Tandoori Paneer and Pepper Skewers with Mint-Cilantro Chutney

Steps

1. Step 1

   If you are using wooden skewers, put 8 of them in a dish of water to soak so they don't burn on the grill.

2. Step 2

   In a large bowl, whisk together the yogurt, oil, ginger, garlic, garam masala, cumin, paprika, turmeric, cayenne, lemon juice and salt until smooth. It should be thick enough to coat a spoon.

   5 min

   • 3/4 cup plain whole-milk yogurt (not Greek)
   • 2 tbsp vegetable oil
   • 1 tbsp fresh ginger
   • 3 cloves garlic
   • 2 tsp garam masala
   • 1 tsp ground cumin
   • 1 tsp sweet paprika
   • 1/2 tsp ground turmeric
   • 1/2 tsp cayenne pepper
   • 1 tbsp lemon juice
   • 1 1/4 tsp fine salt
3. Step 3

   Add the paneer, bell pepper and red onion to the marinade and fold gently with a spatula until everything is coated. Cover and refrigerate 30 minutes (up to 4 hours).

   30 min, hands-off

   • 14 oz paneer
   • 2 bell peppers (1 red, 1 green)
   • 1 red onion
4. Step 4

   While it marinates, make the chutney: blend the mint, cilantro, chile, ginger, yogurt, lemon juice, sugar and salt until smooth, adding 1–2 tablespoons water to get it moving. Taste, add salt or lemon as needed, and refrigerate.

   10 min

   • 1 cup fresh mint leaves
   • 2 cups fresh cilantro leaves and tender stems
   • 1 serrano or green chile
   • 1 tbsp fresh ginger
   • 3 tbsp plain yogurt
   • 2 tbsp lemon juice
   • 1 tsp sugar
   • 1/2 tsp fine salt
5. Step 5

   Start the rice: heat the oil in a saucepan over medium heat, add the mustard seeds and cook until they pop, about 30 seconds. Add the curry leaves (stand back, they spatter) and the turmeric, stir once, then add the rinsed rice and stir to coat.

   5 min

   • 1 1/2 cups basmati rice
   • 2 tbsp vegetable oil
   • 1 tsp black mustard seeds
   • 10 fresh curry leaves
   • 1/4 tsp ground turmeric
6. Step 6

   Add the water and 1 teaspoon salt, bring to a boil, then cover and cook on the lowest heat for 12 minutes. Take it off the heat and let it sit, covered, 5 minutes.

   17 min, hands-off

   • 2 1/4 cups water
   • 1 tsp salt
7. Step 7

   Heat the grill to medium-high (about 450°F) and oil the grates well. Thread the paneer, pepper and onion onto the skewers, alternating and leaving a little space between the pieces, then brush with the tablespoon of oil.

   10 min · 450°F

   • 1 tbsp vegetable oil
8. Step 8

   Grill the skewers, turning every 2–3 minutes, until the paneer is browned and charred in spots and the peppers are blistered and tender, 8–10 minutes total. Don't force them: let each side release from the grate before turning.

   10 min

9. Step 9

   Fluff the rice with a fork and stir in the lemon juice; taste and add salt. Serve the skewers over the rice with the chutney alongside.

   5 min

   • 3 tbsp lemon juice
   • the rest of the salt

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026