2 x 225 g blocks of paneer
½ small red onion, finely chopped
25 g butter
1 tsp chaat masala
For the green herb paste
85 g coriander leaves and stalks
25 g mint leaves
1 fat garlic clove
small piece ginger, peeled
½- 1 small hot green chilli, deseeded (optional)
1 tbsp lemon juice
1 tbsp vegetable oil
1 tsp garam masala
2 tbsp double cream
3 tbsp thick Greek yoghurt
½ tsp Ajwain seeds (optional)
- 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, yoghurt 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 chargrill pan or grill.
- Prepare 2 sheets of foil and place 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 chargrill 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.