Barbequed paneer and vegetables

Step 1: Steam the 3 ⅓ lb paneer in one piece for 5 minutes so it stays soft on the grill, then cut it into 3.5 cm squares about 0.75 cm thick.

Step 2: Make four slits in each of the 1 ⅛ lb onions from the top down and peel off the petals. You'll marinate and skewer the petals.

Step 3: Mix 2 ¼ lb cottage cheese (hung yogurt), 1 ½ tbsp red chilli powder, 1 ½ tbsp cumin seeds, 4 tbsp garlic paste, 4 tbsp ginger paste, 3 tbsp salt, 2 tbsp lemon juice, 2 ½ tbsp tandoori masala or paste, 2 tbsp gram flour (besan), ¼ tsp red food colour and ¼ tsp orange food colour into a thick, smooth marinade.

Step 4: In a bowl, mix 3 tablespoons of the marinade with the 3 capsicums (green peppers) until coated, and put them in a covered container.

Step 5: Do the same with the onion petals, 1 ⅛ lb firm tomatoes, 1 ⅛ lb cassava and 1 ⅛ lb button mushrooms, keeping each vegetable in its own container.

Step 6: Mix the rest of the marinade with the paneer, turning the pieces gently so they don't break.

Step 7: Refrigerate everything separately for 4–5 hours or overnight, until barbecue time.

Step 8: Thread the vegetables and paneer alternately onto skewers.

Step 9: Brush the skewers with 4 tbsp oil and grill on a charcoal jiko or barbecue grill, turning, until lightly charred all over.

Step 10: Serve hot with mint and yogurt chutney.