Bharwan paneer
4
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
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