Paneer Tikka with Peach Cilantro Chutney

Ingredients:

• some wooden skewers, soaked for an hour in some water
• 14 oz (400g) fresh paneer, cubed
• 2 medium bell peppers, chopped
• 1 medium red onion, chopped

For marinade:

• 2 tbsp low-fat yogurt
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 tsp dried kasoori methi, crushed
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp red chili powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp turmeric powder
• 1/2 tsp garam masala
• 1 tbsp extra virgin olive oil

For chutney:

• a handful of mint leaves
• 1/2 fresh ripe peach, skin removed and sliced
• a handful of cilantro leaves
• 2 tbsp extra virgin olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh lemon juice

Directions:

1. In a large bowl, add cubed fresh paneer, bell peppers and chopped onion. Combine all marinade ingredients in the same bowl and toss everything until evenly coated. Refrigerate to marinate for at least 30 minutes.
2. Meantime, make chutney by combining all ingredients in a small food processor. Pulse until peaches are fine coarse. Remove in bowl and refrigerate to chill.
3. Once paneer tikka has marinated, begin threading the skewers alternating between paneer cubes, chopped bell peppers and onions.
4. Lightly grease and preheat a large seasoned skillet or grill. Place a few paneer tikka skewers to cook on medium high heat for a few minutes or until lightly charred. Rotate skewers every now and then to cook evenly.
5. Serve warm tikka with a side of cool peach cilantro chutney as an appetizer or main course over a bed of brown rice and a salad.