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 yogurt 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.
The rest of this recipe
There's 11 more ingredients and 6 more steps to go.
The Borderless Kitchen Club opens every recipe in full, and the tools that go with them: one shopping list across everything you’re cooking, servings that scale, and cups instead of grams if that’s how you read.
New here? Making an account is free and opens one recipe of your choosing, for good. Start with this one and Tandoori Pumpkin & Paneer Skewers is yours.
Ivana’s note
Par-roasting the pumpkin for 10 minutes in Step 1 ensures the pumpkin cooks through at the same rate as the paneer and red onion without turning mushy on the skewers!
Club
Any question left?
Ask, and Ivana replies to you personally, signed Chef Ivana Sanshia. No bots, no canned answers.
Filed under
Picked by Ivana
Other dishes you might like
All recipes →Hand-picked to round out the meal — or simply to cook next.
