A tava is a traditional cast-iron skillet that is used in everything from making parathas to grilling tandoori vegetables. Cooking on a tava adds a distinct and delicious flavor to the vegetables while cutting your cook time significantly. Don't be afraid to double the quantities -- this crowd-pleaser is sure to go fast!
Makes 4 servings
1 lb paneer
1 red bell pepper
1 green bell pepper
1 large red onion
2 cups broccoli florets
1/2 medium green cabbage
4 tbsp garam masala
2 tbsp red chili powder
4 tbsp chaat masala
Nando's peri-peri sauce
(to garnish) cilantro
Salt and pepper
Roughly cut bell peppers, onion, and paneer into 2-inch pieces. Finely chop or shred the cabbage.
In a large bowl, add the bell peppers, onion, broccoli, and paneer. Add 3 tbsp garam masala, 1.5 tbsp red chili powder, and the juice from one lemon. Add salt and 3 tbsp (or to taste) peri-peri sauce. Mix well and let marinate for at least 30 mins (the longer the better!)
In a separate bowl, add the cabbage. Add 1 tbsp garam masala, 1/2 tbsp red chili powder, and the juice from half of a lemon. Add salt and 1 tbsp peri-peri sauce. Mix well and let marinate for at least 30 mins (again, the longer the better!)
Heat up a stovetop grill and season lightly with oil.
Place the marinated onions, bell peppers, and broccoli (not the paneer yet!) on the grill. Cook on medium heat for five minutes, then flip them. Cook the other side for another five minutes. When the vegetables are lightly charred, remove them from the grill.
Add paneer to the grill. Cook on medium heat for 3 minutes on each side and remove.
Grill the cabbage on high heat for 2 minutes, stirring frequently. Remove.
In a platter, make a bed of cabbage. Top it with the grilled vegetables and paneer. Sprinkle the chaat masala and the juice of 1 lemon. Garnish with cilantro and serve hot with chutneys of your choice!
Serve with tandoori roti or naan for a heavier meal!