Grilled Paneer Cheese recipe

Paneer is a fresh, firm and mild-tasting Indian cheese perfect for grilling.  Serve with mango and tomato chutney and a drizzle of curry vinaigrette.

Serves 8

Ingredients

Grilled Paneer

175ml plain yoghurt

1 Tbsp  lemon juice

2 tsp McCormick Garam Masala

1 tsp McCormick Sea Salt

½ tsp McCormick Garlic Granules

½ tsp McCormick Ginger Ground

400g paneer

Mango Tomato Chutney

½ tsp McCormick Cumin Seed

4 plum tomatoes, chopped

1 ripe mango, cut into 1cm chunks

½ onion, chopped

2 tsp McCormick Coriander Leaf

2 tsp honey

½ tsp McCormick Cinnamon Ground

¼ tsp McCormick Sea Salt

Curry Vinaigrette

50ml olive oil

2 Tbsp white balsamic vinegar

2 Tbsp  Dijon mustard

½ tsp Keen’s Curry Powder

¼ tsp McCormick Garlic Powder

Method

1. For the paneer combine yoghurt, lemon juice, Garam Masala, Salt, Garlic Granules and Ginger in a small bowl until well blended.  Place paneer in a large re-sealable plastic bag, add the yoghurt marinade and turn to coat well, place in the refrigerator for 1 hour.

2. Meanwhile, for the Mango Tomato Chutney, toast the Cumin Seeds in a large pan over a medium heat for 1 minute, or until fragrant.  Add the tomatoes, mango, onion, Coriander, honey, Cinnamon and Salt.  Cook for 8-10 minutes, stirring regularly until the tomatoes soften and the sauce is slightly thickened.

3. For the Curry vinaigrette, combine all ingredients in a small bowl with a wire whisk until well blended.

4.  After the paneer has marinated, spray a griddle pan with oil and pre-heat to medium.  Remove paneer from the marinade, discarding any remaining marinade.  Grill paneer for 5-6 minutes, or until lightly browned, turning frequently.  Cut into 1cm thick slices, then serve layered with the Mango Tomato Chutney and drizzled with the Curry Vinaigrette.