HARIALI PANEER TIKKA (GREEN PANEER SKEWERS)

Hariali Paneer Tikka (Green Paneer Skewers) image

Provided by Pushpesh Pant

Yield 4 Servings

Number Of Ingredients 17

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16 cloves garlic, crushed
10 green chiles, de-seeded (optional) and roughly chopped
1 large bunch cilantro leaves
5 large bunches mint leaves
125ml (4 fl. oz) tamarind paste
Salt
1 kg (2 lbs) homemade or store-bought paneer, cut into medium-sized pieces
375ml (13fl oz or 1 cup) plain Greek yogurt, strained overnight in a muslin bag to remove water
2 tablespoons heavy cream
4 teaspoons garlic paste (see Cooks' Note)
1 tablespoon cilantro leaves
2 tablespoons red chile paste
1 teaspoon green chile paste
90g (3 oz) Mint Chutney
2 tablespoons gram (chickpea) flour
3 tablespoons mustard oil
Black rock salt

Steps:

Put the garlic, chiles, coriander and mint leaves in a blender and process until ground, then transfer to a bowl. Add the tamarind paste and mix together. Season with salt. The amount of chiles and salt can be increased or decreased to taste. This chutney should be consumed on the day it is made.
To prepare the marinade, put the yogurt, cream, garlic paste, cilantro leaves, red and green chile pastes, chutney, roasted gram flour and oil in a large bowl. Season with salt and mix together.
Coat the paneer with the marinade and set aside for about 2 hours.
Prepare a charcoal grill, or alternatively preheat the oven to 180ºC/350ºF/Gas Mark 4. Take a metal skewer and thread the marinated paneer cubes through it, leaving a 2.5-cm/1-inch gap between each cube. Roast over a charcoal grill or in the preheated oven for 10-15 minutes.