Name: Herby paneer parcels
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8
Cuisine: Indian
Ingredients: 2 x 225g blocks of paneer; ½ small red onion finely chopped; 25g butter; 1 tsp chaat masala (see tip); 85g coriander leaves and stalks; 25g mint leaves; 1 fat garlic clove; small piece ginger peeled; ½ - 1 small hot green chilli (we used an Indian finger chilli), deseeded (optional); 1 tbsp lemon juice; 1 tbsp vegetable oil; 1 tsp garam masala; 2 tbsp double cream; 3 tbsp thick Greek yogurt; ½ tsp ajwain seeds (optional - see tip)

2 x 225g blocks of paneer
½ small red onion
finely chopped
25g butter
1 tsp chaat masala
(see tip)

For the green herb paste

85g coriander
leaves and stalks
25g mint
leaves
1 fat garlic clove
small piece ginger
peeled
½ - 1 small hot green chilli
(we used an Indian finger chilli), deseeded (optional)
1 tbsp lemon juice
1 tbsp vegetable oil
1 tsp garam masala
2 tbsp double cream
3 tbsp thick Greek yogurt
½ tsp ajwain seeds
(optional - see tip)

Method

step 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, yogurt and ajwain seeds, if using. Taste and adjust any spices or seasoning to taste.
step 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.
step 3
When ready to cook, heat a griddle pan or grill. Prepare 2 sheets of foil and place 4 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 griddle 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.