Bharwan paneer

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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.

First published in 2015
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Bharwan grilled paneer

Yoghurt marinade

Mint chutney filling

To plate

  • 1/2 tbsp of chaat masala
  • 1 lemon


  • Thin iron skewers


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
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
For the marinade, whisk together the yoghurt, turmeric, paprika, ginger and garlic paste, garam masala, salt and black cumin and leave aside
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
  • 1 lemon
First published in 2015

Alfred Prasad’s years at Tamarind saw the restaurant awarded one Michelin star, which it retained, and a stack of accolades (including numerous ‘Indian Restaurant Of The Year’ titles).

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