Suresh Thimiri cooking Guru

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Suresh Thimiri cooking Guru

• Grilled Paneer Cheese with Mango Tomato Chutney
  and Curry Vinaigrette
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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.
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• Ingredients
• Grilled Paneer
• 175ml (6fl oz) plain yoghurt
• 1 tbs lemon juice
• 2 tsp Schwartz Garam Masala
• 1 tsp Schwartz Sea Salt Mill
• ½ tsp Schwartz Garlic Granules
• ½ tsp Schwartz Ginger Ground
• 400g (14oz) paneer
• Mango Tomato Chutney

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• ½ tsp Schwartz Cumin Seeds
• 4 plum tomatoes, chopped
• 1 ripe mango, cut into 1cm chunks
• ½ onion chopped
• 2 tsp Schwartz Coriander Leaf
• 2 tsp honey
• ½ tsp Schwartz Cinnamon Ground
• ¼ tsp Schwartz Sea Salt Mill
• Curry Vinaigrette

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• 50ml (2fl oz) olive oil
• 2 tbs white balsamic vinegar
• 2 tbs Dijon mustard
• ½ tsp Schwartz Medium Curry Powder
• ¼ tsp Schwartz Garlic Mill
• Methods -

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• 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.

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• 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.

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• STEP 3
• For the Curry vinaigrette, combine all
  ingredients in a small bowl with a wire whisk
  until well blended.
• STEP 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.

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• 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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