Herby paneer parcels
- Preparation and cooking time
- plus at least 1 hr marinating
- Serves 8
Indian paneer cheese is wrapped up with a tangy paste of coriander and mint and quickly cooked on the barbecue or griddle pan
For the green herb paste
- 85g coriander leaves and stalks
- 25g mint leaves
- 1 fat garlic clove
- small piece ginger , peeled
- ½ - 1 small hot green chilli (we used an Indian finger chilli), deseeded (optional)
- 1 tbsp lemon juice
- 1 tbsp vegetable oil
- 1 tsp garam masala
- 2 tbsp double cream
- 3 tbsp thick Greek yogurt
- ½ tsp ajwain seeds (optional - see tip)
- STEP 1
To make the herb paste, wash your herbs really well, including the coriander stalks. Squeeze lightly to get rid of excess water. Tip into a food processor or blender along with the garlic, ginger, chilli (if using), lemon juice, oil, garam masala and 1 tsp salt. Whizz until quite fine and smooth. Stir in the double cream, yogurt and ajwain seeds, if using. Taste and adjust any spices or seasoning to taste.
- STEP 2
Cut each block of paneer into 4 pieces. Pierce the paneer all over with a skewer to allow some of the paste to sink inside. Coat the paneer in the herby paste, then cover and leave to marinate in the fridge for at least 1 hr, or as long as possible.
- STEP 3
When ready to cook, heat a griddle pan or grill. Prepare 2 sheets of foil and place 4 pieces of the paneer on each. Sprinkle over the onion and top with a generous knob of butter. Bring the foil together to make a parcel that encompasses the cheese completely. Place straight on your hot grill or griddle pan for 8-10 mins or until the paneer is hot through and steamy. Ideally there will be a little charring coming through at the bottom – you will need to open the parcel and peek to check this. Sprinkle over the chaat masala and serve hot, still wrapped in the foil or on a plate.