Ingredients:
350g paneer
1 tablespoon chili powder
½ teaspoon turmeric
½ teaspoon salt
2 tablespoons of chickpea flour
1 teaspoon ground coriander
1 teaspoon ground cumin
50 ml of plain yogurt
½ teaspoon garam masala
method
Cut the paneer into pieces of about 2 cm cubic. Shake chili powder, turmeric and salt. Mix gently to ensure that the paneer is coated evenly, but do not let it break. Macerate for 10 minutes.
Combine the chickpea flour with cilantro, cumin and yogurt. Cover the paneer with spiced yogurt and refrigerate for 30 minutes.
Heat grill to its highest position. Put the paneer on skewers and grill for 3-5 minutes per side - until lightly charred at the edges. Serve immediately, sprinkled with garam masala with a slice of lemon to squeeze over.
Do not forget that if you are using bamboo skewers will be soaked in water for 30 minutes before threading the paneer. This ensures that not catch fire under the grill.
