Grilled Paneer

Ingredients

• 2 red onions
• 2 green bell peppers
• 250 g paneer (Indian fresh cheese)
• 1 Organic Lime
• 2 Garlic cloves
• 10 g ginger root
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 2 tbsp coconut flakes (15 g)
• 1 tbsp Rapeseed Oil
• 1 tsp turmeric powder
• 1 tbsp honey
• 100 g Greek yogurt
• 1 tsp Sweet paprika powder
• Salt
• 3 sprigs Mint
• 150 g plant‑based yogurt alternative from coconut or soy
• Pepper
• 4 small whole‑grain naan flatbreads (50 g each)

Instructions

1. 1.

   Peel onions and cut into wedges. Clean, wash, halve, deseed bell peppers and cut halves into large pieces. Cut paneer into similarly sized pieces. Wash lime in hot water, pat dry, grate rind and squeeze juice.

2. 2.

   Peel garlic and ginger and finely dice. Toast cumin and coriander in a dry pan over medium heat for 2 minutes until fragrant. Remove and toast coconut flakes the same way, then set aside.

3. 3.

   Crush toasted spices in a mortar. Mix with oil, turmeric, 2 tbsp lime juice, honey, yogurt, paprika, salt, ginger and garlic. Add onions to paneer, mix everything, cover and marinate for about 2 hours. Meanwhile soak 8 wooden skewers in water for 30 minutes.

4. 4.

   Wash mint, pat dry, pluck leaves, roughly chop one‑third for garnish and set aside; finely chop the rest. Mix with 2 tbsp lime juice, 1 tsp lime zest, coconut yogurt, salt and pepper to make a dip.

5. 5.

   Remove paneer mixture from the marination and skewer it. Grill over high heat, turning occasionally, for 6–7 minutes until cooked. Warm naan flatbreads on the grill for 1–2 minutes and serve with skewers. Drizzle some dip over them and sprinkle coconut flakes and remaining mint.