John Gregory Smith served up tasty saffron infused paneer skewers using a recipe from the book titled Tandoori Home Cooking on Sunday Brunch.

The ingredients are: 500 g paneer, 2 tbsp melted butter, for basting, pinch of saffron strands, 250 g green bell pepper, deseeded and cut into cubes, juice of ½ lime, chaat masala, to garnish and mint raita (page 141), to serve.

For the marinade: 2 garlic cloves, roughly chopped, 1.5 cm ginger root, roughly chopped, 2 green bird’s-eye chillies, 5 tbsp Greek yoghurt, 2 tsp chickpea (gram) flour, 1 tsp ground green cardamom, ½ tsp fennel powder, ½ tsp saffron strands, lightly crushed and salt, to taste.

See the recipe in the book titled: Tandoori Home Cooking : Over 70 Classic Indian Tandoori Recipes available from Amazon now.