Best Herby Paneer Parcels Recipes

HERBY PANEER PARCELS

Herby paneer parcels image

Indian paneer cheese is wrapped up with a tangy paste of coriander and mint and quickly cooked on the barbecue or griddle pan

Provided by Anjum Anand

Categories Dinner

Time 25m

Number Of Ingredients 15

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)

Steps:

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.
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.
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.

Nutrition Facts : Calories 291 calories, Fat 25 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 14 grams protein, Sodium 0.1 milligram of sodium

HERBY PANEER BAKED RICE

Herby paneer baked rice image

Throw together basmati rice, paneer, mangetout and peas to make this quick and easy veggie dinner for two. It's a great choice for busy weeknights

Provided by Liberty Mendez

Categories Dinner

Time 30m

Number Of Ingredients 8

Ingredients

150g basmati rice
1 tbsp rapeseed oil
400ml hot vegetable stock
½ small pack of parsley, finely chopped
1 lemon, zested and juiced
65g paneer, cut into 1½ cm cubes
100g mangetout, halved lengthways
100g frozen peas

Steps:

Heat the oven to 200C/180C fan/gas 6. Tip the rice and rapeseed oil into a medium casserole dish (around 25 x 20cm), season and mix to coat the rice in the oil. Add the stock, most of the parsley, most of the lemon zest and all the juice, stir together and season.
Dot the paneer cubes all over the top of the rice and bake for 20 mins until the rice is very nearly cooked and the paneer is beginning to turn golden on top. Mix through the mangetout and peas, then put back in the oven for 5-7 mins until the veg is cooked but still bright in colour. Sprinkle over the reserved parsley and lemon zest.

Nutrition Facts : Calories 492 calories, Fat 16 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 20 grams protein, Sodium 0.5 milligram of sodium