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  1. Home
  2. Foodiful Recipe

Herby paneer parcels

Paneer is such a big part of Punjabi cuisine and on every menu. This recipe is inspired by a popular herby marinade that is often used in tandoori-style foods. - by Chantal Walsh
  • 08 Feb 2016
Herby paneer parcels
Cook: 75 Minutes - easy - Serves 8 - Vegetarian - gluten-free - egg-free - pregnancy-safe
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Paneer is such a big part of Punjabi cuisine and on every menu. This recipe is inspired by a popular herby marinade that is often used in tandoori-style foods.

Ingredients

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)

Method

  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, yoghurt 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 chargrill pan or grill.
  4. 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.

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