Szechuan Double Paneer Skewers
with peas and riceCalories
:
1003 kcalProtein
:
59.1g proteinTotal
:
20 minutesDifficulty
:
EasyFamily Friendly
Quick
Veggie
Allergens:
- Milk
- Soya
Dream big this dinnertime with these Schezwan Paneer Skewers—a vibrant fusion of Indian street food and fiery Indo-Chinese flavours, with a bowl of veg-filled brown rice to boot.
Ingredients
Serving amount
4 unit(s)
Bamboo Skewers
400 grams
Paneer
(Contains: Milk)
20 grams
Cornflour
1 unit(s)
Onion
1 unit(s)
Bell Pepper
2 unit(s)
Garlic
250 grams
Pre-cooked Brown Rice
120 grams
Peas
½ sachet(s)
Ground Cinnamon
75 grams
Szechuan Paste
(Contains: Soya)
8 milliliter(s)
Chilli Oil
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)4195 kJ
Energy (kcal)1003 kcal
Fat49.9 g
of which saturates29.3 g
Carbohydrate79.2 g
of which sugars21.3 g
Dietary Fiber6.3 g
Protein59.1 g
Salt5.1 g
Potassium290.7 mg
Calcium23.7 mg
Iron0.6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
Cooking steps
1
- Soak the skewers (two per person) in cold water to prevent them from burning.
- Halve and peel the onion, then chop into 2cm chunks.
- Chop the paneer into 2cm cubes.
- Halve the bell pepper and discard the core and seeds. Chop into 2cm cubes. Peel and grate the garlic (or use a garlic press).
- Add the paneer, half the cinnamon sachet (per 2P), chilli oil, half the garlic, half the onion and half the bell pepper to a bowl. Toss to coat and season with salt and pepper.
2
- Thread the coated paneer, bell pepper and onion onto the skewers.
- Pop the cornflour onto a plate and season with salt and pepper. Carefully dip the skewers in the cornflour to coat on all sides.
- Place a large pan over medium-high heat with a good drizzle of oil.
- Once hot, add the skewers and fry for 8-10 mins, turning regularly until golden brown all over.
- Once cooked, remove from the heat. Drizzle half the Szechuan sauce over the skewers.
3
- While the skewers cook, place a pot over medium-high heat with a drizzle of oil.
- Add the remaining onion, bell pepper and garlic and fry until softened, stirring occasionally, 4-5 mins.
- Stir through the remaining Szechuan sauce, rice, peas and a splash of water.
- Mix well and allow to warm through for another 2-3 mins. Season to taste with salt and pepper.
4
- Divide the fried rice between plates.
- Top with the Szechuan paneer skewers.
