Name: Glazed Tandoori Paneer Skewers and Cumin Potatoes with Cucumber, Carrot and Baby Leaf Salad
Total time: 40 min
Yield: 2
Cuisine: Indian
Ingredients: 4 unit(s) Bamboo Skewers; 450 grams Potatoes; 1 sachet(s) White Cumin Seeds; 1 unit(s) Red Onion; 226 grams Paneer; 1 sachet(s) Tandoori Masala Mix; 1 unit(s) Baby Cucumber; 1 unit(s) Carrot; 15 milliliter(s) Cider Vinegar; 20 grams Baby Leaf Mix; 40 grams Mango Chutney; 1 tsp Sugar for the Dressing; 1 tbsp Olive Oil for the Dressing; 2 tbsp Mayonnaise

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Recipes

Indian Recipes

Glazed Tandoori Paneer Skewers and Cumin Potatoes

with Cucumber, Carrot and Baby Leaf Salad

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Tags:

Veggie

Allergens:

Milk

•Sulphites

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes

Active 30 minutes

DifficultyEasy

Ingredients

serving amount

4 unit(s)

Bamboo Skewers

450 grams

Potatoes

1 sachet(s)

White Cumin Seeds

1 unit(s)

Red Onion

226 grams

Paneer

1 sachet(s)

Tandoori Masala Mix

1 unit(s)

Baby Cucumber

1 unit(s)

Carrot

15 milliliter(s)

Cider Vinegar

20 grams

Baby Leaf Mix

40 grams

Mango Chutney

Not included in your delivery

1 tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing

2 tbsp

Mayonnaise

Nutritional information

Energy (kJ)3515 kJ

Energy (kcal)840 kcal

Fat47 g

of which saturates21.3 g

Carbohydrate78 g

of which sugars28.8 g

Dietary Fiber9.6 g

Protein31.1 g

Salt1.3 g

Potassium140.3 mg

Calcium15.8 mg

Iron0.8 mg

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Baking Tray

•Knife

•Medium Bowl

•Large Bowl

•Peeler

Instructions

Preheat your oven to 220°C/200°C fan/gas mark 7. Soak your skewers in cold water (this will prevent them from burning).

Chop the potatoes into 2cm wide wedges (no need to peel).

Pop the wedges onto a large baking tray. Drizzle with oil, sprinkle over the cumin seeds, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Quarter and peel the onion, then separate the layers. Cut the paneer into 2cm cubes.

Add the paneer and onion to a medium bowl. Drizzle over some oil, then sprinkle over the tandoori masala spice mix and 0.25 tsp salt. Toss to coat.

Carefully thread the paneer and onion onto the skewers (2 per person).

Transfer the skewers to a lightly oiled baking tray.

When the wedges have 15 mins cooking time left, roast the skewers on the middle shelf of your oven until golden, 12-15 mins. Turn halfway through.

Meanwhile, trim the cucumber, then halve lengthways. Thinly slice widthways.

Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

In a large bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper and set aside for now.

Just before everything's ready, add the cucumber, carrot and baby leaves to the salad dressing and toss.

Share the paneer skewers between your plates and drizzle over the mango chutney to glaze.

Serve the salad and spiced potatoes alongside with mayo (see pantry for amount) for dipping.

Enjoy!