Grilled Paneer Cheese with Mango Tomato Chutney 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.
