Hariyali paneer tikka

Method

1. 1 Blanch the spinach for 40 seconds, then immediately immerse it in ice water to help the sauce retain its green color.
2. 2 Blend cabbage with herbs, mint, green chilies, and ginger to make a dark green purée.
3. 3 Do not add water when blending and do not boil the purée; boiling will cause the sauce to turn brown and discolored.
4. 4 Strain out excess yogurt and mix with roasted chickpea flour and green purée.
5. 5 Marinate the paneer cubes and bell peppers in the refrigerator for 2 hours.
6. 6 Skewer the skewers and grill at 230 degrees for 12 minutes, then squeeze lemon juice over them when serving.

With an appliance

• Charcoal grill 40 min

  Grill the skewers 12 cm above the grill for 8 minutes, turning every 2 minutes; the green sauce should be slightly browned.