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Charred Paneer Skewers with Jasmine Rice
A charred Australian paneer skewer dish with pumpkin, beetroot and capsicum, finished with golden syrup, tomato relish and vegemite glaze, served over jasmine rice.
Ingredients
Instructions
Cube the paneer and saute it over medium-high heat until well browned, about 10 minutes.
Add the pumpkin, beetroot and capsicum, cooking until softened, about 3 minutes.
Stir in the golden syrup, tomato relish, vegemite glaze and lemon myrtle for 4 minutes.
Cook the jasmine rice separately and fluff with a fork.
Let the paneer simmer for about 7 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the jasmine rice, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
