Paneer Tikka Kebabs

with Cauliflower Rice and Mint Chutney
In this recipe, you'll marinate paneer in a spiced yogurt before skewering it onto veggie filled kebabs and grilling.
Cals 712 · Prot 42 · Carbs 47 · Fat 44
Vegetarian
Low-Carb
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50 min
photo
In this recipe, you'll marinate paneer in a spiced yogurt before skewering it onto veggie filled kebabs and grilling.
Cals 712 · Prot 42 · Carbs 47 · Fat 44
Vegetarian
Low-Carb
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Kebabs
Bamboo skewers
4 Piece
Greek yogurt
150 Grams
Tomato paste
30 Grams
Tamarind Paste
15 Grams
Ginger garlic paste
10 Grams
Garam masala
2 Grams
Coriander cumin powder
4 Grams
Black salt
2 Grams
Chilli powder
2 Grams
Paneer
250 Grams
Yellow pepper
1 Piece
Red onion
1 Piece
Mushroom
250 Grams
Vegetable oil
1 Tbsp
Cauliflower Rice
Cauliflower
400 Grams
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Chutney
Garlic cloves
1 Piece
Fresh mint
10 Grams
Fresh coriander
15 Grams
Honey
15 Grams
Lemon
1 Piece
Salt
0.5 Tsp

Tips for fussy eaters

Serve over basmati rice.

Pro tip

Don't be tempted to add the yogurt to the blender - it will become extremely watery!

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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1 Marinate paneer

Preheat the grill to high. Soak the bamboo skewers. In a bowl, combine half of the Greek yogurt with the tomato paste, tamarind paste, ginger garlic paste, garam masala, coriander cumin powderblack salt and a pinch of chilli powder (spicy!). Chop the paneer into bite-sized cubes. Add to the bowl, toss to coat and set aside to marinate. 
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2 Prep skewers

Meanwhile, chop the peppers into chunks. Peel and slice the red onion into wedges. Chop the mushrooms in half and remove the stems. Thread the mushroomspeppersonions and paneer onto the skewers
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3 Grill

Place the skewers onto a lined baking tray. Brush with any leftover marinade. Drizzle with oil and grill for 10-12 min until charred.
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4 Cauliflower rice

Using a box grater or food processor, grate or blitz the cauliflower until it resembles rice grains. Heat a saucepan over a medium heat with a drizzle of oil. Once hot, add the cauliflower with a pinch of salt and stir-fry for 5 min.
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5 Make mint chutney

Meanwhile, peel and roughly chop the garlic. Pick the mint and coriander leaves. Add the garlicmint leavescorianderhoney, a squeeze of lemon juice and a pinch of salt to a blender. Blend until smooth. Transfer to a bowl and combine with the remaining yogurt. This is your mint chutney.
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6 Serve

Serve the kebabs over the cauliflower rice and top with the mint chutney.

Tips for fussy eaters

Serve over basmati rice.

Pro tip

Don't be tempted to add the yogurt to the blender - it will become extremely watery!

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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