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
- 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
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.
*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