Paneer is an Indian pressed cheese made from whole milk (easy to make at home by the way, see recipe in Arvinda’s Indian Home Cooking cookbook) that serves as a great source of protein. About 90g of paneer will yield about 18g of protein, which would be equivalent to a generous full dinner serving size. Neutral in flavour, paneer is a wonderful medium to pick up the flavours of intense spices without having another flavour compete. The result is the perfect food for appreciating bold and delicious spice flavours, where you’re able to taste them all on their own.
A popular way to eat paneer in the summer grilling months is on Tandoori Paneer Kebabs. Served on a bed of basmati rice with a simple summer salad or Kachumber, you have a delicious and effortless meal to enjoy on the patio. For best results, try this recipe on your grill!
TANDOORI PANEER KEBABS
METHOD OF PREPARATION:
1) In a medium bowl, mix together oil, ARVINDA’S TANDOORI MASALA and salt. Add cubed paneer and coat well. Sprinkle in lemon juice, stir and cover bowl and marinate in refrigerator for 2-3 hours.
2) Preheat oven to 400F. Line baking sheet with foil.
3) On soaked bamboo skewers, thread on vegetable (red onion, pepper, zucchini or mushroom) and marinated paneer cubed. Fill up skewer. Continue with remaining paneer and vegetables.
4) Lay skewers on baking sheet and bake in oven for 10-15 minutes. Serve with Cooling Cucumber Raita.
375G package of paneer, cut into cubes
¼ red onion, cubed
½ zucchini, cubed
1-2 red, yellow and/or green pepper, cubed
8-10 mushrooms, halved
2-3 TBSP. oil
2 TBSP. ARVINDA’S TANDOORI MASALA
½ TSP. salt or salt to taste
½ TSP. lemon juice
14-18 bamboo skewers, soaked in water for 1 hour