Tandoori Grilled Paneer Skewers With Mint Rice Recipe

About this recipe

Smoky and flavorful paneer skewers marinated in tandoori spices, paired with refreshing mint-infused basmati rice for a satisfying dinner.

Ingredients

• 200 g Paneer
• 125 ml Flavoured Yogurt Drink - Mango
• 1 kg Basmati Rice
• 250g Green Chilli
• 500 g Onion
• 135 g Nut Dry Fruit Mix - Tandoori Masala
• 20 g Turmeric Powder
• 100 g Salt
• - Spearmint Leaves | Dried & Fragrant | For Teas, Detox Water & Spice Blends | Natural & Refreshing
• 100 g Jeera
• 1 l Soyabean Oil

Instructions

1. 1. Cut paneer into bite-sized cubes and set aside in a bowl.
2. 2. Mix yogurt, ginger-garlic paste, lime juice, tandoori masala, chili powder, turmeric, and salt into a smooth marinade.
3. 3. Coat the paneer cubes evenly with the marinade and refrigerate for 20 minutes.
4. 4. Thread the marinated paneer onto skewers and brush lightly with vegetable oil.
5. 5. Preheat a grill or stovetop griddle and cook the paneer skewers on medium heat until charred and cooked through, turning occasionally.
6. 6. Rinse the basmati rice under running water until clear, then soak for 15 minutes.
7. 7. Heat a small amount of oil in a pan, add cumin seeds, and let them sizzle for 30 seconds.
8. 8. Add chopped onion and green chilies to the pan, sauté until onions are translucent.
9. 9. Drain the soaked rice and add it to the pan along with water and a pinch of salt.
10. 10. Bring the rice to a boil, then reduce heat to low and cover, cooking until fully done.
11. 11. Chop fresh mint leaves finely and mix them into the cooked rice just before serving.
12. 12. Serve the grilled paneer skewers over the mint-infused rice on a platter.