• 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
  • 1½ tbsp sugar (any kind)
  • 2 tsp white wine vinegar


  • 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.

All the below ingredients are available from Asian grocers and, and many can be found in large supermarkets.

Mustard oil is commonly used in Indian cuisine and has a strong mustard flavour.

Jars of ready minced ginger and garlic paste are a handy storecupboard ingredient.

Kashmiri chilli powder is a mild chilli that gives food a vivid red colour.

Mixed pickle is an Indian condiment usually containing mango, lime pickle and spices – we used Patak’s.

Kasoori methi is dried fenugreek leaves – we used East End’s.

Chaat masala is a spice mix usually containing mango powder, cumin, coriander, ground ginger, black pepper, asafetida and chilli powder, among other ingredients.

Am choor or dried mango powder is used as a citrussy seasoning.

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