogurt, garlic, green chiles, salt, and lemon juice into a blender and whizz to a fine paste. Combine with the chickpea flour paste and mix well. Coat the paneer cubes in the mixture, and marinate for at least 15 minutes and up to a couple of hours.

When you’re ready to cook, thread the paneer and pepper pieces alternately onto the skewers. Place the skewers on the oven pan and bake for 12 to 15 minutes, turning halfway. The paneer should be charring and crisp on the edges and super-soft inside.

Serve with cucumber and mint raita (see here), naan, and a fresh salad or rice.