Tandoori Paneer Kebabs (V) from The Paneer Cookbook

400g (14oz) paneer, cut into 3-cm (1¼-inch) cubes

1 red onion, cut into wedges then layers separated

1–2 mixed bell peppers, deseeded and cut into large chunks

Melted butter, for brushing (optional)

Fresh coriander, roughly chopped, and a squeeze of lemon, to finish

Coriander Chutney (see page 168 of The Paneer Cookbook) and Pickled Red Onion (see page 111), to serve

For the Marinade

150g (5½oz) thick Greek yogurt

1 tablespoon lemon juice

1 tablespoon chickpea flour

1 tablespoon mustard oil or neutral oil

1 tablespoon ginger-garlic paste

1 teaspoon Kashmiri (mild) chilli powder

½ teaspoon ground turmeric

1 teaspoon ground coriander

1 teaspoon ground cumin

½ teaspoon carom seeds, lightly crushed

1 teaspoon kasoori methi, crushed

½ teaspoon pepper

1 teaspoon salt

First make the marinade: whisk together the yogurt, lemon juice and chickpea flour until smooth. Add the remaining ingredients and mix well – the marinade should be thick enough to coat the paneer generously. Taste and adjust the salt or chilli. Allow to sit for 5–10 minutes to thicken.

Add the paneer, onion and peppers to the bowl. Coat gently but thoroughly in the marinade. Cover and marinate in the refrigerator for at least 30 minutes, ideally 2–4 hours.

Thread the paneer, onion and peppers alternately onto skewers.

If using the grill, preheat it until very hot. Place the skewers on a lined tray and grill for 10–12 minutes, turning once, until lightly charred at the edges.

If using a barbecue method, cook the skewers over a medium–high heat for 8–10 minutes, turning regularly, until charred and heated through.

Brush the skewers lightly with melted butter in the last minute, if you like.

Sprinkle with fresh coriander and a squeeze of lemon juice, to finish. Serve with the chutney and onions.