Paneer and vegetable skewers

Ingredients

For the marinade

• 125ml/4½fl oz Greek-style yoghurt
• small knob fresh ginger, peeled and roughly chopped
• 2-3 garlic cloves, peeled and finely chopped
• salt, to taste
• ½ tsp chilli powder, or to taste
• 1 tsp garam masala
• 2 tbsp lemon juice, or to taste
• 2 tbsp vegetable oil
• 1 tbsp gram flour (also called chickpea flour)
• 1 tsp cumin powder
• seeds of 6 green cardamom, ground

For the skewers

• 300g/10½oz paneer, cut into 2.5cm/1in cubes
• 1 large onion, cut into 2.5cm/1in cubes
• 1 green and 1 red capsicum pepper, cored and cut into 2.5cm/1in cubes
• oil, for greasing
• 6 wooden skewers, soaked for an hour
• 2 tbsp butter, melted, for drizzling
• chaat masala (a dried spice mixture available from Asian grocers), to sprinkle