Paneer and Vegetable Skewers

Paneer and Vegetable Skewers

Made With Our Original Tikka Masala -
2 SERVES
SERVES 2-3
prep
5 MINS PREP
20 MINS COOK
10 MINS COOK
Anjum Signature

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 peppers, 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
  1. 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.
  2. Preheat the oven to 200°C (Fan 180°C/Gas Mark 6) and oil a baking sheet or grill rack. Thread the vegetables and paneer alternately onto the skewers. Bake/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.
  3. Sprinkle with chaat masala and serve as they are or with chutni.
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.
  • 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 peppers, 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
  1. 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.
  2. Preheat the oven to 200°C (Fan 180°C/Gas Mark 6) and oil a baking sheet or grill rack. Thread the vegetables and paneer alternately onto the skewers. Bake/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.
  3. Sprinkle with chaat masala and serve as they are or with chutni.
MADE WITH OUR DELICIOUS
Original Tikka Masala

Some flavours combinations are classics for a reason. The combination of intense tomato flavour mellowed with a little creaminess and reincarnated in India with some subtle spicing and flavours, is what makes this dish one of Britain’s favourites. It certainly gets our vote at least once a fortnight!

There are rumours that chicken tikka masala came to life when diners asked a local Indian chef for some sauce to go with their tandoori chicken tikka pieces. The chef added a standard tomato masala and some cream and created this delicious new dish. Despite Indian food moving towards regionality over the last 2o years, it remains one of our preferred curries!

£3.15
( / )
100p per 100g
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