Tikka paneer with coriander and mint chutney

1 tbsp gram (chickpea) flour

1 tbsp oil, plus extra for drizzling

2 tbsp tikka masala paste

1 heaped tsp chilli powder

1⁄4 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 into 3cm pieces

2 red peppers, deseeded and cut into 3cm chunks

1 tsp chaat masala (optional)

For the coriander and mint chutney

Bunch of coriander, leaves picked (about 20g)

Handful of mint leaves

1-2 green chillies, deseeded and chopped

2cm piece of fresh root ginger, peeled and chopped

1 tbsp lemon juice

1 tsp sugar

Good pinch of salt

2 tbsp Greek yoghurt

● In a dry frying pan over a medium heat, toast the gram flour until lightly toasted and golden. Set aside to cool.

● 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.

● 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 minutes, or

longer if you have the time.

● 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 yoghurt and pulse until you get a green sauce. Put into a small bowl and chill until needed.

● Preheat the oven to 220°C/

200°C fan/gas mark 7.

● Skewer the paneer, peppers and onions onto 8 skewers, alternating as you go. Drizzle or spray the skewers with a little oil and place on a wire rack above a baking tray. Bake in the hot oven for 12-15 minutes or until golden, turning once.You can char further under a hot grill if you like. If cooking on the barbecue or in a chargrill pan, cook on a lightly oiled grill/ griddle for 8-10 minutes, turning and basting occasionally.

● Sprinkle the kebabs with chaat masala (if

using) and serve with the coriander and mint chutney. Add a salad and some flatbreads, if you like.