Glazed Tandoori Paneer Skewers and Cumin Potatoes
with Cucumber, Carrot and Baby Leaf 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
4 unit(s)
Bamboo Skewers
450 grams
Potatoes
1 sachet(s)
White Cumin Seeds
1 unit(s)
Red Onion
226 grams
Paneer
(Contains Milk)
1 sachet(s)
Tandoori Masala Mix
40 grams
Mango Chutney
1 unit(s)
Baby Cucumber
1 unit(s)
Carrot
20 grams
Baby Leaf Mix
15 milliliter(s)
Cider Vinegar
(Contains Sulphites)
Not included in your delivery
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Soak your skewers in cold water (this will prevent them from burning).
Chop the potatoes into 2cm wide wedges (no need to peel).
Pop the wedges 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, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Quarter and peel the onion, then separate the layers. Cut the paneer into 2cm cubes.
Add the paneer and onion to a medium bowl. Drizzle over some oil, then sprinkle over the tandoori masala spice mix and 0.25 tsp salt. Toss to coat.
Carefully thread the paneer and onion onto the skewers (2 per person).
Transfer the skewers to a lightly oiled baking tray.
When the wedges have 15 mins cooking time left, roast the skewers on the middle shelf of your oven until golden, 12-15 mins. Turn halfway through.
Meanwhile, trim the cucumber, then halve lengthways. Thinly slice widthways.
Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.
In a large bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper and set aside for now.
Just before everything's ready, add the cucumber, carrot and baby leaves to the salad dressing and toss.
Share the paneer skewers between your plates and drizzle over the mango chutney to glaze.
Serve the salad and spiced potatoes alongside with mayo (see pantry for amount) for dipping.
Enjoy!
