3 tbsp tikka paste
500g tub yogurt
2 tsp cumin seeds
thumb-size piece fresh root ginger , finely grated
250g small new potatoes
300g paneer cheese, cut into chunks
3 red onions , wedges
2 red peppers , cut into chunks
5 tbsp mango chutney
small pack mint leaves, leaves picked
250g bag salad leaves
12 chapattis

* Soak 12 wooden skewers in water for 30 mins (stop them burning).
* Mix together the tikka paste, half of the yogurt, the cumin, ginger and seasoning together.
* Boil the potatoes in a pan of boiling salted water for 7 mins, then drain well and tip into the tikka mixture with the paneer.
* Mix into the marinade, and chill for at least a couple of hours.
* Next alternately thread the marinated potatoes and paneer onto the skewers with the onions and peppers, then cover on a tray until you are ready to cook.
Grill the kebabs on HI in your Halogen Oven for 8-10 mins, turning, until the veg are charred and softened. With a few minutes to go, add the chapattis to warm through.
* Serve the kebabs with the minty salad, cooling mango yogurt and chapattis.