Читать книгу Gordon Ramsay’s Great Escape: 100 of my favourite Indian recipes - Gordon Ramsay - Страница 11

2.5cm ginger, peeled and finely grated

¹/₂ tsp hot chilli powder, or to taste

1 tsp carom seeds

1 tsp dried mango powder

1 tsp ground cumin

1 tsp garam masala

¹/₂ tsp fine sea salt

1 tbsp gram flour

100ml thick natural yoghurt

This quick snack requires little effort and the paneer provides a great source of protein for vegetarians. Most Indian households would make their own paneer, as the process is really simple, but many UK supermarkets now sell it ready-made in convenient blocks. Tandoori food, under which these kebabs are classified, are best cooked in the traditional, hot, domed tandoor oven to create a smoky flavour, but for domestic cooking a griddle pan, barbecue or a searing hot grill can be used to create similar results.

Soak 6 bamboo skewers in cold water for at least 20 minutes. Tip the paneer cubes into a large bowl along with the onion and pepper cubes. In a small bowl, mix together all the ingredients for the marinade until evenly combined. Pour the marinade over the paneer and vegetables and mix well. If you have time, leave them to marinate in the fridge for at least 30 minutes.

Thread the paneer on to the soaked skewers, alternating with the onion and pepper chunks. Heat a lightly oiled griddle pan until hot (or preheat the grill to the highest setting). Griddle or grill the skewers for 3–5 minutes on each side, basting with ghee or melted butter several times, until they are deliciously smoky and charred at the edges.

Serve straight away with some warm naan or chapatti breads and some Spicy green or Sweet tamarind chutney (see pages 215 and 217).