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Korma Spiced Paneer and Pepper Skewers

Korma Spiced Paneer and Pepper Skewers

Korma Spiced Paneer and Pepper Skewers

with Cumin Seed Chips and Baby Leaves

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Come rain or shine, it's time for a great British BBQ! Our summery dishes such as these Korma Spiced Paneer and Pepper Skewers are designed with full-on flavour in mind. Whether you take it al fresco or bring some sunshine indoors, they're perfect for BBQ season.

Tags:

Veggie

•Climate Conscious

Allergens:

Milk

•Mustard

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.

Total35 minutes

Active 25 minutes

DifficultyMedium

Ingredients

serving amount

4 unit(s)

Bamboo Skewers

450 grams

Potatoes

1 sachet(s)

White Cumin Seeds

226 grams

Paneer

(Contains: Milk)

1 unit(s)

Bell Pepper

(May contain traces of: Celery)

50 grams

Korma Curry Paste

(Contains: Mustard)

40 grams

Mango Chutney

75 grams

Greek Style Natural Yoghurt

(Contains: Milk)

20 grams

Baby Leaf Mix

Nutritional information

Energy (kJ)3199 kJ

Energy (kcal)765 kcal

Fat40.6 g

of which saturates22.6 g

Carbohydrate70.6 g

of which sugars26.1 g

Dietary Fibre8.8 g

Protein32 g

Salt2.17 g

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

Utensils

•Baking Tray

•Bowl

•Baking Paper

Instructions

Chip, Chip, Hooray

1

Preheat your oven to 220°C/200°C fan/gas mark 7. Soak your skewers in cold water to stop them from burning.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips 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, bake the chips on the middle shelf until golden, 30-35 mins. Turn halfway through.

Finish the Prep

2

Meanwhile, cut the paneer into 2cm cubes.

Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.

Make your Skewers

3

Carefully thread the paneer and pepper chunks onto the skewers (2 per person), alternating between the two.

In a small bowl, add the korma curry paste, mango chutney and half the yoghurt. Season with salt and pepper and mix well. Set aside for now.

Add the Flavour

4

When the chips have 15 mins remaining, pop the skewers onto a lined baking tray.

Spoon over the marinade and turn the skewers until coated in the korma yoghurt.

Into the Oven

5

When the oven is hot, roast on the top shelf until the paneer is golden, 12-15 mins.

Turn halfway through cooking, spooning any of the marinade from the tray onto the skewers.

Serve Up

6

Share the korma skewers between your plates, spooning over any remaining marinade from the tray. Drizzle over the remaining yoghurt.

Serve the cumin chips and salad leaves alongside. Finish with a drizzle of oil over the leaves.

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