Cook Paneer (Cheese) With Panache

Cottage cheese is India’s favourite cheese and for good reason, it is versatile, perfectly suited to the barbecue. It also provides a delicious vegetarian option to serve. The spiced, fragrant fenugreek (kasuri methi) marinade transforms squidgy cottage cheese into an irresistible treat.

PREPARATION TIME: 10 minutes, Marination Time: 1 hour

COOKING TIME: 20 minutes

SERVES: 4

TASTES: mild

INGREDIENTS

 300g cottage cheese (paneer)

Bamboo skewers

2 capsicums

1 onion, large

3 tbsp gram flour (chickpea flour/ besan)

1 cup yoghurt, thick and plain

1 tsp garlic paste

1 tsp ginger paste

½ tsp dry fenugreek leaves

2 tsp carom seeds

½ tsp garam masala powder

½ tsp turmeric powder

½ tsp kashmiri red chilli powder

1 tsp cumin powder

1 tsp salt or according to taste

2 tbsp oil, for basting

1 lemon, cut into wedges

1 tbsp chaat masala

METHOD

 Soak the bamboo skewers in water for 1 hour. Drain, pat dry with a kitchen paper towel, then wipe with a clean tea towel and set aside.

Dice the cottage cheese into 1½-inch cubes. Cut the capsicums and onion into large chunks, and separate the onion layers. Place everything in a bowl, cover, and set aside until needed.

 In a pan, dry roast the gram flour over medium flame, stirring constantly for 30–40 seconds, or until fragrant and golden brown. Transfer to a plate and set aside.

In a large bowl, whisk the yoghurt with the roasted gram flour, garlic paste, ginger paste, dry fenugreek leaves, carom seeds, garam masala powder, Kashmiri red chilli powder, turmeric powder, cumin powder, and salt until well combined.

Add the cottage cheese cubes, onion layers, and capsicum chunks to the yoghurt mixture. Mix gently to coat everything well, then cover and set aside to marinate for at least 1 hour.

Preheat the oven to 200°C (fan 180°C). 

Thread the cottage cheese, capsicum, and onion pieces alternately onto skewers. Arrange 3–4 skewers on a large baking tray lined with foil. Roast on the top rack of the oven for 10–15 minutes, turning twice and basting generously with oil to keep the cottage cheese moist. Remove from the oven.

Transfer the skewers to a serving platter and sprinkle chaat masala on top.
Serve hot with lemon wedges and mint chutney on the side.

RUBY’S TIP

Paneer tikka kebabs can also be cooked on a barbecue using metal skewers for a smoky flavour.  For a vegan option, substitute paneer with firm tofu.