Grilled spiced paneer skewers (Paneer tikka)

1. Drain the yoghurt in a sieve lined with a tea towel for 20 minutes so it's thick. In a bowl mix it with the grated ginger, crushed garlic, chilli powder, turmeric, garam masala, the fenugreek leaves crumbled between your palms, lemon juice, salt and oil.

2. Cut the paneer into 3 cm cubes and the pepper and onion into similar pieces. Gently fold into the marinade and chill for at least 30 minutes.

3. Thread the paneer, pepper and onion alternately onto skewers (soak wooden skewers in water for 30 minutes first).

4. Preheat the oven to 230 °C on the grill setting. Lay the skewers on a rack over a lined baking tray and brush lightly with oil.

5. Grill for 10-12 minutes, turning halfway, until the edges of the paneer are browned and slightly charred in places.

6. Serve hot with lime wedges, sprinkled with chaat masala, and with mint chutney.

Tip: The favourite vegetarian starter of Indian restaurants, the meat-free sibling of tandoori chicken. Paneer doesn't melt, so it's perfect for grilling; you can also cook it in a pan, 2 minutes on each side.