Nutrition per portion
Paneer is an unsalted cheese popular in Indian cooking. It’s a really versatile ingredient that can be used in curries, salads, or to fill Indian starters such as dosa and pakora. It pairs well with strong flavours and spices. Once you’ve tried paneer in this dish, why not try making our spinach and paneer curry or grilled paneer and mango salad.
HOW TO MAKE GRILLED PANEER WITH BUTTERNUT SQUASH AND SPICED YOGHURT
- 1 butternut squash, peeled, deseeded and cut into chunks
- 250g paneer, cut into chunks
- 3 red onions, cut into wedges
- 150g Greek yogurt
- 1tbsp garam masala
- juice and zest of 1 lemon, plus wedges to serve
Steam or microwave the squash until just tender, about 5 mins on steam or 3 mins with water in the microwave. Allow it to cool. Thread the squash, paneer and onions onto 8 skewers. Put onto a flattish dish. Mix together the yogurt, garam masala and lemon zest and juice with plenty of sea salt and black pepper. Pour over the skewers and mix well. Leave to marinate for up to 4 hours.
When you are ready to serve, cook under the grill until browned and bubbling or grill on the barbecue. Serve with extra lemon wedges and a crunchy salad.