Tikka paneer kebab with whole wheat paratha

Tikka paneer kebab with whole wheat paratha

Preparation time:

Above 60 Minuti

Nutritional information:

646kcal / per serving

Course:

Appetizer,

Side dish

i

Geographic Area:

South Asia

Enviromental Impact:

Moderate (0.86kg CO2 eq) i

Recipe in partnership with

Paneer, sometimes called the “Indian cottage cheese,” is a mild, white cheese popular in South Asia. It is a soft unripened cheese that does not melt and has a firm texture. Its mild taste makes it perfect for balancing the richness of sauces and spice mixes typical of Indian cuisine. In this recipe it is paired with a whole wheat flour paratha and can be paired with various types of chutney sauces to create a complete and healthy meal.

Ingredients for 4 portions

  • Skimmed yogurt 150 g
  • Ginger and garlic paste 15 g
  • Peanut oil 40 g
  • Coriander powder 30 g
  • Chaat masala 5 g
  • Chili powder 5 g
  • Garam masala 2 g
  • Fenugreek 2 g
  • Halls q.b.
  • Lemon juice 60 g
  • Coriander leaves, chopped 10 g
  • Mint leaves, chopped 10 g
  • Paneer, cut into large cubes 400 g
  • Red onions, cut into 1-inch cubes 200 g
  • Green peppers, cut into 1-inch cubes 200 g
  • Red cherry tomatoes 200 g
  • White champignon mushrooms, cut in half 200 g
  • whole wheat flour paratha (to be baked according to the instructions on the package) 320 g or 4 pieces

Preparation

1.

Stir the yogurt vigorously to obtain a smooth and soft consistency. Add all the ingredients for the marinade to the yogurt: ginger and garlic paste, coriander powder, chaat masala, chili powder, garam masala, fenugreek, and salt.

2.

Mix well to blend all ingredients. Add two-thirds of the lemon juice along with the chopped cilantro and mint. Mix thoroughly.

3.

Combine paneer cubes, onions, cherry tomatoes, mushrooms, and peppers.

4.

Stir until all the paneer pieces and vegetables are well coated in the marinade. Cover the bowl and place in the refrigerator for a minimum of 1 hour and a maximum of 4 hours.

5.

Remove the marinated paneer and vegetables from the refrigerator. Prepare a skewer by skewering the paneer, bell bell pepper, onion, cherry tomato, and mushroom. Repeat the sequence and end the skewer with a paneer cube.

6.

Prepare all skewers in the same way. Meanwhile, preheat the oven to 180 degrees C for 15-20 minutes.

7.

Arrange all the prepared skewers on a baking sheet lined with baking paper. Brush the kabobs with peanut oil to prevent the vegetables from drying out.

8.

Bake for 10 minutes, then turn on the grill. Leave the grill on for 2 to 3 minutes until the paneer pieces are lightly toasted.

9.

Remove the kabobs from the oven, brush them with the remaining lemon juice, sprinkle with chaat masala, and serve with whole-grain paratha.

Enviromental Impact

Moderate

Details

Per serving:

0.86kg CO2 equivalent i

Carbon footprint



To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.

Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.