Loaded Butter Paneer Kebab With Bhajis
Treat your Dad to an epic loaded kebab. You'll grill spiced paneer before smothering it in a rich butter curry sauce. Load it onto sourdough pitta with minty yoghurt and pair it with crispy onion bhajis to finish. Perfect.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Vegetable oil, Water, Sugar, Salt (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7
Soak your skewers in cold water (this prevents them from burning whilst cooking)
Cut your paneer into bite sized pieces
Cut your red onion[s] into quarters, then in half widthways
Separate the onion wedges so you end up with bite-sized pieces
Combine half your ginger & garlic paste and half your ground smoked paprika in a bowl with half your garam masala and half your curry powder (you'll use the rest later!)
Add a generous drizzle of vegetable oil and a generous pinch of salt and stir it all together – this is your marinade
Add the diced paneer to the marinade and mix it all together until fully coated – this is your marinated paneer
Thread the marinated paneer onto the skewers alternating with your onion pieces (3 pieces of paneer per skewer!) – these are your paneer skewers
Add the paneer skewers to a baking paper-lined baking tray
Add your onion bhajis to the other side of the baking tray
Put the tray in the oven for 10-12 min or until the onion is softened and the paneer is slightly charred – these are your cooked paneer skewers and bhajis
Boil a little water in a kettle
Wash your lettuce, then pat it dry with kitchen paper and shred finely
Slice half your green chilli[es] into rounds and finely chop the remaining
Chop your tomato[es] roughly
Heat a pot over a medium-high heat with a knob of butter, once melted, add the chopped chilli (can't handle the heat? Go easy!) with the remaining ginger & garlic paste, garam masala, curry powder and ground smoked paprika and cook for 1 min or until fragrant
Once fragrant, add your tomato paste and pinch of salt and cook for 1 min further, remove the pot from the heat and add 50ml [70ml] [90ml] boiled water with 1/2 tsp [3/4 tsp] [1 tsp] sugar and half your natural yoghurt (save the rest for later!) and stir it all together – this is your butter chicken sauce
Combine the remaining natural yoghurt with your mint sauce in a small bowl – this is your minty yoghurt
Once the skewers are nearly ready, remove the tray from the oven and add your sourdough pitta[s] to the tray
Return the tray to the oven for 1-2 min or until the pitta[s] is warmed through
Serve the cooked paneer skewers on top of the warmed sourdough pitta, spoon over the butter paneer sauce and garnish with your crispy onions and reserved chilli rounds (not a fan of spice? Just add a little!) – this is your loaded butter paneer kebab
Serve the shredded lettuce and chopped tomato to the side and drizzle with the remaining minty yoghurt, serve the bhajis to the side
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (celery, gluten, milk, nut, peanut, sesame, soya).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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