REALLY FLAVOURFUL Cottage Cheese (Paneer) Shashlik

There’s a certain magic that happens when humble ingredients are transformed by heat and spice. I remember the first time I encountered paneer shashlik, not in a fancy restaurant, but at a bustling street food stall during a trip through India. The air was thick with the aroma of grilling spices, and the sight of those skewers, glistening with marinade and lightly charred, was irresistible. It was a revelation – a simple, yet incredibly satisfying dish that danced on the palate with smoky, tangy, and savory notes. This shashlik, with its perfectly spiced cottage cheese and vibrant vegetables, has since become a staple in my repertoire, a testament to the power of thoughtful marination and high-heat cooking.

Recipe Overview

• Prep Time: 10 minutes
• Marination Time: 10 minutes
• Cook Time: Approximately 15-20 minutes (grilling)
• Total Time: 35-40 minutes
• Servings: 4
• Dietary Type: Vegetarian, Gluten-Free (ensure no gluten in curry powder)

Ingredients

Here’s what you’ll need to bring this delightful shashlik to life:

• 750 g cottage cheese (also known as paneer), cut into 1/2 inch by 1/2 inch thick squares
• 1 tablespoon coarsely crushed black peppercorns
• 1 green bell pepper, washed and diced
• 2 medium onions, peeled, washed, and diced
• Juice of 1 lemon
• 1 teaspoon curry powder
• Salt to taste

For Basting

• 1 teaspoon dried fenugreek leaves (kasoori methi), crumbled between your palms
• 1 teaspoon dried mango powder (amchoor powder)
• Salt to taste
• 2 teaspoons oil

Equipment Needed

• Skewers (metal or wooden; if using wooden, soak them in water for at least 30 minutes prior to use to prevent burning)
• Mixing bowls
• Grill or grill pan

Instructions

Creating this flavorful shashlik is a straightforward process that yields exceptional results.

1. Marinate the Paneer: In a medium mixing bowl, combine the cottage cheese (paneer) cubes with the lemon juice, coarsely crushed black peppercorns, curry powder, and salt to taste. Gently toss to ensure each cube is evenly coated. Allow this mixture to marinate for 10 minutes. This brief marination time is crucial for infusing the paneer with flavor without making it too soft.

2. Assemble the Skewers: Thread the marinated paneer cubes onto your skewers, alternating them with the diced green bell pepper and diced onions. Ensure that the vegetables and paneer are packed relatively snugly but not so tightly that they won’t cook evenly.

3. Prepare the Basting Mixture: While the skewers are marinating, prepare your basting mixture. In a small bowl, combine the crumbled dried fenugreek leaves (kasoori methi), dried mango powder (amchoor powder), and salt to taste. Stir in the oil to create a smooth paste.

4. Grill the Shashlik: Preheat your grill or grill pan to medium-high heat. Place the assembled skewers onto the hot grill.

5. Cook and Baste: Grill the skewers for approximately 15-20 minutes, turning them every few minutes to ensure even cooking and to achieve a lovely char on all sides. During the last 5 minutes of grilling, generously baste the paneer cubes with the prepared oil-spice mixture. This basting step is key to adding another layer of intense flavor and a beautiful sheen to the shashlik.

6. Check for Doneness: The paneer should be lightly golden brown and slightly softened, while the vegetables should be tender-crisp and have some char marks.

7. Serve Hot: Once cooked to perfection, remove the skewers from the grill and serve hot.

Expert Tips & Tricks

• Paneer Quality Matters: For the best texture and flavor, use fresh, firm paneer. If your paneer feels a bit dry, you can lightly press it to remove excess moisture before cubing.
• Vegetable Variety: While green bell pepper and onion are classic, feel free to add other firm vegetables like cherry tomatoes, chunks of zucchini, or cubes of firm mushrooms to your skewers. Just ensure they are cut to a similar size as the paneer for even cooking.
• The Power of Kasoori Methi: Don’t underestimate the aromatic punch of dried fenugreek leaves. Crushing them between your palms releases their full fragrance. If you can’t find it, a tiny pinch of ground fenugreek can be used, but the texture is different.
• Amchoor’s Tang: Dried mango powder provides a delightful tanginess that cuts through the richness of the paneer. If you don’t have amchoor, a squeeze of extra lemon juice at the end can help, but it won’t replicate the unique fruity sourness.
• Grilling Temperature: Maintaining a consistent medium-high heat is important. Too low, and the paneer might dry out; too high, and it might burn before cooking through.

Serving & Storage Suggestions

Paneer shashlik is a wonderfully versatile dish. It’s fantastic served as a side dish, paired with Indian breads like naan or roti, or even alongside a light salad or rice. It also makes a fantastic appetizer.

Leftovers can be stored in an airtight container in the refrigerator for 1-2 days. To reheat, you can gently warm them in a pan over low heat or in a toaster oven, being careful not to overcook the paneer, which can make it rubbery. For the best flavor and texture, it’s ideal to consume it fresh.

Nutritional Information

Here’s an estimated nutritional breakdown per serving:

Nutrient	Amount per Serving	% Daily Value
Calories	271.7 kcal
Calories from Fat	N/A
Total Fat	12 g	18%
Saturated Fat	6.4 g	31%
Cholesterol	31.8 mg	10%
Sodium	861 mg	35%
Total Carbohydrate	13.9 g	4%
Dietary Fiber	1.5 g	5%
Sugars	4 g	15%
Protein	27.3 g	54%

Please note that these are approximate values and can vary based on specific ingredients used.

Variations & Substitutions

• Spicier Kick: Add a pinch of red chili powder or finely chopped green chilies to the marinade for an extra layer of heat.
• Herbaceous Notes: Incorporate fresh cilantro or mint leaves into the marinade or as a garnish.
• Sweetness: Add cubes of sweet bell peppers (red or yellow) or chunks of pineapple to the skewers for a touch of sweetness that complements the savory spices.
• Creamier Baste: For a richer basting mixture, a small amount of yogurt can be added to the oil and spice blend.

FAQs

Q: Can I make paneer shashlik without a grill?
A: Absolutely! You can achieve a similar effect by baking the skewers in a preheated oven at 400°F (200°C) for about 20-25 minutes, turning them halfway through. You can also pan-fry them in a lightly oiled pan until golden brown and cooked through.

Q: How do I prevent my paneer from becoming rubbery?
A: Avoid overcooking the paneer. It cooks relatively quickly, especially on a grill. Stick to the recommended cooking times and keep an eye on it.

Q: What can I serve with paneer shashlik?
A: This dish pairs wonderfully with Indian flatbreads like naan, roti, or paratha. It also makes a great accompaniment to rice dishes, dal, or a simple green salad.

Q: Can I marinate the paneer for longer than 10 minutes?
A: While 10 minutes is ideal for a quick flavor infusion, you can marinate it for up to 30 minutes. However, marinating for too long can make the paneer too soft or mushy.

Q: Is paneer the only cheese I can use?
A: Paneer is specifically chosen for its firm texture that holds its shape when cooked. While other firm cheeses like halloumi might offer a similar grilling experience, they will impart a different flavor profile.

This cottage cheese shashlik is more than just a recipe; it’s an experience. It’s the smoky aroma that fills your kitchen, the vibrant colors that promise deliciousness, and the burst of flavor with every bite. I encourage you to try it, experiment with your favorite vegetables, and discover the simple joy of perfectly spiced, grilled paneer. Share your creations and let me know how it turns out!