Korma Paneer Skewers
with chips and carrot salad
The quantities provided above are averages only.
Ingredients
8 unit(s)
Bamboo Skewers
600 grams
Potatoes
1 unit(s)
Onion
2 sachet(s)
Curry Powder
(Contains Mustard)
1 sachet(s)
Korma Curry Paste
(Contains Mustard)
75 grams
Yoghurt
(Contains Milk)
40 grams
Salad Leaves
1 unit(s)
Carrot
1 unit(s)
Lemon
2 sachet(s)
Honey
2 sachet(s)
Mayo
(Contains Egg, Mustard)
200 grams
Paneer
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Sugar
Nutrition Values
Utensils
Cooking Steps
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, 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, halve and peel the red onion, then cut each half into 4 wedges. Cut the paneer into 2cm cubes.
In a medium bowl, add the paneer and curry powder. Toss to coat in the spices.
Add the onion wedges, korma curry paste and a third of the Greek style yoghurt. Season with salt and pepper and toss to coat well.
Carefully thread the paneer and onion wedges onto the skewers (2 per person, use more if needed).
Transfer the skewers to a lined baking tray. Spoon over any remaining korma yoghurt from the bowl.
Bake the skewers on the middle shelf of your oven until golden, 15-20 mins.
Trim the carrot, then coarsely grate (no need to peel).
Cut the lemon into wedges.
In a medium bowl, combine the remaining yoghurt, juice from half the lemon wedges and a pinch of salt and sugar.
When the skewers have 5 mins remaining, drizzle over the honey. Turn to coat and bake for the remaining time.
Just before serving, add the lettuce and carrot to the yoghurt dressing. Toss to coat.
Share the korma paneer skewers between your plates. Spoon over any remaining sauce from the tray.
Serve the chips, carrot salad and remaining lemon wedges alongside.
Add a dollop of mayo for dipping.
