Tandoori Paneer

Paneer is Indian fresh cheese that has been drained and compressed into a block, somewhat like mozzarella. It holds its shape over high heat, absorbs sauces or marinades and becomes wonderfully spongy and soft. Ajwain is like thyme in flavour and comes in tiny seeds; it's sometimes called carom seeds.

2 cloves garlic, peeled 1-inch piece ginger, scrubbed 1 green chili, stemmed 1 cup plain, full-fat yogurt Pinch saffron Salt to taste 1 tsp each: ground coriander, garam masala, dried fenugreek leaves 1/2 tsp each: ground black pepper, ground cumin, toasted and crushed cumin seeds 1/4 tsp ajwain (optional) 14 oz (400 g) diced paneer Juice of 1 lime

In food processor, mince garlic, ginger and chili. Add yogurt, saffron, salt, coriander, garam masala, fenugreek, pepper, ground cumin, cumin seeds and ajwain (if desired). Process until well mixed; transfer to mixing bowl. Add paneer, tossing to coat. Refrigerate, covered, at least 1 hour.

Thread paneer onto 6-inch skewers (about 3 to 4 pieces per skewer). Grill directly over medium heat 5 minutes, until slightly charred and tender. Transfer to platter and sprinkle with fresh lime juice.

Makes about 14 skewers for 4 servings.