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Grilled Paneer Cheese with Mango Tomato Chutney and Curry Vinaigrette
Ingredients
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Grilled Paneer
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175 millilitre (6 fluid ounce) plain yoghurt
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1 tablespoons lemon juice
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2 teaspoon Garam Masala Powder
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1 teaspoon Sea Salt
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½ teaspoon Garlic
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½ teaspoon Ground Ginger
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400 gram (14 ounce) paneer
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Mango Tomato Chutney
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½ teaspoon Cumin Seeds
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4 plum tomatoes, chopped
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1 ripe mango, cut into 1cm chunks
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½ onion chopped
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2 teaspoon Coriander Leaf
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2 teaspoon honey
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½ teaspoon Cinnamon Ground
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¼ teaspoon Sea Salt
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Curry Vinaigrette
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50 millilitre (2 fluid ounce) olive oil
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2 tablespoons white balsamic vinegar
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2 tablespoons Dijon mustard
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½ teaspoon Medium Curry Powder
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¼ teaspoon Garlic
Key Products
Instructions
- 1 For the paneer combine yoghurt, lemon juice, Garam Masala, Salt, Garlic Granules and Ginger in a small bowl until well blended. Place paneer in a large re-sealable plastic bag, add the yoghurt marinade and turn to coat well, place in the refrigerator for 1 hour.
- 2 Meanwhile, for the Mango Tomato Chutney, toast the Cumin Seeds in a large pan over a medium heat for 1 minute, or until fragrant. Add the tomatoes, mango, onion, Coriander, honey, Cinnamon and Salt. Cook for 8-10 minutes, stirring regularly until the tomatoes soften and the sauce is slightly thickened.
- 3 For the Curry vinaigrette, combine all ingredients in a small bowl with a wire whisk until well blended.
- 4 After the paneer has marinated, spray a griddle pan with oil and pre-heat to medium. Remove paneer from the marinade, discarding any remaining marinade. Grill paneer for 5-6 minutes, or until lightly browned, turning frequently. Cut into 1cm thick slices, then serve layered with the Mango Tomato Chutney and drizzled with the Curry Vinaigrette.
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