Paneer Tikka with Mint Chutney and Rice

Ingredients

Quantities are for one portion.

• 120 gpaneer, cubed
• 1red bell pepper, diced
• 0.5onion, diced
• 1 tbsptandoori masala
• 1 tbspvegetable oil
• 1 tspgaram masala
• 100 gplain yogurt
• 80 gbasmati rice (dry)
• 30 mlmint coriander chutney (store-bought)

Method

1. Rinse the basmati rice and cook it according to the packet instructions, then set aside and keep warm.
2. In a bowl, mix the yogurt with the tandoori masala and garam masala to form a thick marinade.
3. Add the paneer cubes, diced bell pepper, and onion to the marinade, coating everything thoroughly, and let it sit for a few minutes.
4. Thread the marinated paneer and vegetables onto skewers, or spread them on a tray.
5. Heat the vegetable oil in a grill pan over medium-high heat and cook the paneer and vegetables, turning occasionally, until charred at the edges and cooked through.
6. Serve the hot paneer tikka over the basmati rice with the mint coriander chutney on the side.