Bharwan paneer

by Alfred Prasad
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servings4
30 minutes

Ingredients

Bharwan grilled paneer

  • 1000g of paneer

Yoghurt marinade

  • 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
  • salt

Mint chutney filling

  • 1/2 bunch of mint
  • fresh coriander, bunch of
  • 1 handful of baby spinach
  • 1 tbsp of Greek yoghurt
  • 1 green chilli, chopped
  • 1 tbsp of fresh ginger, chopped

To plate

  • 1/2 tbsp of chaat masala
  • 1 lemon

Method

1
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
2
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
  • 1 handful of baby spinach
  • 1 green chilli
  • 1 tbsp of fresh ginger
  • fresh coriander
  • 1 tbsp of Greek yoghurt
3
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
  • salt
4
Place a teaspoonful of the mint chutney filling in the slit of each slice of paneer, spreading evenly and then leave to one side
5
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