Recipe by Clem Pedro
500g Woolies paneer cheese, cut into chunks
3T canola oil
3T vindaloo curry paste
For the cucumber pickle:
2 cups white vinegar
1 small red onion, thinly sliced
Mediterranean cucumber 1, thinly sliced
1 free chilli, thinly sliced
1 clove garlic, thinly sliced
4T coriander, roughly chopped
2T mint, roughly chopped
Serve with toasted naan breads
Fresh lemon wedges
Add the paneer cheese to a mixing bowl along with the canola oil and curry paste mixing until well coated before skewering and setting aside to marinate.
Prepare the pickle by heating the vinegar over a medium heat with the sugar and onion. Once the sugar has dissolved add the cucumber and turn off the heat. Add the chilli, garlic coriander and mint. Allow it to rest for 30 minutes cooling in the pickle liquid.
heat a griddle pan over a high heat before adding the cheese skewers and charring until evenly charred all over.
Serve the skewers with the naan, topped with the pickle