Sticky Spiced Paneer Skewers
with Cumin Wedges and Yoghurt Dressed Salad
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.
Ingredients
75 grams
Greek Style Natural Yoghurt
(Contains Milk)
1 sachet(s)
White Cumin Seeds
(May contain Sesame, Celery)
40 grams
Mango Chutney
1 unit(s)
Baby Gem Lettuce
4 unit(s)
Bamboo Skewers
2 unit(s)
Medium Tomato
3 unit(s)
Garlic Clove
50 grams
Korma Curry Paste
(Contains Mustard)
226 grams
Paneer
(Contains Milk)
1 unit(s)
Red Onion
450 grams
Potatoes
Not included in your delivery
1 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. To prevent them from burning, soak the skewers in a bowl of water. Chop the potatoes into 2cm wide wedges (no need to peel). Halve and peel the red onion, then cut each half into 6 pieces. Cut the paneer into 2cm cubes. Pop the garlic cloves (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.
Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over half the cumin seeds 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.
Put the korma paste and a quarter of the yoghurt in a bowl. Season with salt and pepper and mix together. Add the paneer and onion and gently stir so everything is thoroughly coated. Alternating between the paneer and onion, thread them onto the skewers, making 2 per person.
Lay the skewers in a single layer on a lightly oiled, lined baking tray. Pop your garlic parcel on the tray too. Roast them on the middle shelf of your oven until golden, turning halfway through, 15-18 mins.
Wash out your paneer bowl. Cut the tomato into 2cm chunks. Trim the baby gem, halve lengthways, then thinly slice. Pop the tomatoes in your bowl and add the olive oil (see ingredients for amount). Season with salt and pepper, add the remaining cumin seeds and set aside. When everything is 5 mins from being cooked, add the remaining yoghurt to the bowl with the tomatoes and stir together.
When the skewers are cooked, remove from your oven. Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. Add to the bowl with the tomatoes, along with the baby gem lettuce and mix together. Serve the skewers on plates with the wedges and salad alongside. Drizzle the mango chutney over the skewers and enjoy!
