Paneer shashlick with chickpea - Indian recipes

Paneer shashlick with chickpea pilaff and raita(Veg)

Serve an Indian feast with this vegetarian dish of marinated paneer served with 'channa' pilaff rice, coriander chutney and raita.

Ingredients

For the paneer shashlick

• 2 tbsp vegetable oil

• 2 large red chillies

• 4 green bird's-eye chillies

• 6 garlic cloves, peeled

• 5cm/2in piece fresh ginger, peeled

• 2 tsp ground cumin

• 1 tsp ground coriander

• 1 tsp ground garam masala

• ½ tsp ground turmeric

• 2 tsp ground paprika

• ½ tsp chilli powder

• 2 tbsp chopped fresh coriander

• 300ml/10fl oz plain set yoghurt

• 2 tbsp tamarind paste

• 1 tbsp caster sugar

• 2 tbsp cornflour

• 4 tbsp white wine vinegar

• sea salt and freshly ground black pepper

• 450g/1lb paneer cheese, cut into 2.5cm/1in pieces

• 1 green pepper, cut into 2.5cm/1in pieces

• 1 white onion, cut into 2.5cm/1in pieces

For the pilaff rice

• 1 tbsp ghee

• ½ white onion, finely sliced

• 1 garlic clove, crushed

• 5cm/2in piece fresh ginger, finely sliced

• 10 black peppercorns

• 4 pieces cassia or cinnamon bark

• 7 cloves

• 7 cardamom pods

• pinch of salt

• ground white pepper

• 200g/7oz basmati rice, washed

• ½ tin brown chickpeas (kala channa), drained and rinsed

• 100g/3½oz flaked almonds

For the raita

• 1 cucumber, seeds removed

• 300ml/10fl oz plain yoghurt

• bunch fresh mint, leaves only, finely chopped

For the daniya

• bunch fresh coriander

• 200ml/7fl oz coconut milk

• 3 small green chillies

• ½ lemon. juice only

• 1 tbsp caster sugar

• ¼ onion

Preparation method

1. Preheat the oven to 220C/425F/Gas 7.

2. For the paneer, drizzle the chillies, garlic and ginger with the vegetable oil, transfer to the oven and roast for 8-10minutes, or until lightly browned. Remove from the oven and cool slightly, then remove the stems from the chillies.

3. Place the spices into a small dry frying pan and toast over a high heat for two minutes, stirring to prevent the spices from burning. Place in a small food processor with the roasted chillies, garlic and ginger, add the coriander, yoghurt, tamarind, sugar, cornflour and vinegar and blend until smooth. Season, to taste, with salt and freshly ground black pepper.

4. Place the paneer, green pepper and onion in a bowl and cover with the marinade, tossing to make sure all of the pieces are well coated. Cover the bowl with clingfilm and chill in the fridge for 30 minutes. Meanwhile, soak about 8 bamboo skewers in cold water.

5. For the rice, heat the ghee in a large pan, add the onions and fry slowly for 15-20 minutes until softened and light brown.

6. Add the garlic, ginger, whole black peppercorns, cassia bark, cloves, cardamom pods and seasoning and fry for 2-3 minutes. Add the rice, fry for two minutes then add the chickpeas and 200ml/7fl oz water. Cook over a medium-high heat for 7-8 minutes, adding a little extra water if the rice starts to dry out. Remove the rice from the heat, cover with a clean tea towel and then place a lid on top. Leave to stand for 10 minutes.

7. Meanwhile, toast the almond flakes in a dry frying pan until golden-brown and leave to cool.

8. For the raita, grate the cucumber, wrap in a clean tea towel and squeeze out any excess liquid. Mix the grated cucumber with the yoghurt and mint, season well with salt and ground white pepper and cover with clingfilm. Chill in the fridge before serving.

9. Place all of the ingredients for the daniya in a food processor and blend until smooth. Cover and chill until needed.

10. Preheat the grill to a high heat. Thread the paneer and vegetables onto the soaked skewers, covering any exposed bamboo with foil to prevent it from burning. Grill for 4-5 minutes on each side until golden-brown.

11. Fluff up the rice with a fork and stir through the toasted almonds.

12. Serve the paneer shashlick on the pilaff with ramekins of chutney and raita alongside.