Cucumber raita
This gently spiced raita is a speedy dip that looks fancy. Serve it with warm pittas for a great nibble or ideal starter
Potato and paneer kebabs
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 100ml greek yogurt
- 1 lemonjuiced
- 2 tsp Cooks' Ingredients Gunpowder Spice Blend
- 225g paneercubed
- 12 baby potatoes
- 1 tbsp vegetable oil
- 1 carrotgrated
- ½ tsp cumin seedstoasted
- 1 green chillifinely chopped
- pinch of sugar
- small bunch fresh mintchopped
- 1 cucumberpeeled and sliced, to serve
Nutrition: Per serving
- kcal682
- fat39.3g
- saturates21.2g
- carbs41.9g
- sugars9.3g
- fibre6g
- protein37.2g
- salt0.3g
Method
step 1
Mix the yogurt in a medium bowl with 1 tbsp of lemon juice, the spice blend and a pinch of salt. Add the paneer and gently stir until it is completely coated.
step 2
Cook the potatoes in boiling salted water for 10-12 mins or until barely tender. Drain well. Thread the paneer onto long metal skewers alternating with potatoes, then put them on a baking tray lined with foil. Brush the potatoes with a little oil. Grill the skewers for 10 mins, turning halfway, until the paneer is hot and the potatoes slightly charred.
step 3
Meanwhile, mix the carrot with the remaining lemon juice, cumin, chilli, sugar and mint. Serve the kebabs with sliced cucumber and the carrot salad.
