Entree: Vegetable Tikka Skewers
You will need:
- 500g yogurt (dahi)
- 2 tsp cumin (jeera) seeds
- 1 tsp coriander seeds
- 1 tsp paprika
- 1 tbsp garam masala
- 1 tsp salt
- 1 tsp turmeric (haldi)
- 1 piece fresh ginger, finely grated
- 1 tsp lemon juice
- 1 tsp pepper
- 250g small potatoes
- 300g paneer, cut into chunks
- 3 onions, peeled and sliced into wedges
- 2 red bell peppers, cut into chunks
- 10-15 mint leaves
- 250g salad leaves chopped
Soak 12 wooden skewers in water for 30 mins (this helps to stop them burning). Mix together the cumin, coriander seeds, paprika, garam masala, salt, turmeric and lemon juice with 2 tbsp water. Heat in a pan and stir till water is absorbed. This is your tikka paste.
In a large bowl, mix the tikka paste with half of the yogurt and ginger. Boil the potatoes in salt water for 7 mins, then drain and add to tikka mixture with the paneer. Gently mix into the marinade and chill for 2 hrs.
To assemble the kebabs, alternately arrange the marinated potatoes and paneer onto the skewers with onions and peppers.
Heat the barbecue or a grill. Blend the mint leaves with salt, pepper and paprika into the remaining yogurt and mix with the salad leaves. Barbecue or grill the kebabs for 10-15 mins, until the veggies are charred and softened. Serve your vegetable tikka skewers hot with the refreshing minty salad.