Name: Achari paneer tikka
Total time: 40 min
Yield: Serves 4
Cuisine: Indian
Ingredients: 800g paneer; 1 tbsp mustard oil, see notes below; 2 tbsp garlic and ginger paste, see notes below; 2 tsp kashmiri chilli powder, see notes below; 1 tsp sea salt; 3-4 tbsp lemon juice; 1 red pepper, chopped into 4cm pieces; 1 red onion, chopped into 4cm pieces; ½ a small bunch coriander, finely chopped; 1½ tbsp mustard oil; ½ tsp ground turmeric; 1 tsp chilli powder; 380g greek yogurt; 80g mixed pickle, finely chopped, see notes below; 1 tbsp ginger and garlic paste; ½ tsp garam masala; 10g kasoori methi, crushed to a powder, see notes below; 9g chaat masala, see notes below; ½ tsp am choor powder (dried mango powder), see notes below; ½ tsp chilli powder; 1 tsp garam masala; ½ tsp sea salt; ½ onion, roughly chopped; 1 plum tomato, roughly chopped; ½ green pepper, roughly chopped; a large bunch coriander, roughly chopped; a bunch mint, leaves roughly chopped; 2 green chillies, roughly chopped; a thumb-sized piece ginger, roughly chopped; 2 tbsp mint sauce

800g paneer
1 tbsp mustard oil
see notes below
2 tbsp garlic and ginger paste
see notes below
2 tsp kashmiri chilli powder
see notes below
1 tsp sea salt
3-4 tbsp lemon juice
1 red pepper
chopped into 4cm pieces
1 red onion
chopped into 4cm pieces
½ a small bunch coriander
finely chopped

ACHARI MASALA

1½ tbsp mustard oil
½ tsp ground turmeric
1 tsp chilli powder
380g greek yogurt
80g mixed pickle
finely chopped, see notes below
1 tbsp ginger and garlic paste
½ tsp garam masala

KABAB MASALA

10g kasoori methi
crushed to a powder, see notes below
9g chaat masala
see notes below
½ tsp am choor powder (dried mango powder)
see notes below
½ tsp chilli powder
1 tsp garam masala
½ tsp sea salt

GREEN CHILLI CHUTNEY

½ onion
roughly chopped
1 plum tomato
roughly chopped
½ green pepper
roughly chopped
a large bunch coriander
roughly chopped
a bunch mint
leaves roughly chopped
2 green chillies
roughly chopped
a thumb-sized piece ginger
roughly chopped
2 tbsp mint sauce
1½ tbsp sugar (any kind)
2 tsp white wine vinegar

Method

step 1
Cut the paneer into 16 equal pieces (about 9cm x 2cm each), tip into a large bowl, and mix with the mustard oil, garlic and ginger paste, chilli powder, salt and lemon juice, and chill for 1 hour.
step 2
To make the achari masala, heat the mustard oil in a pan and add the turmeric and chilli powder. Cook for 1 minute then tip into a bowl and whisk in the yogurt, chopped pickle, garlic and ginger paste, garam masala and a pinch of salt. Tip this onto the paneer, mix really well and chill for another hour.
step 3
For the kabab masala, mix together all the ingredients and cover.
step 4
For the green chilli chutney, put all of the ingredients into a food processor with a little seasoning, and whizz until smooth.
step 5
Skewer 4 pieces of paneer on each of 4 skewers, alternating with pieces of pepper and onion. Heat a grill (or BBQ in warmer weather) to high and cook the skewers for 4-5 minutes on each side until charred, then serve sprinkled generously with the kabab masala, coriander and green chilli chutney.