How to Make Grilled Carrot and Paneer Skewer (Traditional & Healthy Version)
Grilled Carrot and Paneer Skewer is a vibrant, health-conscious lunch option inspired by Malaysia’s multicultural cuisine, especially the North Indian communities in Penang and Klang. This dish brings together the creamy richness of paneer with the natural sweetness of locally grown carrots, marinated in aromatic spices and herbs such as kunyit (turmeric), halia (ginger), and serai (lemongrass), reflecting Malaysia’s love for robust flavors and fresh ingredients. Skewered and grilled to perfection, these skewers are a popular choice during light luncheons or open house gatherings, offering a delightful blend of textures and colors. In Malaysia, vegetarian dishes like this are celebrated not only by the Indian community but also enjoyed widely during festivals like Thaipusam or as part of healthy lunch offerings in urban cafes. Using ingredients like yogurt for marination and a touch of pandan for aroma, this recipe embodies the richness of local produce and culinary diversity. The grilled carrot and paneer skewers are perfect for those seeking a nutritious, meat-free meal that doesn’t compromise on flavor or authenticity.
Ingredients
- 2 medium Carrot (locally grown, peeled and cut into chunks)
- 200g Paneer (fresh, cubed)
- 3 tbsp Yogurt (low-fat, plain)
- 1 stalk Lemongrass (Serai) (finely minced)
- 1 tsp Ginger (Halia) (grated)
- 1/2 tsp Turmeric powder (Kunyit)
- 1/2 tsp Chili powder (adjust to taste)
- 1 Pandan leaf (tied in a knot for aroma)
- 1/4 tsp Salt
- 1 tbsp Olive oil (or canola oil)
- 1 tbsp Lime juice (freshly squeezed)
- 1 small Capsicum (cut into squares, optional for color)
Step-by-step instructions
Step 1 · Prepare the marinade by mixing yogurt
Prepare the marinade by mixing yogurt, minced serai, grated halia, kunyit, chili powder, salt, olive oil, and lime juice in a large bowl.
Step 2 · Add the carrot chunks and paneer cubes into the marinade
Add the carrot chunks and paneer cubes into the marinade, ensuring each piece is well-coated. Marinate for at least 10 minutes.
Step 3 · Thread marinated carrot
Thread marinated carrot, paneer, and capsicum alternately onto skewers. Tuck a knot of pandan leaf between pieces if desired.
Step 4 · Preheat a grill pan or barbecue to medium heat
Preheat a grill pan or barbecue to medium heat. Lightly brush with oil.
Step 5 · Grill the skewers
Grill the skewers, turning occasionally, until carrots are tender and paneer is golden with light char, about 8-10 minutes.
Step 6 · Serve hot with a squeeze of lime and extra yogurt dip if desired
Serve hot with a squeeze of lime and extra yogurt dip if desired.
Why this recipe is healthy
Opting for grilled instead of deep-fried cooking helps reduce unnecessary fats and calories, while the use of fresh, local vegetables and spices means you’re getting plenty of antioxidants and nutrients. Paneer is a great vegetarian protein source, making this dish filling without being heavy. The absence of processed ingredients and the inclusion of local herbs further enhance its health appeal, making it ideal for weight management and balanced diets.
A note on tradition
In Malaysia, North Indian-inspired vegetarian dishes are commonly found in urban areas with large Indian communities. Grilled vegetable and paneer skewers are often served during family gatherings, religious festivals like Thaipusam, or as part of vegetarian buffets in Malaysian restaurants. The inclusion of local herbs like pandan and serai adds a uniquely Malaysian twist, blending traditional Indian flavors with local taste preferences. This dish is popular for its simplicity, nutrition, and color, making it a festive yet everyday favorite.