Gram flour, made
chickpeas, is used
extensively in Indian
cookery. It has a
lovely nutty flavour
and lends itself well
to spicy batters.
If you can’t get
hold of paneer, tofu
is also good.
Soak 12-15 bamboo skewers in water
for 15 mins – this helps to stop them
from burning under the grill. Cut the
paneer cheese into 3cm cubes and
toss with the lemon juice and ground
cumin. Set aside for 30 mins.
Sieve the gram flour, garam masala
and paprika into a bowl and add the
cream, garlic and chopped chillies
plus enough water to make a thick
batter, then stir until smooth. Drain
the paneer and add to the batter
with 2 tbsp of the cumin-spiced
lemon juice. Coat all the paneer
cubes in batter.
Heat grill to its hottest setting and
line the grill pan with foil. Thread the
paneer onto skewers, alternating it
with chunks of pepper and courgette.
Drizzle with batter from the bowl and
cook for 4-5 mins on each side, spooning
over more batter when you turn them.
Grill until charred at the edges. Brush
with melted butter, sprinkle with the
ground cumin, and serve immediately,
accompanied with lemon wedges.