Recipe detail

Vegetarian dishes Paneer and vegetable skewers

1.1. 1

Author: Jaroslav Mikoška

Company: Retigo

Food category: Vegetarian dishes

Cuisine: Indian

Program steps

  • Preheating:
  • 250 °C

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1
Hot air
50 %
time icon Termination by time
time icon 00:07 hh:mm
probe icon 210 °C
ventilator icon 100 %
ventilator icon 

drizzle over the melted butter, turn

2
Hot air
50 %
time icon Termination by time
time icon 00:02 hh:mm
probe icon 210 °C
ventilator icon 100 %
ventilator icon 

Ingredients - number of portions - 6

Name Value Unit
paneer, cut into 2.5cm cubes 300 g
large onion, cut into 2.5cm cubes 1 pcs
green and 1 red capsicum pepper, cored and cut into 2.5cm cubes 0 pcs
oil 30 ml
wooden skewers, soaked for an hour 6 pcs
butter, melted, for drizzling 30 ml
chaat masala to sprinkle 1 g
yoghurt 125 g
small knob fresh ginger, peeled and roughly chopped 10 g
garlic cloves, peeled and finely chopped 2 pcs
salt 1 g
chilli powder 1 g
garama masala 1 g
lemon juice 15 ml
gram flour 10 g
cumin powder 1 g
seeds of green cardamom, ground 6 pcs

Directions

For the marinade, mix together all the marinade ingredients (yoghurt, ginger, garlic, salt, chilli, garam masala, lemon juice, gram flour, cumin powder, cardamom, oil) in a bowl and add the paneer, onion and peppers. Cover with cling film and allow the paneer and vegetables to marinate for 30-40 minutes, or longer, in the fridge. Preheat the Retigo combi oven to 250C, on hot air 50% and put a Retigo express grill GN container to the combi oven to preheat. Thread the vegetables and paneer alternately onto the skewers. Reduce the temperature to 220C and grill in the oven for 7 minutes, drizzle over the melted butter, turn and cook for another 2 minutes or until charred at the edges. Sprinkle with chaat masala and serve.

Recommended accessories

Vision Express Grill