Grilled cheese? And not a sandwich? Try this easy grilled paneer recipe to create a full-flavored side dish or main vegetarian dish.
Much like halloumi, paneer is a cheese that doesn’t melt, which makes it perfect for putting on the grill. However, paneer is unsalted and has a relatively mild flavor (better yet, almost no flavor). So it’s the ultimate blank pallet for flavorings. It’s protein-rich (like tofu), and works well with Asian-inspired ingredients.
For the marinade, we are doing the simplest way of bringing in flavors – dry rub marinating. It takes a good 24 hours for the flavors to seep in, and it is crucially important to make sure that the paneer is tightly wrapped while marinating. We have also done grilled paneer by using a yogurt-based marinade, similar to the one we used for the grilled tandoori chicken recipe.
Grilled paneer is best served warm, when it’s still tender and soft. If it cools off too much before serving, it becomes a little tough. If for whatever reason you have to let your cooked paneer sit for a while, sprinkle a few drops of water over it and stick it in the microwave in a covered bowl for a minute or two; alternatively, you can sprinkle it with water and heat it in a covered skillet on the stovetop.
Served with a simple salad of mixed greens, hearty chickpeas, crunchy and juicy cucumbers, and fresh herbs, this is a dish that’s perfect for a quick and easy light lunch or dinner. But make sure you have lots of the herb chutney around – you’ll want to use it on lots of other foods.
Spice Rub Marinated Grilled Paneer with Herb Chutney
- 8 ounce block of firm paneer
- 1-2 tablespoon vegetable oil Canola, safflower, or sunflower work well
- 1 jar Serious Foodie Asian Fusion spice blend
- 1 1 lime cut into wedges
- salad greens Optional
- 1 jar Serious Foodie Sri Lanka Coconut Lime Hot Sauce Optional
Green Herb Chutney
- 1 cup loosely packed cilantro with stems
- 2 cups loosely packed mint leaves
- 2 green chilies (Thai or Serrano) stemmed. De-seed and de-vein if you want the chutney less spicy. Or don't use chilies at all
- 1 tsp sugar
- 1 tsp fine sea salt
- 1/4 cup fresh lime juice
- 1/4 cup Greek yogurt
- 1/4 cup yellow onion
- 1 tsp Serious Foodie Asian Fusion spice blend
- Generously spread the Serious Foodie Asian Fusion spice blend over all sides of the paneer. Wrap tightly with plastic wrap, then place in the fridge for at least 6 hours. Best if left overnight.
- Slice the paneer block into 8 slices, one inch wide
- Brush the slices with vegetable oil on both sides. We like to sprinkle a bit more of the spice rub on the oiled paneer for some extra flavor.
- Cook 3 minutes on each side, until crisp and browned. Serve immediately. You can place the paneer onto the salads with lime wedges, then drizzle the green chutney over the top. Serve with a side of the Sri Lanka Coconut Lime Hot sauce
Green Herb Chutney
- Combine all of the ingredients in a blender and blend on high speed, scraping the bowl occasionally, until smooth and thick enough to hold at the lip of a spoon without any liquid running. The chunky bits should not separate from the liquid. The consistency of the chutney will probably depend on the strength of the blender, and a chunky chutney made with a lower powered blender tastes just as good as a very smooth one. The chutney can be refrigerated in an airtight container for up to 2 days.