Hariali Paneer Tikka (Green Paneer Skewers)

cheese mint diwali cilantro india tamarind yogurt chile pepper vegetarian indian peanut free tree nut free wheat/gluten-free soy free

Pushpesh Pant

4 Servings

Source

Ingredients

16 cloves garlic, crushed

10 green chiles, de-seeded (optional) and roughly chopped

1 large bunch cilantro leaves

5 large bunches mint leaves

125ml (4 fl. oz) tamarind paste

Salt

1 kg (2 lbs) homemade or store-bought paneer, cut into medium-sized pieces

375ml (13fl oz or 1 cup) plain Greek yogurt, strained overnight in a muslin bag to remove water

2 tablespoons heavy cream

4 teaspoons garlic paste (see Cooks' Note)

1 tablespoon cilantro leaves

2 tablespoons red chile paste

1 teaspoon green chile paste

90g (3 oz) Mint Chutney

2 tablespoons gram (chickpea) flour

3 tablespoons mustard oil

Black rock salt

Method

Put the garlic, chiles, coriander and mint leaves in a blender and process until ground, then transfer to a bowl. Add the tamarind paste and mix together. Season with salt. The amount of chiles and salt can be increased or decreased to taste. This chutney should be consumed on the day it is made.

To prepare the marinade, put the yogurt, cream, garlic paste, cilantro leaves, red and green chile pastes, chutney, roasted gram flour and oil in a large bowl. Season with salt and mix together.

Coat the paneer with the marinade and set aside for about 2 hours.

Prepare a charcoal grill, or alternatively preheat the oven to 180ºC/350ºF/Gas Mark 4. Take a metal skewer and thread the marinated paneer cubes through it, leaving a 2.5-cm/1-inch gap between each cube. Roast over a charcoal grill or in the preheated oven for 10-15 minutes.