Dan Toombs gives us his favourite barbecue dishes from his latest book The Curry
Guy Veggie. Invite your friends over for a grilled veggie feast with a difference
Indian flavours
to enjoy outdoors
PreParatIon
tIme 10 mInutes,
Plus marInatIng tIme
CookIng tIme
10-12 mInutes
serves 4, or more as
Part of a mealPaneer hariyali
YOU WILL NEED
For the marinade 4 2 tsp cumin seeds
4 1 very large bunch fresh mint 4 1 very
large bunch fresh coriander 4 6 green
chillies 4 4 garlic cloves 4 5cm piece ginger
4 juice 2 lemons 4 150g plain yoghurt
4 ½ tsp amchoor (dried mango powder)
4 1 tbsp ground cumin 4 1 tsp chaat
masala 4 ¼ tsp ajwain (carom) seeds
4 1 tsp dried fenugreek leaves (kasoori
methi) 4 2 tbsp gram (chickpea) flour
4 1 tbsp vegetable oil For the skewers
4 400g paneer, cut into small cubes 4 1 red
onion, quartered and cut into pieces the
size of the paneer 4 1 green pepper, cut
into pieces the size of the paneer 4 8 cherry
tomatoes 4 naans or chapattis, to serveDIRECTIONS
nTo make a mint and coriander sauce for
the marinade, in a dry frying pan, roast the
cumin seeds over medium-high heat until
warm to the touch and fragrant but not
yet smoking. Pour the roasted seeds into
a blender or spice grinder with the mint,
coriander, green chillies, garlic, ginger,
lemon juice and 2 tablespoons of the
yoghurt. Blend to a paste. If you are having
trouble getting the ingredients to blend,
add a little more lemon juice or a drop or
two of water until you have a thick green
paste. Whisk the remaining yoghurt into the
paste until very smooth. Season with salt.
nIn a bowl whisk the rest of the marinade
ingredients together with the sauce and
add the paneer, red onion, pepper and
tomatoes. Mix thoroughly and marinate
for at least 10 minutes, or a few hours
ahead of cooking.
nSet the barbecue for direct cooking.
nSkewer the paneer, onion, pepper and
tomato. When ready to cook, place the
skewers over the hot coals and cook for
about 10 minutes, turning until the paneer
cubes are cooked, soft and nicely charred.
nSeason with salt to taste and wrap into
naans or chapattis.