Hariyali Vegetable Kebabs, Coriander and Mint Chutney, Carrot and Broccoli Salad | Underground Cookery School

Ingredients

• 175g cooked potato
• 25g chopped coriander
• 175g peas
• ½ a green chilli- finely chopped
• 100g paneer cheese- grated
• 10g grated ginger
• 2 teaspoons fennel seeds
• ½ teaspoon garam masala
• 1 tablespoon toasted gram flour
• 1 teaspoon vegetable oil
• salt and pepper
• Extra gram flour
• Gluten free breadcrumbs
• Oil for deep frying
• 40g coriander
• 10g mint leaves
• 1 green chilli- seeds removed
• ¾ teaspoons roasted cumin powder
• ½ clove garlic
• salt
• ½ tablespoons lemon juice
• 3 tablespoons water
• 1 ½ tablespoons toasted desiccated coconut
• 1 tablespoon coconut yoghurt
• 7g tamarind puree
• 14g maple syrup
• 20g grape seed oil
• 5g lime juice
• pinch of salt
• 80g broccoli- finely sliced on mandolin
• 60g peeled carrots- grated
• 2 tablespoons picked coriander leaves
• 2 picked and torn mint leaves