Serves: 4
Total Calories: 1,663

8 ounces (1 recipe) Paneer Cheese, cut into 16 equal pieces
2 tablespoons Basic Ginger-Garlic Paste or store-bought
About 1 1/2 pound mixed fresh vegetable of your choice, cut into 1 1/2-inch pieces
1 cup nonfat plain yogurt, whisked until smooth
2 tablespoons fresh lemon juice
2 tablespoons peanut oil
2 tablespoons chickpea flour
1 teaspoon Garam Masala
1/2 teaspoon cayenne pepper, or to taste
1/4 teaspoon ground turmeric
1 teaspoon salt, or to taste
4 to 6 metal or bamboo skewers, soaked in orange juice or water at least 30 minutes
Shredded lettuce (optional)

1. Prepare the paneer cheese. Prepare the ginger-garlic paste. Place the paneer cheese and vegetables in a large non-reactive bowl. In a small bowl mix together the paneer, lemon juice, oil, chickpea flour, ginger-garlic paste, garam masala, cayenne pepper, turmeric, and salt. Add to the paneer cheese pieces and vegetables and mix well, making sure that all the pieces are well-coated. Cover and marinate in the refrigerator at least 8 hours or up to 12.

2. Preheat a grill to 375°F to 400°F or preheat the broiler. Thread the vegetables and paneer cheese onto the skewers and grill over medium-high heat coals, or broil on the top rack (about 4 to 5 inches from the heating element), turning frequently, until lightly golden, 5 to 7 minutes. (Don't overcook, as paneer cheese will toughen.) Baste occasionally with the marinade. Transfer to a serving platter and serve the shaslik on skewers, or slide the pieces off onto a bed of shredded lettuce, if using.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 1,663
Calories from Fat: 420

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