Grilled Paneer Cheese with Mango Tomato Chutney and Curry Vinaigrette

Grilled Paneer Cheese with Mango Tomato Chutney and Curry Vinaigrette

Prep Time
20 Minutes
Cook Time
20 Minutes
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.
  • Grilled Paneer

  • 175 millilitre (6 fluid ounce) plain yoghurt

  • 1 tablespoons lemon juice

  • 2 teaspoon Garam Masala Powder

  • 1 teaspoon Sea Salt

  • ½ teaspoon Garlic

  • ½ teaspoon Ground Ginger

  • 400 gram (14 ounce) paneer

  • Mango Tomato Chutney

  • ½ teaspoon Cumin Seeds

  • 4 plum tomatoes, chopped

  • 1 ripe mango, cut into 1cm chunks

  • ½ onion chopped

  • 2 teaspoon Coriander Leaf

  • 2 teaspoon honey

  • ½ teaspoon Cinnamon Ground

  • ¼ teaspoon Sea Salt

  • Curry Vinaigrette

  • 50 millilitre (2 fluid ounce) olive oil

  • 2 tablespoons white balsamic vinegar

  • 2 tablespoons Dijon mustard

  • ½ teaspoon Medium Curry Powder

  • ¼ teaspoon Garlic

Key Products
Garam Masala Powder

Product Information

£ 1.96/unit,30g
Ground Ginger

Product Information

£ 1.69/unit,26g
Cumin Seeds

Product Information

£ 1.98/unit,35g
Coriander Leaf

Product Information

£ 1.83/unit,7g
Cinnamon Ground

Product Information

£ 1.69/unit,32g
Medium Curry Powder

Product Information

£ 1.99/unit,90g


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