Tandoori paneer, pickling spices, chilli, and yoghurt: A true taste of India

Charred paneer Skewers with a marinade made from coarsely crushed spices, turmeric, creamy thick yoghurt. You’ll need some wooden or metal skewers for this dish. The marinade can be made from any shop-bought green chili pickle.


500g paneer, cut in bite-sized pieces

250g green peppers, cut in cubes

To baste, use melted butter

To garnish: Chaat masala


6–7 garlic cloves, roughly chopped

Ginger root 2.5 cm in diameter, roughly chopped

1 tbsp coriander seeds

1 heaped tsp nigella seeds

5 tbsp Greek yogurt

1 teaspoon ground turmeric

½ tsp garam masala

2 tsp Indian green chilli pickle, gravy, and oil purchased at a shop

Salt, to your liking

  • If you’re using wooden skewers for this purpose, you can soak them in water during the marinade to make them less likely char.
  • Make the marinade. Blend the garlic and ginger together in a blender to form a fine paste. You may need to add a little water. Set aside. Use a pestle to crush the coriander seeds, nigella seeds, and make a fine powder.
  • In a large bowl, combine the yoghurt with the turmeric, garam mastala and the shop-bought chilli pickle gravy. Add the ginger paste, garlic, and ground coriander. Mix well and season with salt. Now, add the paneer cubes to the bowl with the peppers. Finally, coat the pieces in the marinade. Let marinate for at minimum one hour.
  • When you are ready for cooking, heat the grill on medium heat and place a wire grid over a baking sheet. Place the peppers and paneer on the skewers. Grill for 3–4 minutes until the paneer softens and begins to colour slightly. Turn the skewers and baste with butter. Grill for another 4 minutes. Carefully remove the paneer and pepper from the skewers. Serve warm with flatbread or fresh mint chutney.