Charred Paneer WITH MINT Chutney
- 5m Prep Time
- 5m Cook Time
- 10m Ready In
A quick and flavorful Indian snack featuring charred paneer served with a vibrant mint and coconut chutney. Ready in just 10 minutes.
Ingredients
- 1 green chilli
- 0.25 red onion
- 2 mint leaves
- 2.46 ml ground coriander
- 1 tomato
- 30 g creamed coconut
- 0.5 lemon
- 150 g paneer
- 14.8 ml olive oil
- sea salt
Nutrition (per serving, estimated)
Estimated based off 5 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 25.3 mg
- Iron: 1.06 mg
- Magnesium: 26.3 mg
- Phosphorus: 57.7 mg
- Potassium: 333 mg
- Zinc: 0.47 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 green chilli
- 0.25 red onion
- 2 mint leaves
- 2.46 ml ground coriander
- 1 tomato
- 30 g creamed coconut
- 0.5 lemon
- 150 g paneer
- 14.8 ml olive oil
- sea salt
Let's Cook
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Step 1.
Cut the top off the green chilli and roll it between your hands to deseed it, then place it into a mini food processor. Peel the red onion, roughly chop, and add to the processor. Strip the mint leaves from the stems and add them, along with the ground coriander, tomato, creamed coconut, 3 tablespoons water, and a pinch of sea salt. Squeeze in the juice from half a lemon. Blend until smooth, then pour the chutney into a serving bowl, cover, and set aside.
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Step 2.
Heat a griddle pan over high heat until smoking. Meanwhile, cut the paneer into 1cm/½-inch thick slices and brush each piece lightly with olive oil. Once the griddle is hot, place the paneer pieces on it and cook for 1–1½ minutes per side, until charred with distinct griddle lines. Transfer the charred paneer to a serving plate and serve immediately with the mint chutney.