Tamarind-Glazed Paneer Kebabs

Serves 2

300g paneer

1 clove garlic, minced

1/4" piece of ginger (or pre-minced)

pinch cayenne

1/4 ground tumeric

1/8 tsp garam masala

1/2 lime

1tbsp vegetable oil

salt to taste

Tamarind Glaze (so worth making!)

1 tbsp tamarind pulp

1/2 cup water

1/4 tsp garam masala

1/8 tsp cayenne pepper, or to taste

1.5 tbso brown sugar

• Cut paneer into 3/4" cubes. Mince garlic and ginger (use a microplane grater). Juice the lime.

• Marinate paneer: combine garlic, ginger, cayenne, tumeric, garam masala, lime juice, oil and salt in a medium sized mixing bowl and mix well. Stir in paneer and toss gently to coat. Set aside for 1 hour.

• Prepare glaze: combine all glaze ingredients in a small saucepan. Bring to a boil, reduce and simmer until sauce is reduced to 1/3 cup. Strain and set aside. If you over reduce - just add a bit of water.

• Pre-heat pan over medium heat, grill panneer until browned on all sides.

• brush paneer with glaze before removing and again before service. 

Can be made with Udupi Squash Curry and Rice Pilaf with Cashews and Mango Chutney