Grilled Paneer Cheese with Mango Tomato Chutney and Curry Vinaigrette

Grilled Paneer Cheese with Mango Tomato Chutney and Curry Vinaigrette

Grilled Paneer Cheese with Mango Tomato Chutney and Curry Vinaigrette

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

£ 2.00/unit,30g
Ground Ginger

Product Information

£ 1.70/unit,26g
Cumin Seeds

Product Information

£ 2.00/unit,35g
Coriander Leaf

Product Information

£ 1.85/unit,7g
Cinnamon Ground

Product Information

£ 1.70/unit,32g
Schwartz product packaging

Product Information

£ 2.00/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.