Grilled Hariyali Paneer
Ingredients
- 140 g Greek yogurt
- 75 g coriander
- 60 g mint
- 4 cloves garlic
- 1 inch piece of ginger
- 1 or 2 green chillies
- 1 tsp salt
- 1 tsp garam masala
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp dried kasuri methi crushed (also known as dried fenugreek leaves)
- 1 tsp dried mango powder (amchoor)
- 1/2 tsp black salt
- 4 tbsp cornflour
- 4 tbsp gram flour
- 1 kg paneer cut into 1cm thick slices
Instructions
- Blend the yoghurt, coriander, mint, garlic, ginger and chillies until completely smooth
- Then add all the ground spices, salt and kasuri methi (crush the kasuri methi between your palms)
- Add corn flour and gram flour, then mix to combine
- Mix your marinade and paneer pieces and marinate for a minimum of 1 hour. 12-24hours gives the best results so you can definitely prepare this the day before
On the day of grilling:
- Preheat your oven to 220'C fan/240'C conventional (if using an oven) or get your barbecue set up and running
- Place each piece of paneer on a skewer allowing some space between each one. This allows the heat to evenly cook the marinade on all surfaces
- If using a home oven, allow to roast for 11-12 mins, turning the skewers over half way if needed. Alternatively barbecue until lightly charred
- If you used a home oven, use a kitchen blowtorch to char after roasting
- Brush the paneer with melted butter or ghee straight off the grill
- Serve with mint yogurt and pickled onions