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chef-hemant-vegetables-paneer

Chef Hemant’s Vegetables and Paneer


  • Author: Chef Hemant Mathur
Scale

Ingredients

Choose a variety of vegetables such as:

  • 1 eggplant
  • 2 green peppers
  • 2 red bell pepper
  • 1 squash
  • 2 tomatoes
  • 2 apples
  • 1 onion
  • A handful large mushrooms
  • About 5 lbs total and/or cubes of paneer

Marinade:

  • 2 tsp cayenne pepper
  • 1 tsp garam masala*
  • 1 tsp turmeric powder
  • 2 tsp chaat masala**
  • 1 tsp royal cumin seed
  • 1 tbsp malt vinegar
  • ½ cup olive oil
  • Salt – to taste

Instructions

Cut vegetables into about 1-inch thick slices. Cut paneer into 1-inch cubes. This makes it easier to skewer.

Combine vegetables and marinade ingredients into a large bowl. Mix well until all vegetables are evenly coated with the spices. Refrigerate for about 2 hours.

Heat the Hōmdoor tandoor oven to 500-550˚ F.

Skewer and let cook for about 7-8 minutes or until slightly charred.


Notes

*Garam masala is a 12-spice blend typically found in South Asian dishes and can be purchased at an international market or Indian grocery store.

** Chaat masala is a blend of 4-5 spices found in South Asian dishes and can also be purchased at an international market or Indian grocery store.

Keywords: vegetables paneer skewers, Chef Hemant Mathur