Sticky Mango Paneer Kebabs
Soak your wooden skewers in a tray filled with water.
Cut your paneer into 3cm cubes. Pop them in a large bowl.
Roughly chop your ginger and garlic. Add it to a food processor along with your cumin, chilli powder and turmeric. Add 2 tbsp of your mango chutney, tomato purée, 3 tbsp vegetable oil and a good pinch of salt and pepper. Blend until you have a smooth paste.
Pour your marinade over your paneer chunks and toss to coat. Leave to marinate for at least 30 mins, more time if you have it.
Meanwhile, cut your onion in half and slice it.
Heat a little vegetable oil in a frying pan set over a medium heat. Add half of your onions and cook them for 15 mins until they are totally soft and starting to caramelise. Add your curry powder and cook out for 2 mins. Leave your onions to cool a little.
Add your remaining onion to a bowl and squeeze over your lime juice. Sprinkle in a good pinch of salt, then scrunch up with your onions with your hands to encourage then to pickle. Set it aside.
Spoon your caramelised onions into your food processor. Add your yoghurt and your remaining tbsp of mango chutney, then blitz until totally smooth.
Heat your barbecue or grill to a medium-high heat.
Skewer your paneer pieces onto your wooden skewers. If grilling, arrange your skewers on a baking tray and grill in the oven for 6 mins on each side, turning until they are evenly cooked and starting to char a little around the edges. If barbecuing, place them on the grills and cook the paneer in the same way.
Heat your naans up in the oven according to packet instructions.
Roughly chop your coriander and slice your chillies.
Assembly time. Spread a little yoghurt on the base of the naan, then push your paneer off your skewers on top.