1 small green and red peppers, cored and cut into 2.5cm cubes
6 wooden skewers, soaked for an hour
2 tbsp butter, melted, for drizzling
Chaat masala (a dried spice mixture available from Asian grocers), to sprinkle over
Pour both the sauces from the pouches into a bowl and add the paneer and vegetables (leave the spices for another day). Cover with cling film and allow the paneer and vegetables to marinate for 30 minutes, or longer.
Preheat the oven to 2000C (Fan 1800C/Gas Mark 6) and oil a baking sheet or grill rack. Thread the vegetables and paneer alternately onto the skewers. Bake or grill in the oven for seven minutes, drizzle over the melted butter, turn and cook for another few minutes or until charred at the edges.
Sprinkle with chaat masala and serve as they are or with tangy herb chutni.
Vegetarian Mixed Mushroom, Tofu and Courgetti Thai Green Curry
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