suresh thimiri cooking guru

Grilled Paneer Cheese with Mango Tomato Chutney and Curry

Vinaigrette

Paneer is a fresh, firm and mild-tasting Indian cheeseperfect for grilling. Serve with a mango and tomatochutney and a drizzle of curry vinaigrette for a uniquetwist on the classic Caprese salad.

Ingredients

Grilled Paneer

175ml (6fl oz) plain yoghurt

1 tbs lemon juice

2 tsp Schwartz Garam Masala

1 tsp Schwartz Sea Salt Mill

½ tsp Schwartz Garlic Granules

½ tsp Schwartz Ginger Ground

400g (14oz) paneer

Mango Tomato Chutney

½ tsp Schwartz Cumin Seeds

4 plum tomatoes, chopped

1 ripe mango, cut into 1cm chunks

½ onion chopped

2 tsp Schwartz Coriander Leaf

2 tsp honey

½ tsp Schwartz Cinnamon Ground

¼ tsp Schwartz Sea Salt Mill

Curry Vinaigrette

50ml (2fl oz) olive oil

2 tbs white balsamic vinegar

2 tbs Dijon mustard

½ tsp Schwartz Medium Curry Powder

¼ tsp Schwartz Garlic Mill

Methods :-

STEP 1

For the paneer combine yoghurt, lemonjuice, Garam Masala, Salt, GarlicGranules and Ginger in a small bowluntil well blended. Place paneer in alarge re-sealable plastic bag, add theyoghurt marinade and turn to coatwell, place in the refrigerator for 1 hour.

STEP 2

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

STEP 3

For the Curry vinaigrette, combine allingredients in a small bowl with a wirewhisk until well blended.

STEP 4

After the paneer has marinated, spray agriddle pan with oil and pre-heat tomedium. Remove paneer from themarinade, discarding any remainingmarinade.

Grill paneer for 5-6 minutes, or until lightlybrowned, turning frequently. Cut into 1cmthick slices, then serve layered with the MangoTomato Chutney and drizzled with the CurryVinaigrette.

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