Preparation Time: 30 mins (excluding marination) | Servings: 10 skewers

Ingredients

• 500g of paneer (cut into large size cubes)
• Red and green peppers (cubed)
• A large handful or fresh coriander (stems and leaves)
• Half a handful of mint leaves
• An inch of ginger
• 2 green chillies
• ¼ cup of fresh yoghurt
• A squeeze of lemon juice
• ¾ tsp of Chaat Masala
• 3 generous tbsp pistachio butter Buy it here
• Salt to taste

For serving:

• 10 bamboo skewers (soak in water for 30 mins - to prevent burning)
• Mint chutney

Marination

1. Blend together coriander, mint, green chillies, ginger, lemon juice to a smooth paste without adding any water.
2. Empty into a bowl, whisk in fresh natural yoghurt, season with salt and add in chaat masala.
3. Add in 3-4 generous tbsp of pistachio butter and mix well into the marinade.
4. Mix in the paneer cubes gently into the marinade and let it for rest for a minimum of one hour (60 minutes).

Steps

1. Start skewering the paneer cubes alternating with red and green peppers.
2. Pre-heat oven at 180 degrees celcius for 20 minutes.
3. Place the skewers on an oiled tray (or line with aluminium foil) and grill in the oven for about 30-35 minutes until the edges of the paneer start to brown.
4. Do not over bake them otherwise the paneer will turn hard and chewy.
5. Serve hot with mint chutney.