Tikka paneer kebabs with coriander and mint chutney
METHOD INGREDIENTS
SERVES 4 1 tbsp gram (chickpea) flour 1 tbsp oil, plus extra for drizzling 2 tbsp tikka masala paste 1 heaped tsp chilli powder ¼ tsp ground turmeric 2 garlic cloves, minced 3cm piece of fresh root ginger, peeled and grated ½ tsp sea salt 180g Greek yoghurt ½ lemon, for squeezing 1 red onion, cut into 3cm chunks 1 x 500g block paneer, cut 3cm pieces 2 red peppers, de-seeded and cut into 3cm chunks 1 tsp chaat masala (optional) For the coriander and mint chutney: Bunch of coriander, (about 20g) Handful of mint leaves 1-2 green chillies, de-seed and chopped 2CM piece of fresh ginger, peeled and chopped 1 tbsp lemon juice 1 tsp sugar Good pinch of salt 2 tbsp Greek yoghurt 1 In a dry frying pan over a medium heat, heat the gram flour until lightly toasted and golden. Set aside to cool. 2 In a bowl, whisk together the oil, tikka masala paste, chilli powder, turmeric, garlic, ginger, cooled gram flour and sea salt. Add the yoghurt and a good squeeze of lemon juice and mix well to form a wet paste. 3 Separate the red onion chunks into individual layers. Add the onion pieces, paneer and peppers to the paste and toss to coat. Leave to marinate for at least 30 mins, longer if you have time. 4 To make the chutney, put the coriander and mint in a food processor with 1 tablespoon of water and blitz until well chopped. Add the chillies, ginger, lemon juice, sugar, salt and place on wire rack above a baking yoghurt and pulse until you get tray. Bake in hot oven for 12-15 mins a green sauce. Put into a small or until golden, turning once. Char bowl and chill until needed. further under a hot grill if you 5 Preheat oven to 220°C/ 200°C like. If cooking on the barbecue or fan/gas mark 7 (or a barbecue in a chargrill pan, cook on lightly to medium-high).Skewer the oiled grill/griddle for 8-10 mins, paneer, peppers and onions on to turning and basting occasionally.
6 8 skewers, alternating Sprinkle the kebabs with chaat as you go. Drizzle or masala (if using). Serve with spray the skewers the coriander and mint chutney. with a little oil and Add salad and flatbreads if using. From Ainsley’s Good Mood Food by Ainsley Harriott (Ebury Press, £20). Photography by Dan Jones.
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