Deliciously crisp on the outside, delightfully gooey on the inside, this is Paneer at its best! Serve with green chutney for dipping, warm naan for wrapping and perhaps some grilled tomatoes or a salad on the side. Read more about saffron in The Glory Of saffron.
1 lb. Paneer (Indian cottage cheese)
4 cloves garlic
1 inch piece ginger
2 tbsp each: plain Balkan style yogurt, oil, lemon juice
1 tsp each: garam masala, ground cumin, ground coriander, dried fenugreek leaves (kasoori methi), ground fennel seeds
1/2 tsp cayenne pepper
1/4 tsp red food colouring or saffron strands, optional
Salt to taste
Cut paneer into 3 inch X 1/2 inch thick slabs or cube into bite sized squares. Place in deep mixing bowl.
Combine remaining ingredients in jar of a mini blender or food processor and blend till smooth. Pour over paneer in bowl, tossing gently to coat completely. Cover and refrigerate bowl for at least 4 hours or overnight if desired.
When ready to grill, heat barbecue to medium high. Thread paneer onto skewers, place on grill and cook covered until lightly browned and slightly crisp, about 7-8 min per side.
If you have any marinade left in the bowl, baste paneer occasionally with it to keep it from drying out, turning skewers only once to prevent paneer from falling off.
Serve with a squeeze of lemon if desired.