Paneer paanch phoron
200g paneer, cut into cubes
3 bellpeppers in assorted colours, cut into large chunks
1 large onion, cut into large chunks
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.