Kashmiri Cottage Cheese Kebabs

    By
    Nirmala Narine
    -
    Kashmiri-Paneer-Kebabs

    Ingredients:

    For The Kebabs:

    • 1 1/2 pounds paneer (cottage cheese), cut into approximately 1-inch cubes
    • 2 tablespoons agave nectar
    • 1 whole black cardamom pod ground to powder
    • 1 tablespoon ground turmeric
    • 1 tablespoon paprika
    • 1 teaspoon cayenne
    • 1 teaspoon garam masala
    • 1 teaspoon grated ginger
    • Sea salt
    • Chopped cilantro and lime wedges for garnish

    Green Tea Yogurt Sauce:

    • 2 tablespoons plain yogurt
    • 3 tablespoons milk
    • 1 teaspoon matcha green tea powder
    • Salt and pepper to taste

    To Serve:

    • 4 whole wheat pita breads, cut in half
    • Mesclun or microgreens

    Directions:

    • Soak paneer in water for five minutes.
    • Mix agave, cardamom, turmeric, paprika, cayenne, garam masala and ginger in a bowl. Season with salt.
    • Add paneer and stir to make sure the cubes are well-coated, cover with plastic wrap, and marinate for at least 15 minutes (overnight is even better!).
    • Thread the cubes of paneer onto skewers.
    • Heat a charcoal or gas grill until very hot. Grill kebabs 2 to 3 minutes on each side, or until paneer is crisp and a deep gold color. The kebabs can also be cooked in a preheated broiler.
    • Transfer kebabs to a heated serving platter and sprinkle with sea salt. Serve warm on a bed of salad, or in pita bread stuffed with mesclun or microgreens. Also serve with yogurt sauce, chopped cilantro and lime wedges.
    Nirmala Narine
    Nirmala Narine is the host of Nirmala's Spice World, a culinary adventure that takes the viewer into a world of exotic spices from around the globe. Nirmala was born in Guyana, South America to parents of Indian descent. Nirmala’s grandfather, an Arya Samaj Hindu Pandit, began teaching her yoga when she was just two years old and entrusted to her ancient Ayurvedic spice recipes, techniques, and treatments to heal the body from within. These simple lifestyle practices were further enriched by her endless discoveries on her many extensive travels around the globe. Nirmala has visited more than 137 countries and counting. At the age of 6, she began to cook in a tiny kitchen with no running water or electricity. When she was 11, her family immigrated to New York City. Today, Nirmala is a sought-after speaker, author, consultant and expert on global food, culture, flavor, fragrance and lifestyle trends. Nirmala has been featured in the NY Times, on CNN, and as the Country Living “Woman Entrepreneur of the Year,” and she is also a frequent guest on The Martha Stewart Show, the CBS Early Show, and the Today Show. When she is not working, she shares her love of Vastu Shastra, farming, and ancient civilization at the American Museum of Natural History, the Smithsonian, and several public schools and orphanages in both hemispheres.