Grill's On: Tandoori Paneer Kebabs

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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!



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.

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
½ TSP. salt or salt to taste
½ TSP. lemon juice
14-18 bamboo skewers, soaked in water for 1 hour

"Master Curry Sauce": 3 curries to warm up for winter


Back in December, one of our customers inquired about Arvinda's Curry Powder, mentioning they were planning to try the "Master Curry Series" over the holidays. Master Curry Series?!?! Sounds fascinating! We were intrigued as this was something we wanted to try!

We later found out, LCBO Food & Drink Magazine writer Eric Vellend, published a "Master Curry" series of three recipes using a "Master Curry Sauce" in the coveted Holiday 2017 issue using Arvinda's Curry Powder and Arvinda's Garam Masala. Curries don't typically come first to mind during the festive time of year but of course it makes perfect sense! Post Boxing Day, after all the traditional holiday recipes are tested, tasted, eaten (and exhausted!), it is the perfect chance to try new recipes to share with family and friends.

Although I didn't get a chance to try the "Master Curry" recipes over the holiday season, I pulled out the magazine to try them this January. With all the cold weather and snowy conditions we're experiencing (not that I'm complaining), it's curries I crave and what I cook to keep warm. Chilies find a way to comingle with the fragrance of cinnamon, nutmeg, cardamom and turmeric, which does a thing or two to help warm the body up. It really is the a perfect food for some of the coldest days of the year.

The Master Curry concept is genius - you make one master base sauce using a high quality curry powder to create the base flavours and use it to create three completely different curries. In this case, the recipes featured in Food & Drink are as follows:

  • Master Curry Sauce Tofu & Peas (I made it with paneer instead of tofu);
  • Master Curry Sauce Shrimp and
  • Master Curry Sauce Chicken

Recipes available on page 222, LCBO FOOD &DRINK HOLIDAY 2017.


We found the curries to be delightful! Once the Master Sauce is created, making one of the curries takes only 10-20 minutes (less time for the tofu and shrimp curries, more time for the chicken curry). Making the Master Curry Sauce is the perfect task to take on over the weekend when you have a bit more time. In that way it will be easy to create various curries--each different--during the week when dinner needs to get on the table quickly! In addition, it's a great way to add some turmeric to the daily diet.

If you prefer more intensity, you can make the recipes using Arvinda's Curry Masala

If you have a chance to try out the recipes, please share your photos and comments. We'd like to say thank you to Eric Vellend for the Arvinda's Curry Powder mention - many thanks for the lovely recommendation which is much appreciated! :)

Kale Broccoli Curried Broth with Paneer

Curry broth soup, you heard me right! Infusing a bit of ARVINDA'S CURRY MASALA into water to make a broth can give it depth and flavour.

To make this soup a complete meal, I added navy beans and paneer (Indian pressed cheese). It was the first time I added paneer in a soup and I was pleasantly surprised! Normally paneer is enrobed in a delicious curry sauce to give its texture a lot of flavour so I doubted its application in a soup. Surprisingly its texture is interesting enough to add some depth to an otherwise light and simple broth.


Method of Preparation:

1) In a large pot, gently heat oil. Add onion and cook for a couple of minutes. Add ARVINDA'S CURRY MASALA and mix. Add broccoli and kale and cook for another couple of minutes.

2) Add vegetable stock. Simmer for 10 minutes. Add turmeric powder, navy beans, paneer, green onions and coriander. Serves 6-8.

1 TBSP. olive oil
1 small onion, finely chopped
1/4 broccoli, cut into florets
1/2 CUP kale, chopped
10 CUPS vegetable stock
1 CUP navy beans, cooked
1/2 CUP paneer, cubed
1/4 TSP. turmeric powder
4 green onions, chopped
1/2 CUP coriander, chopped