Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 0.5 cup Greek yogurt, 2 tablespoons ginger-garlic paste, 1 teaspoon turmeric powder, 1 teaspoon red chili powder, 1 tablespoon garam masala, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 2 tablespoons lemon juice, and 1 teaspoon salt.

2. 2

   Add 400 grams paneer cubes, 1 large red bell pepper cut into 1-inch pieces, 1 large green bell pepper cut into 1-inch pieces, and 1 medium onion cut into 1-inch pieces to the marinade, ensuring all ingredients are well coated, then marinate for at least 30 minutes in the refrigerator.

3. 3

   Thread the marinated paneer and vegetables alternately onto 8-10 pre-soaked wooden skewers.

4. 4

   To prepare the mint chutney, combine 1 cup fresh mint leaves, 0.5 cup fresh coriander leaves, 1-2 green chilies, 1 inch ginger, 1 clove garlic, 0.5 teaspoon cumin powder, 0.25 teaspoon black salt, 1 tablespoon lemon juice, and 2 tablespoons water in a blender and blend until smooth.

5. 5

   Heat 2 tablespoons vegetable oil in a large non-stick pan or grill pan over medium-high heat.

6. 6

   Place the skewers in the hot pan and cook for 10-12 minutes, turning occasionally, until the paneer is golden brown and the vegetables are tender-crisp.

7. 7

   Serve the hot Paneer and Bell Pepper Tikka Skewers immediately with the fresh mint chutney.