Dinner · Vegetarian Mains
Ajwain Paneer Skewers with Green Chutney
- Serves
- 6 servings
Bring it to the table
About this recipe.
Spiced yogurt-marinated paneer grilled and served with cilantro-mint chutney.
Before you start
Gather your ingredients.
Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
Chutney
- 1/2 small red onion
- 3 green Thai or small serrano chiles
- 2 garlic cloves (finely grated)
- 1 1/2-inch piece ginger (peeled and finely grated)
- 1 1/2 cups packed cilantro leaves and tender stems
- 1 cup packed mint leaves
- 2 tablespoons fresh lemon juice
- 2 teaspoons Diamond Crystal kosher salt (or 1 1/4 teaspoons Morton for the base recipe)
- 1 teaspoon sugar
- 1/4 cup water
Paneer
- 2 teaspoons cumin seeds
- 2/3 cup vegetable oil
- 4 teaspoons Diamond Crystal kosher salt (or 2 1/4 teaspoons Morton for the base recipe)
- 2 teaspoons cayenne pepper
- 2 teaspoons garam masala
- 1 teaspoon ground turmeric
- 3 garlic cloves (finely grated)
- 1 2-inch piece ginger (peeled and finely grated)
- 1 cup plain whole-milk Greek yogurt
- 2 teaspoons ajwain seeds (or caraway seeds)
- 24 oz paneer (four 6-ounce blocks, each cut into 4 cubes)
To serve
- vegetable oil (for grill and brushing)
- lettuce leaves (for serving)
- chaat masala (optional, to finish)
- lime wedges (for serving)
Turn the paneer gently
Let grill marks develop before turning. A thin spatula can help release the cheese without pulling it from the skewer.
At the table
Serve over lettuce with lime wedges and the cool green chutney.
The cooking plan
How to make Ajwain Paneer Skewers with Green Chutney.
Blend all the chutney ingredients until smooth. Transfer to a covered bowl and refrigerate until serving.
Toast the cumin seeds in a dry skillet over medium heat for about 2 minutes, shaking the pan, until fragrant and slightly darker. Cool and grind finely.
Warm the marinade oil in a saucepan until shimmering, transfer carefully to a heatproof bowl and cool to lukewarm. Stir in the ground cumin, paneer salt, cayenne, garam masala and turmeric. Whisk in the garlic, ginger, yogurt and ajwain.
Coat the paneer gently in the marinade. Cover and refrigerate for at least 30 minutes. Prepare a grill for medium heat and oil the grate.
Lift the paneer from the marinade and thread onto metal skewers, three or four cubes per skewer. Discard the used marinade. Grill for about 6–8 minutes, brushing with oil and turning halfway through, until grill marks form and the centers are hot. Use a thin metal spatula to release any sticking edges gently.
Arrange on lettuce leaves. Drizzle with some chutney, add optional chaat masala and serve with lime wedges and the rest of the chutney.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Ajwain Paneer Skewers with Green Chutney
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Ingredients
- ½ small red onion
- 3 green Thai or small serrano chiles
- 2 garlic cloves finely grated
- 1 1/2-inch piece ginger peeled and finely grated
- 1 ½ cups packed cilantro leaves and tender stems
- 1 cup packed mint leaves
- 2 tablespoons fresh lemon juice
- 2 teaspoons Diamond Crystal kosher salt or 1 1/4 teaspoons Morton for the base recipe
- 1 teaspoon sugar
¼ cup water
- 2 teaspoons cumin seeds
- ⅔ cup vegetable oil
- 4 teaspoons Diamond Crystal kosher salt or 2 1/4 teaspoons Morton for the base recipe
- 2 teaspoons cayenne pepper
- 2 teaspoons garam masala
- 1 teaspoon ground turmeric
- 3 garlic cloves finely grated
- 1 2-inch piece ginger peeled and finely grated
- 1 cup plain whole-milk Greek yogurt
- 2 teaspoons ajwain seeds or caraway seeds
- 24 oz paneer four 6-ounce blocks, each cut into 4 cubes
- vegetable oil for grill and brushing
- lettuce leaves for serving
- chaat masala optional, to finish
- lime wedges for serving
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Blend all the chutney ingredients until smooth. Transfer to a covered bowl and refrigerate until serving.
- Toast the cumin seeds in a dry skillet over medium heat for about 2 minutes, shaking the pan, until fragrant and slightly darker. Cool and grind finely.
- Warm the marinade oil in a saucepan until shimmering, transfer carefully to a heatproof bowl and cool to lukewarm. Stir in the ground cumin, paneer salt, cayenne, garam masala and turmeric. Whisk in the garlic, ginger, yogurt and ajwain.
- Coat the paneer gently in the marinade. Cover and refrigerate for at least 30 minutes. Prepare a grill for medium heat and oil the grate.
- Lift the paneer from the marinade and thread onto metal skewers, three or four cubes per skewer. Discard the used marinade. Grill for about 6–8 minutes, brushing with oil and turning halfway through, until grill marks form and the centers are hot. Use a thin metal spatula to release any sticking edges gently.
- Arrange on lettuce leaves. Drizzle with some chutney, add optional chaat masala and serve with lime wedges and the rest of the chutney.
Notes
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How do I change the number of servings?
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