Tandoori Pumpkin & Paneer Skewers
Smoky, spiced skewers of roasted pumpkin, paneer, and red onion served with a cooling cucumber-mint raita.
Par-roasted pumpkin, rich paneer cubes, and red onion chunks are tossed in a spiced chickpea-flour yoghurt glaze, then roasted on skewers until beautifully charred. Serve them hot on their own as a party starter, or rolled into soft roti as a comforting wrap!
Before you start
Get your mise en place ready so nothing catches you out mid-cook.
Method
- 1
Par-Roast Pumpkin
Toss 1 kg pumpkin chunks with 30 ml olive oil and ½ tsp salt.
- 2
Spread on a baking tray and roast at 200°C for 10 minutes until slightly softened but still holding shape. Remove and cool slightly.
- 3
Make Marinade & Assemble Skewers
In a blender or food processor, blend 3 garlic cloves, 2.5 cm ginger, and 3 to 4 green chillies into a smooth paste.
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Ivana Sanshia’s note
Par-roasting the pumpkin for 10 minutes first ensures the pumpkin cooks through at the same rate as the paneer and red onion without turning mushy on the skewers!
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