Red Pepper & Mango Paneer Kebabs

Red Pepper & Mango Paneer Kebabs

Rating
4.00rating out of 5

(209 reviews from our customers)

Prep Time

25 min

Cuisine

Indian

Use within

6-7 days

Paneer is a mild Indian cheese, similar in texture to halloumi, but without the saltiness. It has an extremely high melting point, which means you can grill and heat it without it melting, making it perfect for kebabs and barbecues! We've served these with a mango chutney dressing, toasted rice and salad.

Prep Time

25 min

Cuisine

Indian

Use within

6-7 days

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In Your Box
Ingredients for 2 people (double for 4)
traditional paneer re-sized.
250g traditional paneer †
mixed-leaf-salad
50g baby leaf mixed salad
mango chutney
25g mango chutney
wooden-skewer-(2)
4 skewers
Red-pepper
1 red pepper
basmati-rice
75g fragrant basmati rice
fresh-ginger
15g fresh root ginger
nigella seeds 2
1 tsp black nigella seeds
rice-vinegar
1 tbsp white rice vinegar
turmeric
1 tsp bright yellow turmeric
You Will Need
Butter, olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 250g paneer cheese<span class="strong">†</span>
  • baby leaf salad
  • mango chutney
  • skewers
  • red pepper
  • basmati rice
  • 15g fresh root ginger
  • nigella seeds
  • 1 tbsp rice vinegar
  • ground turmeric
Typical Values per 100g per serving
Energy 931 kJ
224 kcal
2634 kJ
633 kcal
Fat
of which saturates
12.7 g
7.7 g
35.8 g
21.8 g
Carbohydrate
of which sugars
17 g
5.5 g
48.2 g
15.5 g
Fibre 1.1 g 3.2 g
Protein 10.8 g 30.6 g
Salt 0.35 g 0.99 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
250g paneer cheese
pasteurised whole cow's MILK, acetic acid, citric acid
baby leaf salad
mango chutney
sugar, mango 48%, sugar cane vinegar, salt, chillies, ginger, garlic
skewers
red pepper
basmati rice
15g fresh root ginger
nigella seeds
1 tbsp rice vinegar
rice, salt, water
ground turmeric
Allergens
  • Allergens highlighted by † (milk)

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.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Red Pepper & Mango Paneer Kebabs

Soak the skewers in water 

Cut the paneer up into cubes (you will need 12 pieces per person)

2 Red Pepper & Mango Paneer Kebabs

Deseed the peppers (scrape the seeds and pith out with a teaspoon) and cut into small bite-size pieces (approx. 12 per person)

3 Red Pepper & Mango Paneer Kebabs

Heat a pot (with a matching lid) over a high heat, once hot, add the dry rice, & cook for 4-7 min or until starting to pop & turn a light brown colour (this toasts it) 

Once toasted, add 150ml [300ml] water & bring to the boil

Once boiling, reduce the heat to very low, cook covered for 10-15 min or until the water has absorbed & the rice is cooked

4 Red Pepper & Mango Paneer Kebabs

Meanwhile, thread the paneer and red pepper onto the skewers (see picture)

Season the kebabs with generously all over with salt 

 

5 Red Pepper & Mango Paneer Kebabs

Heat a large, wide-based pan (preferably non-stick) over a high heat

Once hot, add the skewers and cook for 10-12 min or until charred, turning regularly (alternatively grill the skewers on a high heat for the same amount of time)

Tip: cover the skewers with a heavy pan whilst they cook, this applies pressure so they colour and also steam

 

6 Red Pepper & Mango Paneer Kebabs

Meanwhile, peel the ginger (scrape the skin off with a teaspoon) and finely chop (or grate) into a small mixing bowl

Wash and dry the salad

7 Red Pepper & Mango Paneer Kebabs

Combine the ginger with the mango chutney, nigella seeds, turmeric and rice vinegar with 2 tbsp [4 tbsp] olive oil

This is your mango dressing 

8

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Season the toasted rice with salt and pepper (and a knob of butter if desired)

Serve the skewers over the toasted rice, with the salad to the side and drizzle all over with the mango dressing

Enjoy!

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