-
-
Add this recipe to your binder
This recipe is in your binder
-
Alfred Prasad's paneer and red pepper skewers recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
13 ratings
Incredibly quick to prepare, Alfred Prasad’s Paneer and red pepper skewers are great to prepare for a quick afternoon snack. Switch up the recipe by making it into wraps with the use of spinach leaves. See method
Ingredients
- 300g (10oz) paneer
- 2 tbsp Greek yoghurt
- ½ tsp ground turmeric
- ½ tsp paprika
- 1 tsp fresh ginger, finely chopped
- 1 tsp garlic paste
- 1 tsp garam masala
- 1 tbsp cumin seeds
- 1 red onion, finely sliced
- 1 red pepper, diced
- 1 pinch salt
- 2 tsp olive oil
To serve
If you don't have red onions, try using white, brown or spring onions
Each serving contains
-
Energy
535kj
128kcal
6%
-
Fat
6g
9%
-
Saturates
3g
13%
-
Sugars
6g
7%
-
Salt
0.8g
13%
of the reference intake
Carbohydrate 6.8g
Protein 11g
Fibre 1.3g
Method
Incredibly quick to prepare, Alfred Prasad’s Paneer and red pepper skewers are great to prepare for a quick afternoon snack. Switch up the recipe by making it into wraps with the use of spinach leaves.
- Slice the block of paneer into small cubes. Trivia time; paneer is the most popular form of cheese in Indian dishes and is the only cheese from Asia that can be compared to other western dishes in texture.
- To start the marinade, ask your helper to whisk together the yogurt, ginger and garlic paste, garam masala, salt, turmeric, paprika and cumin.
- Into a clean bowl, allow your helper to combine the yogurt marinade with the paneer, peppers and onions. Add 2 tps of olive oil and stir gently.
- Cover and place into the fridge to marinate for a minimum of 30 mins or for even more flavour, a maximum of 12 hrs.
- In the following order; onion, paneer, pepper, and paneer again, ask your helper to piece them onto skewers.
- Place the skewers under a hot grill to cook until golden around the edges. Serve whilst hot and garnish with lemon juice.
See more Vegetarian recipes