Paneer Kebabs

Masterchef, one of my favourite culinary shows on TV, is on air now. I saw one of the contestants last week was making this vegetarian dish and got through to the next stage. It's got to be an outstanding veggie dish to be able to beat the meat dishes that were presented by most of the other contestants. It was Paneer Kebab with Cucumber Raita, Coriander Chutney, and Pilau Rice. Paneer is a fresh Indian curd cheese and has a similar texture to halloumi, so if you can't find it you can substitute it with halloumi instead.  Inspired by that dish I was trying to make my own version of it and it was rather nice because the spiciness of the kebab and the freshness of the chutney and the raita works really well. Most of the ingredients that I mention here are widely available at your local Asian supermarkets.


Tandoori Spiced Paneer Kebabs with Fresh Coriander and Coconut Chutney, Cucumber Raita and Pilau Rice

Ingredients

For the Tandoori Paneer

250g paneer, cut into cubes

1 whole red pepper, cut into cubes

3 mushrooms, cut into quarters

1/2 aubergine, cut into cubes

For the marinade

150ml plain yoghurt

75ml double cream

2 garlic cloves, crushed

1 tsp chopped ginger

1/2 tsp cayenne paper

1 tsp ground coriander

2 tsp garam masala

1/2 tsp turmeric

1 handful fresh coriander, finely chopped

2 tsp lime juice

salt and pepper

Mix all the ingredients for the marinade in a bowl and season with salt and pepper. Mix the marinade with the paneer, aubergine, mushrooms and red pepper and set aside to marinate for 15 minutes.

For the fresh coriander and coconut chutney


100g fresh coconut, roughly chopped
1 whole bunch fresh coriander
5 mint leaves
1 small garlic clove, chopped
1/2 green chilli, deseeded and chopped
1 tbs plain yoghurt
1 tsp lime juice
salt and pepper

Fresh Coconut and Coriander Chutney

Combine all ingredients in a food processor or a blender, season with salt and pepper, blitz for about 5 minutes and put in a bowl and keep refrigerated until needed.


For the raita


3 tbs yoghurt
1 tbs roughly chopped cucumber
5 mint leaves, chopped
1 tsp finely chopped onion
salt and pepper


Combine all ingredients in a bowl, mix well using a fork and set aside


For the pilau rice


180g basmati rice
380ml boiling water
2 tbs vegetable oil
1/2 onion, chopped
1 bay leaf
2 inches cinnamon stick
2 whole green cardamoms
2 cloves
1 tbs sultanas
1 tbs toasted flaked almonds for garnish
salt and pepper


Sweat the onion on a deep saucepan until translucent, add the bay leaf, cinnamon stick, cloves and cardamoms and fry for another 3 minutes. Then add the rice, sultanas and water, and season with salt and pepper. Turn the heat down to the lowest setting and slowly simmer with the lid on for about 15 minutes until the rice is cooked and fluffy. 
While the rice is cooking you can start cooking the kebabs. Thread the paneer and the vegetables alternately onto wooden skewers and cook under a grill on medium heat for 5 minutes on each side or until all the vegetables are tender. Serve the kebabs with the rice, chutney and raita.