Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
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.
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.
For the kabab masala, mix together all the ingredients and cover.
For the green chilli chutney, put all of the ingredients into a food processor with a little seasoning, and whizz until smooth.
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.
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