Veggie Paneer Skewers (v)
with Fragrant Rice and Mango Drizzle
Served with fluffy coriander rice, flaked almonds and a delicious mango chutney dressing, our easy to prep Indian-inspired paneer skewers are a great vegetarian recipe. Paneer is a fresh, mild and dense cheese that doesn’t melt, so it’s a great thing to pair with the bold flavours in this dish. It is a popular ingredient across India and much of Southern Asia, and provides bulk and protein to veggie curries and a ‘meaty’ texture to things like tonight’s kebabs.
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
1
Bell Pepper
40
Mango Chutney
150
Basmati Rice
15
Honey
1
Tandoori Masala Spice
15
Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
250
Paneer
8
Bamboo Skewers
2
Spring Onion
1
Lime
1
Courgette
(May contain Celery)
1
Ginger Puree
1
Nigella Seeds
1
Green Pepper
(May contain Celery)
1
Red Onion
1
Coriander
Not included in your delivery
1
Olive Oil
300
Water for the Rice
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C 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 mixing bowl, stir together the Tandoori Masala Mix, easy ginger, half the mango chutney and 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 cores and seeds. Halve and peel the onion. Trim the courgette. Chop all the veggies into chunks roughly the same size as the paneer - this will help everything cook equally. Pop all the paneer and veggies into the bowl with the marinade and toss to coat thoroughly. Set aside.
Pour the water (see ingredients for amount) into a large 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. Cook for 10 mins, then remove from the heat and set aside (still covered) for another 10 mins or until ready to serve. TIP: The rice will finish cooking 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, turning once during cooking, 15-18 mins.
Meanwhile, roughly chop the coriander (stalks and all). Zest the lime. Trim then thinly slice the spring onion. Pop the remaining mango chutney into a small bowl and stir in the honey, half the coriander, the remaining nigella seeds and the juice of half the lime Stir in the olive 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 onion and half the flaked almonds. Serve the rice on plates alongside the kebabs. Finish with a some the mango drizzle, a sprinkling of the remaining flaked almonds and spring onion and the rest of the lime, cut into wedges. Enjoy!
