- 25 min
Cook the rice
Preheat oven to 400 F.
Rinse rice 2-3 times in cold water and drain. Bring 1 1/2 cups of water (double for 4 ppl.) and rice to a boil in a pot over high heat. Reduce heat to low, cover and cook for 15-20 min. Reserve. Soak wooden skewers few minutes in some water.
Make the sauce
Mix together yogourt, tandoori paste and juice half of the lime(s) in a large-sized bowl.
Prepare the paneer
Chop paneer into 3.5 cm pieces and add to yogourt marinade. Stir in well to cover. Set aside.
Prepare the vegetables
Chop peppers and onions into large 3.5 cm pieces.
Cook the skewers
Thread in alternating order onions, peppers and paneer on skewers. Place skewers on a baking tray covered with baking paper. Cook in oven for 15 min, or until golden (*Variant: grill on BBQ or griddle pan).
Prepare salsa and serve
While the skewers are in oven, prepare mango salsa. Chop up mint, peel and chop mango, tomatoes and avocado into small chunks, and place in small bowl. Add remaining lime juice and mix gently. Serve with skewers and rice.