- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Serving: 8
Nutrition facts (per portion)
- Calories: 291
- Fat Content: 25g
- Saturated Fat Content: 15g
- Carbohydrate Content: 3g
- Sugar Content: 2g
- Fiber Content: 0g
- Protein Content: 14g
- Sodium Content: 0.1g
Herby paneer parcels
Ingredients
- paneer - 2 x 225g blocks of paneer
- red-onion - 1/2 small red onion, finely chopped
- butter - 25g butter
- masala - 1 tsp chaat masala (see tip)
- coriander - 85g coriander leaves and stalks
- mint - 25g mint leaves
- garlic-clove - 1 fat garlic clove
- ginger - small piece ginger, peeled
- green-chilli - 1/2 - 1 small hot green chilli (we used an Indian finger chilli), deseeded (optional)
- lemon-juice - 1 tbsp lemon juice
- vegetable-oil - 1 tbsp vegetable oil
- garam-masala - 1 tsp garam masala
- double-cream - 2 tbsp double cream
- greek-yogurt - 3 tbsp thick Greek yogurt
- ajwain-seeds - 1/2 tsp ajwain seeds (optional - see tip)
Instructions
- 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.
- 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.
- 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.
Vegetarian Indian recipe for 8 people, takes only 10 mins; recipe has paneer, red onion, butter, masala, coriander, mint, garlic clove, ginger, green chilli, lemon juice, vegetable oil, garam masala, double cream, greek yogurt and ajwain seeds.
Add to Favourites
