Starters
Paneer tikka – grilled cheese and vegetable skewers
Pieces of paneer cheese and vegetables marinated in yogurt, lemon and Indian spices are cooked quickly on a grill or under the oven grill.
Servings in this printout: 4
Ingredients
- 400 g paneer (Indian fresh cheese)diced
- 1 piece red pepperin pieces
- 1 piece green pepperin pieces
- 150 g plain yogurt
- 1 tbsp lemon juice
- 1 tsp garam masala
- 1 tsp paprika powder
- 0.5 tsp turmeric
- 1 tsp salt
- 1 tbsp oil
Method
- Mix yogurt, lemon juice, spices, salt and oil to make a marinade.
- Turn the paneer and peppers in the marinade. Allow to season in the refrigerator for 30 minutes.
- Thread the cheese and peppers onto the skewers alternately.
- Grill on medium heat or bake under the grill in a 230-degree oven for 10–14 minutes. Turn once.
- Serve hot with lemon wedges and mint chutney.
Original recipe nutrition per serving
The nutrition values below belong to the original recipe. They are not nutrition values for the separate GL-only version. No macro package has been verified for the GL-only version.
Nutrition values have not been calculated for this recipe.
A reliable glycemic load estimate is not available.
Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.
Why is the estimate missing?
- red pepper · A suitable GI value was unavailable for this ingredient.
- green pepper · A suitable GI value was unavailable for this ingredient.
Estimate for the modified recipe
Original recipe GL unavailable
Calculated GL · ≈ 3.07 / serving
Confidence · Low Some values or assumptions in the calculation are uncertain.
The estimate uses the ingredients and amounts in this version and the available source data. Small amounts of carbohydrate were left out of the calculation.
How was the estimate calculated?
This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.
GI-unmatched available carbohydrate omitted, up to 1.3 g/serving. Its effect is not assumed to be zero.
Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.
Value used in the model
Original recipe amounts and preparation
- 400 g · paneer (Indian fresh cheese)
- 1 piece · red pepper
- 1 piece · green pepper
- 150 g · plain yogurt
- 1 tbsp · lemon juice
- 1 tsp · garam masala
- 1 tsp · paprika powder
- 0.5 tsp · turmeric
- 1 tsp · salt
- 1 tbsp · oil
Mix yogurt, lemon juice, spices, salt and oil to make a marinade. Turn the paneer and peppers in the marinade. Allow to season in the refrigerator for 30 minutes. Thread the cheese and peppers onto the skewers alternately. Grill on medium heat or bake under the grill in a 230-degree oven for 10–14 minutes. Turn once. Serve hot with lemon wedges and mint chutney.
Separate version amounts and preparation
Servings for these amounts · 4
- 400 g · unsweetened paneer cheese
- 170 g · red sweet pepper
- 170 g · green sweet pepper
- 150 g · plain yoghurt
- 15 g · lemon juice
- 2 g · garam masala
- 2 g · paprika powder
- 1 g · turmeric powder
- amount in the original recipe · salt
- 13.5 g · neutral cooking oil
Use the original method with these details.
Cook skewers on an oven tray at 230°C for 10–14 min and consume all marinade. Weigh each pepper 170 g edible. Separate chutney or extra lemon is outside this version.
Research sources and technical details
Source names and technical notes appear in their original form.
Sources and limitations · A
Assumption sensitivity
3.072–4.948 / serving
This experiment assigns GI assumptions0–150 to selected uncertain portions. It is neither a physiological upper bound nor a statistical confidence interval.
- Conclusions, low-carbohydrate product assignment · Project published-imputation assignment, not measured ingredient or meal GI. Not tested cream, cheese or butter. Excludes plant drinks and sweetened dairy.PUBLISHED_CODING
- Conclusions: assignment discussion · Project published-imputation assignment, not measured ingredient or meal GI. Coding estimate only. Application to named fresh herbs, sprouts and alliums is an explicit project interpretation. It does not establish a physiological maximum or a one-unit uncertainty bound. Not a default for seed spices, flour, sauces or stock.PUBLISHED_CODING
- Author presentation slide 12 · Project published-imputation assignment, not measured ingredient or meal GI. Published low-carbohydrate default. The <=5 g/100 g operational cutoff and named bindings are explicit project interpretation, not a threshold validated by Schakel. Excludes ordinary fruit, flour, concentrated sauce and nuts above the cutoff.PUBLISHED_CODING
- TUOREJUUSTO, KOTIJUUSTO, RASVAA 9-14 %, MAALAISJUUSTO · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
- PAPRIKA, PUNAINEN · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
- PAPRIKA, VIHREÄ · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
- JOGURTTI, MAUSTAMATON, RASVAA 2,5 %, VL · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
- TÄYSMEHU, SITRUUNATÄYSMEHU, LAIMENTAMATON · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
- Total ingredient mass, an upper bound only · available CHO cannot exceed total weighed edible ingredient massBOUND
- RUOKASUOLA, JODIOITU · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
- RUOKAÖLJY KESKIARVO, 87 % RYPSI- 8 % AURINGONKUKKA- JA 5% OLIIVIÖLJY · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
Notes
- If you use wooden skewers, soak them in water for 20 minutes before grilling.