Paneer paanch phoron

Prep 0 h : 30 m
Cook 0 h : 10 m


  • 200g paneer, cut into cubes

    3 bellpeppers in assorted colours, cut into large chunks

    1 large onion, cut into large chunks

    100g ghee

    Wooden skewers soaked in water for 30 minutes

    For marinade, mix together:

    100ml mustard oil

    1 tsp turmeric powder

    1 tsp yellow chilli powder

    100g thick yogurt

    4 tbsp roasted chickpea flour

    A pinch of kasoori methi (dried fenugreek leaves)

    1 heaped tbsp ginger-garlic paste

    1/2 tsp cumin powder

    1 tsp garam masala powder

    1 tbsp paanch phoron (a mix of mustard seeds, fennel seeds, onion seeds, black cumin and fenugreek seeds), available at Indian supermarkets


  • Place paneer, peppers and onions in a bowl and pour over the prepared marinade. Mix well, cover the bowl and refrigerate for an hour.

    Thread the paneer, onion and peppers on to the skewers.

    Heat ghee in a wide frying pan over a high heat. Place the skewers in the pan and cook, turning every 2-3 mins, until the paneer turns golden brown. Delicious served with mint chutney.