Grilled Indian cheese paneer marinated with yoghurt, turmeric, ginger and spices with a mint chutney filling offers a simple but taste-packed meal. Alfred Prasad's dish is a great first course before barbecued meats and veggies. Chaat masala is available to buy online.
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Cut the block of paneer into half lengthways and then cut 2 inch x 2 inch squares, about ½ an inch thick. Now slit each slice of paneer horizontally ¾ of the way down, to accommodate the filling
1000g of paneer
To make the mint chutney filling, wash and roughly chop the mint, coriander and baby spinach and leave to drain. Pour the tablespoon of yogurt into a blender, followed by the rest of the ingredients for the filling and blend until smooth
1/2 bunch of mint
2 2/3 handfuls of baby spinach
1 green chilli
1 tbsp of fresh ginger
1 tbsp of Greek yoghurt
For the marinade, whisk together the yoghurt, turmeric, paprika, ginger and garlic paste, garam masala, salt and black cumin and leave aside
2 tbsp of Greek yoghurt
1 tbsp of ground turmeric
1 tbsp of paprika
1/2 tbsp of fresh ginger
1/2 tbsp of garlic paste
1/2 tbsp of garam masala
1 tbsp of black cumin
Place a teaspoonful of the mint chutney filling in the slit of each slice of paneer, spreading evenly and then leave to one side
Apply the yoghurt marinade all over each slice of paneer. Skewer and grill in a tandoor until gently browned on the edges. If you cannot access a tandoor, cook on skewers under a hot grill. Serve hot with a sprinkling of lemon juice and chaat masala
1/2 tbsp of chaat masala
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