Paneer and vegetable skewers

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Paneer and vegetable skewers

SERVES 2-3

5 MINS PREP

COOKS IN 7 MINS

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Tailored to Taste

This fish curry is one of Mangalore’s most popular meals. The spicing is complex and the roasted coconut adds another layer of flavour that is delicious. Use a firm white fish for this curry, which won’t break up during the cook - ask your fishmonger for what is in season, tell him you are making a curry. We have included the okra to encourage people to use new, but now easily available, vegetables. They are full of goodness and easy to find now, but if you prefer not to, leave them out or add some spinach to make it a one-pot meal.

Ingredients

1 pack of The Spice Tailor Original Tikka Masala
300g paneer, cut into 2.5cm cubes
1 small onion, cut into 2.5cm cubes
1 small green and red capsicum, cored and cut into 2.5cm cubes
6 wooden skewers, soaked for an hour
2 tbsp butter, melted, for drizzling
Chaat masala (a dried spice mixture available from Asian grocers), to sprinkle over

Method

Pour both the sauces from the pouches into a bowl and add the paneer and vegetables (leave the spices for another day). Cover with cling film and allow the paneer and vegetables to marinate for 30 minutes, or longer.
Preheat the oven to 2000C (Fan 1800C/Gas Mark 6) and oil a baking sheet or grill rack. Thread the vegetables and paneer alternately onto the skewers. Bake or grill in the oven for seven minutes, drizzle over the melted butter, turn and cook for another few minutes or until charred at the edges.
Sprinkle with chaat masala and serve as they are or with tangy herb chutni.

Tailored to Taste

Ingredients

1 pack of The Spice Tailor Original Tikka Masala
300g paneer, cut into 2.5cm cubes
1 small onion, cut into 2.5cm cubes
1 small green and red capsicum, cored and cut into 2.5cm cubes
6 wooden skewers, soaked for an hour
2 tbsp butter, melted, for drizzling
Chaat masala (a dried spice mixture available from Asian grocers), to sprinkle over

Method

Pour both the sauces from the pouches into a bowl and add the paneer and vegetables (leave the spices for another day). Cover with cling film and allow the paneer and vegetables to marinate for 30 minutes, or longer.
Preheat the oven to 2000C (Fan 1800C/Gas Mark 6) and oil a baking sheet or grill rack. Thread the vegetables and paneer alternately onto the skewers. Bake or grill in the oven for seven minutes, drizzle over the melted butter, turn and cook for another few minutes or until charred at the edges.
Sprinkle with chaat masala and serve as they are or with tangy herb chutni.

Keep this recipe for later

EMAIL ME A PRINT COPY

MADE WITH OUR DELICIOUS

Original Tikka Masala

Britain’s favourite curry just got easy! Our deliciously creamy tomato-based sauce is delicately balanced and gently spiced. It is perfect with chicken, seafood, lamb, paneer or vegetables.

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