Paneer and Vegetable Skewers

- 1 pack of The Spice Tailor Original Tikka Masala
- 300g paneer, cut into 2.5cm cubes
- 1 small onion, cut into 2.5cm cubes
- 1 small green and red peppers, cored and cut into 2.5cm cubes
- 6 wooden skewers, soaked for an hour
- 2 tbsp butter, melted, for drizzling
- Chaat masala (a dried spice mixture available from Asian grocers), to sprinkle over
- Pour both the sauces from the pouches into a bowl and add the paneer and vegetables (leave the spices for another day). Cover with cling film and allow the paneer and vegetables to marinate for 30 minutes, or longer.
- Preheat the oven to 200°C (Fan 180°C/Gas Mark 6) and oil a baking sheet or grill rack. Thread the vegetables and paneer alternately onto the skewers. Bake/grill in the oven for seven minutes, drizzle over the melted butter, turn and cook for another few minutes or until charred at the edges.
- Sprinkle with chaat masala and serve as they are or with chutni.
- 1 pack of The Spice Tailor Original Tikka Masala
- 300g paneer, cut into 2.5cm cubes
- 1 small onion, cut into 2.5cm cubes
- 1 small green and red peppers, cored and cut into 2.5cm cubes
- 6 wooden skewers, soaked for an hour
- 2 tbsp butter, melted, for drizzling
- Chaat masala (a dried spice mixture available from Asian grocers), to sprinkle over
- Pour both the sauces from the pouches into a bowl and add the paneer and vegetables (leave the spices for another day). Cover with cling film and allow the paneer and vegetables to marinate for 30 minutes, or longer.
- Preheat the oven to 200°C (Fan 180°C/Gas Mark 6) and oil a baking sheet or grill rack. Thread the vegetables and paneer alternately onto the skewers. Bake/grill in the oven for seven minutes, drizzle over the melted butter, turn and cook for another few minutes or until charred at the edges.
- Sprinkle with chaat masala and serve as they are or with chutni.