Indian

Vegetable and paneer shish kebab, roti and carrot salad

Name: Vegetable and paneer shish kebab, roti and carrot salad
Yield: 6
Cuisine: /indian
Ingredients: 2.00cm piece (5g) ginger, finely grated; 1 garlic clove, crushed; 1 tsp garam masala (Indian spice mix); 1/2 tsp ground chilli; 1/2 cup (140g) natural yoghurt; 3 x 400g blocks paneer, drained, cut into 4cm pieces; 1 (350g) green capsicum, trimmed, cut into 3cm pieces; Sunflower oil, to brush; Warm roti, to serve; 3 small Asian (red) eschalots, quartered; Juice of 1 lemon; 2 tbs white vinegar; 1 tbs caster sugar; 1 tsp mustard oil (from selected supermarkets and health food shops); 2 medium carrots, peeled, cut into long, thin batons; 1 bunch coriander, leaves picked; 1 tbs lemon juice; 1/2 tsp caster sugar; 1/4 cup (70g) natural yoghurt

Rate now

https://healthimprovements.info/recipes/vegetable-paneer-shish-kebab-roti-carrot-salad/vya5myp5 — Vegetable and paneer shish kebab, roti and carrot salad

Jump to recipe

by Kirsten Jenkins

Jun 24, 2019

“I ate a version of this dish at the very colonial Tollygunge Club in Kolkata. I didn’t think a kebab could get any better, but it did” - Kirsten Jenkins.

1cm piece (5g) ginger, finely grated
1 garlic clove, crushed
1 tsp garam masala (Indian spice mix)
1/2 tsp ground chilli
1/2 cup (140g) natural yoghurt
3 x 400g blocks paneer, drained, cut into 4cm pieces
1 (350g) green capsicum, trimmed, cut into 3cm pieces
Sunflower oil, to brush
Warm roti, to serve

Carrot salad

3 small Asian (red) eschalots, quartered
Juice of 1 lemon
2 tbs white vinegar
1 tbs caster sugar
1 tsp mustard oil (from selected supermarkets and health food shops)
2 medium carrots, peeled, cut into long, thin batons

Coriander yoghurt

1 bunch coriander, leaves picked
1cm piece (5g) ginger, finely grated
1 tbs lemon juice
1/2 tsp caster sugar
1/4 cup (70g) natural yoghurt

Method

1.

Combine the ginger, garlic, garam masala, ground chilli, 1/2 tsp fine table salt and yoghurt in a bowl. Add the paneer and carefully combine to coat. Cover and refrigerate for 2 hours.
2.

For the carrot salad, place the eschalot, lemon juice and 1/2 tsp fine table salt in a bowl and combine with your hands. Rub the lemon juice mixture into the eschalot to bruise them slightly and set aside for 2 hours or until pink and translucent. Combine the remaining carrot salad ingredients in a serving bowl and set aside until ready to serve.
3.

Meanwhile, for the coriander yoghurt, place all ingredients in a small food processor and whiz until smooth. Refrigerate until ready to serve.
4.

Heat a barbecue or chargrill pan to medium heat. Thread the paneer and capsicum onto metal skewers, alternating, and brush with sunflower oil. In 3 batches, cook kebabs for 4-5 minutes each side or until lightly charred and the capsicum is tender.
5.

Drain the eschalot and add to the other carrot salad ingredients. Serve with the kebabs, roti and coriander yoghurt.