Herby paneer parcels

Herby paneer parcels

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(3 ratings)

Prep: 15 mins Cook: 10 mins plus at least 1 hr marinating

Easy

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

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal291
  • fat25g
  • saturates15g
  • carbs3g
  • sugars2g
  • fibre0g
  • protein14g
  • salt0.1g
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Ingredients

  • 2 x 225g blocks of paneer
  • ½ small red onion, finely chopped
  • 25g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 tsp chaat masala (see tip)

For the green herb paste

  • 85g coriander leaves and stalks
  • 25g mint leaves
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 1 fat garlic clove
  • small piece ginger, peeled
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 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
    Garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

  • 2 tbsp double cream
  • 3 tbsp thick Greek yogurt
  • ½ tsp ajwain seeds (optional - see tip)

Method

  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.

  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.

  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.

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Comments, questions and tips

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irenemorrill
21st Sep, 2014
5.05
Love these, I used queso fresco as I can't get paneer in southern Spain. They were delicious. I also mixed up my own Chaat Masala but used finely chopped chunks of fresh mango instead of mango powder!
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