Paneer Tikka
ingredients
- 200g light paneer cheese, cut into 3cm dice
- 1 onion, cut into 3cm dice
- 1 red pepper, cut into 3cm dice
- 3 garlic cloves, peeled
- 1 small red chillies, roughly chopped
- 1 inch ginger, peeled and roughly chopped
- 2 tsp gram flour
- 80g half fat natural Greek yogurt
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground turmeric
- Freshly ground black pepper
- 1 tsp mango powder (Amchoor)
- ½ small packet of coriander, leaves roughly chopped
- Wooden skewers, soaked in water for 2 hours
nutrition facts
Per average serving:
energy
669 kJ / 160 kcal
8 %
fat
5.9 g
8 %
saturates
3.3 g
17 %
Sugars
7 g
8 %
salt
0.1 g
2 %
of an adult’s Reference intake (8400kj / 2000kcal). Typical values per 100g: Energy 268kJ/64kcal
method
- In a blender combine the garlic, ginger chillies, gram flour, yogurt and all the ground spices. Blitz to a puree.
- Add the diced paneer to the marinade and set aside to marinate for a minimum of 2 hours, up to 24 hours.
- Preheat a grill. Assemble the kebabs by alternatively placing pieces of paneer (3 to a skewer) and the onion and pepper onto the skewers.
- Grill until nicely charred, brushing with any leftover marinade whilst cooking. Scatter over the coriander before serving.
Serving suggestion: serve with chapatis and raita slaw.
Important information
*Allergen information is compiled using data obtained from the manufacturer of products we have used. If you decide to use a different product there may be a different allergen declaration, so please check the labels of all the ingredients you purchase to make this recipe. This information is for guidance only.
Nutritional information has been compiled by Registered Nutritionists using an industry standard software system (FDH Saffron). Please bear in mind that the nutrition will change depending on the products that you use to make this recipe. This information is for guidance only.