Veggie Paneer Skewers
with Fragrant Rice and Mango Drizzle
- Milk
- May contain traces of allergens
- Celery
Ingredients
1 unit(s)
Bell Pepper
40 grams
Mango Chutney
150 grams
Basmati Rice
15 grams
Honey
1 pot(s)
Tandoori Masala Spice
15 grams
Flaked Almonds
250 grams
Paneer
(Contains: Milk)
2 unit(s)
Spring Onion
1 unit(s)
Lime
1 unit(s)
Courgette
(May contain traces of: Celery)
1 sachet(s)
Ginger Puree
1 pot(s)
Nigella Seeds
1 unit(s)
Green Pepper
(May contain traces of: Celery)
1 unit(s)
Red Onion
1 bunch(es)
Coriander
Not included in your delivery
1 tbsp
Olive Oil
300 milliliter(s)
Water for the Rice
Nutritional information
Instructions
Preheat your oven to 200 degrees and lightly oil a large baking tray. Soak the skewers in a bowl of water until ready to use (this will stop them burning later). In a large bowl, stir together the Tandoori Masala Mix, easy ginger, half the mango chutney and the oil for the marinade (see ingredients for amount). Season with a pinch of salt and pepper.
Chop the paneer into 2cm chunks. Halve the peppers and discard the core and seeds. Halve and peel the onion. Trim the courgette. Chop all the veg into chunks roughly the same size as the paneer - this will help everything cook equally. Pop all the paneer and veg into the bowl with the marinade and toss to coat thoroughly. Set aside.
Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, stir in the rice and half the nigella seeds, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Thread the paneer and veggies onto the skewers, trying to distribute everything evenly. TIP: You should have enough for 2-3 kebabs per person, depending on how tightly you pack them! Place the kebabs in one layer on the baking tray, pour over any excess marinade from the bowl then roast on the top shelf of your oven until the paneer is golden and the veggies cooked, 15-18 mins, turning once.
Meanwhile, roughly chop the coriander (stalks and all). Zest then halve the lime. Trim then thinly slice the spring onions. Pop the remaining mango chutney in a bowl and stir in the honey, half the coriander, the remaining nigella seeds and half the lime juice. Stir in the oil for the drizzle (see ingredients for amount). Season to taste with salt and pepper.
Fluff up the rice with a fork and stir through the remaining coriander, the lime zest, half the spring onions and half the flaked almonds. Serve the rice on plates alongside the kebabs. Finish with a drizzle of the mango-lime dressing, a sprinkling of the remaining flaked almonds and spring onions and the remaining lime, cut into wedges. Enjoy!
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