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Suresh Thimiri cooking Guru

Suresh Thimiri cooking Guru – 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.

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Suresh Thimiri cooking Guru

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  1. Suresh Thimiri cooking Guru Grilled Paneer Cheese with Mango Tomato Chutney and Curry Vinaigrette

  2. 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.

  3. Ingredients • Grilled Paneer • 175ml (6fl oz) plain yoghurt • 1 tbs lemon juice • 2 tsp Schwartz GaramMasala • 1 tsp Schwartz Sea Salt Mill • ½ tsp Schwartz Garlic Granules • ½ tsp Schwartz Ginger Ground • 400g (14oz) paneer • Mango Tomato Chutney

  4. ½ tsp Schwartz Cumin Seeds • 4 plum tomatoes, chopped • 1 ripe mango, cut into 1cm chunks • ½ onion chopped • 2 tsp Schwartz Coriander Leaf • 2 tsp honey • ½ tsp Schwartz Cinnamon Ground • ¼ tsp Schwartz Sea Salt Mill • Curry Vinaigrette

  5. 50ml (2fl oz) olive oil • 2 tbs white balsamic vinegar • 2 tbs Dijon mustard • ½ tsp Schwartz Medium Curry Powder • ¼ tsp Schwartz Garlic Mill • Methods :-

  6. STEP 1 • For the paneer combine yoghurt, lemon juice, GaramMasala, 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.

  7. STEP 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.

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

  9. 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. Sresh thimiri Contact Facebook Twitter Website

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