Tikka Paneer Skewers
with Cumin Seed Chips and Carrot 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
226 grams
Paneer
(Contains Milk)
1 unit(s)
Red Onion
75 grams
Tikka Masala Paste
75 grams
Greek Style Natural Yoghurt
(Contains Milk)
1 unit(s)
Carrot
12 milliliter(s)
Red Wine Vinegar
(Contains Sulphites)
20 grams
Baby Leaf Mix
Not included in your delivery
¼ tsp
Salt
2 tbsp
Honey
½ tsp
Sugar
1 tbsp
Olive Oil for the Dressing
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 lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips 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, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, cut the paneer into 2cm cubes.
Halve and peel the onion, then cut each half into 4 wedges.
In a medium bowl, combine the tikka paste, a drizzle of oil, salt and honey (see pantry for both amounts) with half the Greek style yoghurt. Season with pepper.
Add the paneer and onion wedges and toss until coated in the marinade.
Carefully thread the paneer and onion wedges onto the skewers (2 per person).
Pop the skewers onto a medium lined baking tray. Bake on the middle shelf of your oven until golden, 15-18 mins. Turn halfway through cooking.
Meanwhile, trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.
Clean out the (now empty) paneer bowl. Add the red wine vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. Add the carrot ribbons, toss to coat, then set aside.
When everything's ready, add the baby leaves to the carrot bowl and toss to coat. TIP: Don't add the leaves too early or they'll go soggy.
Share the skewers between your plates. Drizzle over the remaining Greek style yoghurt.
Serve the cumin seed chips and carrot salad alongside.
Enjoy!
