Suresh Thimiri cooking Guru

Suresh Thimiri cooking GuruGrilled Paneer Cheese with Mango Tomato Chutney and Curry Vinaigrette

Paneer is a fresh, firm and mild-tasting Indian cheese perfect for grilling. Serve with a mango and tomato chutney and a drizzle of curry vinaigrette for a unique twist on the classic Caprese salad.

IngredientsGrilled Paneer175ml (6fl oz) plain yoghurt1 tbs lemon juice2 tsp Schwartz Garam Masala1 tsp Schwartz Sea Salt Mill tsp Schwartz Garlic Granules tsp Schwartz Ginger Ground400g (14oz) paneerMango Tomato Chutney

tsp Schwartz Cumin Seeds4 plum tomatoes, chopped1 ripe mango, cut into 1cm chunks onion chopped2 tsp Schwartz Coriander Leaf2 tsp honey tsp Schwartz Cinnamon Ground tsp Schwartz Sea Salt MillCurry Vinaigrette

50ml (2fl oz) olive oil2 tbs white balsamic vinegar2 tbs Dijon mustard tsp Schwartz Medium Curry Powder tsp Schwartz Garlic Mill

Methods :-

STEP 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.

STEP 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.

STEP 3For the Curry vinaigrette, combine all ingredients in a small bowl with a wire whisk until well blended.STEP 4After 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.Sresh thimiri Contact Facebook

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