Herby paneer parcels

Herby paneer parcels

  • 1
  • 2
  • 3
  • 4
  • 5
(4 ratings)

Prep: 15 mins Cook: 10 mins 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

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

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


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



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 tsp chaat masala (see tip)

For the green herb paste

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



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

  • 1 fat garlic clove
  • small piece ginger, peeled



    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)


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
21st Jul, 2019
Excellent lunch dish. Made exactly to recipe. Served with aloo chaat salad and mango salsa.
21st Sep, 2014
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!
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?