Serves 4 (or more as part of a feast)

INGREDIENTS

• 100g (3½oz) Greek yoghurt
• 2 tsp tomato purée (paste)
• 1 tsp amchur (mango powder)
• ½ tsp chilli powder
• ½ tsp ground turmeric
• ½ tsp coarsely ground black pepper
• 15g (½oz) fresh ginger, peeled and minced
• 2 cloves garlic, minced
• 500g (1lb 2oz) paneer, cut into 3cm (1¼in) cubes
• 1 green (bell) pepper, deseeded, cut into 3cm (1¼in) cubes
• 1 red onion, halved, layers pulled apart and cut to match the pepper

• 4–6 skewers

For the coriander and mint chutney

• 20g (1oz) coriander (cilantro), leaves and stems
• Leaves picked from 15g (½oz) mint
• Juice 1 lime
• 2 medium tomatoes, roughly chopped
• 1 mild green chilli, deseeded
• 1 tsp golden caster (superfine) sugar
• ½ tsp flaky sea salt
• 1 tbsp vegetable or groundnut (peanut) oil

To serve

• 1 small red onion, finely sliced
• 1 lime, sliced into 8 wedges

• Naan, chapati or other flatbread and/or plain white rice

Combine the yoghurt, tomato purée, ground spices, ginger and garlic. Smother the paneer in the yoghurt marinade, then assemble the paneer, pepper and onion squares onto the skewers, alternating in this order. Leave for anywhere between 20 minutes and 24 hours (cover and refrigerate if leaving for longer than an hour).

Put all the ingredients for the chutney in a blender and blitz until smooth. This is best when freshly made (the colours and flavours of the herbs dull after a couple of hours – they’re fine, just not as zingy).

Heat the oven to 240°C/220°C fan/475°F. Line a baking sheet with baking paper and arrange the skewers on top. Cook for 8–10 minutes so that the paneer squares are charred at the edges and the peppers and onion are just beginning to soften, while the marinade and centre of the cheese are still relaxed and slack, not dry and tight. Serve with the chutney, sliced onion and lime, plus flatbreads and/or rice.