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For the spice mix:
Toast the cumin, coriander and fennel seeds in a dry skillet or frying pan. Grind in a spice grinder or pestle and mortar. Mix in a small bowl or cup with the remaining marinade ingredients.
To prepare the skewers:
Cook the whole potatoes in a large pan of boiling salted water for 12-15 minutes, or until almost cooked through. Strain through a colander and return them to the pan. Leave under a running cold tap for 1 minute to arrest the cooking process. Drain again. Cut the potatoes into 3cm square-ish chunks. Cut the cauliflower into florets a similar size to the potato chunks. Blanch the florets in boiling salted water for 2 minutes. Drain and plunge into iced water to arrest the cooking process. Drain again. Place the cooked potato chunks, cauliflower florets and paneer in a bowl and toss with the vegetable oil. Sprinkle over the marinade spice mix and toss, distributing the flavours evenly. Thread the potatoes, cauliflower and paneer cheese, mixed up, onto the skewers. Cover and refrigerate over night or for at least three hours.
Place the skewers on the grill and cook for 3-4 minutes on each of the four sides, or until the vegetables and cheese are gently charred around the edges.
Serve on or off the skewers, sprinkled with whole toasted cumin seeds, chopped chilli and chopped fresh coriander and accompanied by a pickle tray.
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