Tandoori Paneer Skewers with Mint Chutney

Ingredients

• about 450 g Paneer (Indian cheese)
• 1 cup Plain yogurt (dairy)
• 1 tbsp Ginger-garlic paste
• 1 tbsp Lemon juice
• 2 tbsp Tandoori masala
• 0.5 tsp Turmeric powder
• 0.5 tsp Red chili powder
• 0.5 tsp Salt
• 1 cup Mint leaves
• 0.5 cup Cilantro leaves
• 2 Green chilies
• 1 tbsp Lemon juice
• 0.5 tsp Cumin powder
• 0.25 tsp Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 450 g of Paneer into 2.54 cm cubes.
2. 2In a medium bowl, combine the 1 cup of Plain yogurt, 1 tbsp of Ginger-garlic paste, 1 tbsp of Lemon juice, 2 tbsp of Tandoori masala, 0.5 tsp of Turmeric powder, 0.5 tsp of Red chili powder, and 0.5 tsp of Salt. Stir until well mixed, then add the paneer cubes and toss gently to coat them evenly. Cover the bowl and let the paneer marinate in the refrigerator for at least 30 minutes.
3. 3While the paneer marinates, prepare the mint chutney. Combine the 1 cup of Mint leaves, 0.5 cup of Cilantro leaves, 2 Green chilies, 1 tbsp of Lemon juice, 0.5 tsp of Cumin powder, and 0.25 tsp of Salt in a blender. Blend until the mixture is smooth. Set aside.
4. 4Thread the marinated paneer cubes onto skewers, ensuring they are not packed too tightly.
5. 5Preheat your grill to medium heat, around 176.7-204.4°C (175-200°C). Place the skewers on the grill. Cook for 10-12 minutes, turning them occasionally, until the paneer is lightly charred on all sides and has a slightly softened texture.
6. 6Remove the skewers from the grill. Serve the tandoori paneer skewers immediately with the prepared mint chutney on the side.

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