Bharwan Paneer

Bharwan Paneer

Difficulty Moderate
Categories
  • Starter
  • Indian
  • Grill

ABOUT THE RECIPE

Grilled paneer marinated with yoghurt, turmeric, ginger and spices with a mint chutney filling offers a simple but taste-packed meal. This grilled paneer recipe is a wonderful starter dish from Alfred Prasad, and is a great first course before barbecued meats and veggies. Chaat masala is available to buy online

INGREDIENTS

  • BHARWAN GRILLED PANEER
  • 1 kilograms of paneer
  • YOGHURT MARINADE
  • 2 tablespoons of Greek yoghurt
  • 1 tablespoons of ground turmeric
  • 1 tablespoons of paprika
  • 1/2 tablespoons of garam masala
  • 1/2 tablespoons of fresh ginger
  • 1/2 tablespoons of garlic paste
  • 1 tablespoons of black cumin
  • salt
  • MINT CHUTNEY FILLING
  • bunch of fresh coriander
  • 1/2 bunch of mint
  • 1 handful of baby spinach
  • 1 green chilli, chopped
  • 1 tablespoons of fresh ginger, chopped
  • 1 tablespoons of Greek yoghurt
  • TO PLATE
  • 1/2 tablespoons of chaat masala
  • 1 lemon

PREPARATION

  • 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
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