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Tandoori Spiced Paneer Skewers

Tandoori Spiced Paneer Skewers

Tandoori Spiced Paneer Skewers

with mango chutney

Get 50% off your first box!

Golden paneer is coated with delicious tandoori spices in this assemble-yourself recipe that's a fab choice for veggies looking for something a bit special.

Tags:

Spicy

•Quick

•Veggie

Allergens:

Milk

The quantities provided above are averages only.

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

200 grams

Paneer

(Contains: Milk)

8 unit(s)

Bamboo Skewers

2 sachet(s)

Tandoori Masala Mix

1 sachet(s)

Mango Chutney

250 grams

Pre-cooked Brown Rice

1 unit(s)

Bell Pepper

1 unit(s)

Onion

1 sachet(s)

Rogan Josh Curry Paste

1 unit(s)

Tomato

1 unit(s)

Scallion

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Nutrition Values

Energy (kJ)2772 kJ

Energy (kcal)663 kcal

Fat27.4 g

of which saturates14.9 g

Carbohydrate71 g

of which sugars23.8 g

Dietary Fiber9.6 g

Protein32.8 g

Salt4.9 g

Potassium479.7 mg

Calcium30.6 mg

Iron0.9 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.

Cooking Steps

Get Prepped

1

Soak the skewers in cold water (find them loose in your box).
Halve and peel the onion, then cut into 2cm chunks.
Cut the paneer into 2cm cubes.
Halve the pepper and discard the core and seeds. Chop into 2cm cubes.

Assemble the Skewers

2

To a medium bowl, add the paneer, tandoori spice, rogan josh paste, half the onion and half the bell pepper.
Toss to coat and season with salt and pepper.
Carefully thread the onion, paneer and half the pepper onto the skewers (2 per person, use more if needed).

Fry the Skewers

3

Place a large pan over medium-high heat with a good drizzle of oil.
When the pan is hot, add the skewers and fry for 8-10 mins, turning until golden brown on each side.

Cook the Rice

4

While the skewers cook, place a pot over medium-high heat with a drizzle of oil.
Add the remaining onion and bell pepper and fry until softened, stirring occasionally, 4-5 mins.
Stir through the rice and a splash of water. Mix well and allow to warm through for another 2-3 mins.
Season to taste with salt and pepper.

Toss the Salad

5

Meanwhile, trim and thinly slice the scallion.
Cut the tomato into 2cm chunks.
In a small bowl toss the scallion and tomatoes with a drizzle of oil. Season to taste with salt and pepper.

Finish and Serve

6

Divide the rice, skewers and salad between plates.
Drizzle the mango chutney over the top.

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