The paneer cheese is a typical Indian unripened cheese made at home. It has a sour taste and is often used for vegetarian variations of dishes made of meat, or for soups. Paneer Tikka Masala made with cottage cheese is very popular in the continent especially in the north, but is also consumed in countries like Nepal, Pakistan and Bangladesh where milk is an ingredient present in much of the local cuisine. It is also called Chhena. It is traditional for women in India to work directly dairy products in their kitchens.
The paneer is an Indian cheese similar to cottage cheese is said, adds flavour and for this reason it is almost always combined with preparations of vegetables stewed or raw, or is eaten fried, marinated in many ways, but also grilled or put in the oven.
10 cubes paneer (cottage cheese)
18 cherry tomatoes
1 onion diced
2 green bell peppers, diced
1 cup yogurt
2 tsps garlic paste
1 tsp chilli powder
1/2 tsp tumeric powder
2 tsp coriander powder
1 tsp cumin seeds roasted and coarsely ground
Salt to taste
1 lemon to garnish
Mix the yogurt with the coriander, cumin, chilli and tumeric powders and garlic paste. Add salt to taste. Whisk to get a smooth paste.
Add the cubes of paneer to this paste and coat well. Allow to marinate for several hours.
On wooden barbecue skewers, alternate cubes of paneer with the cherry tomatoes, onion and green bell peppers squares. Brush the kebabs with oil.
Preheat the broiler or the grill. Grill on a barbecue or in the oven for 5 minutes or until the vegetables are soft as per your liking. Grill them until the vegetables are cooked and the paneer turns light orange shade or until done.
Garnish with a squeeze of lemon and serve.