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–+ servings

Spicy Indian paneer on super soft flatbreads with green chutney

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Not every kebab has to be meat, and these paneer cheese ones prove that. Spiced with an Indian rub and pan-fried, they have great flavour and fantastic texture.
We've paired them with soft flatbreads and a spicy green chutney.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 people
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Video

Ingredients
  

For the paneer
For the chutney
  • 15 g fresh mint chopped
  • 45 g fresh coriander leaves chopped
  • 1 lime(s) juice only
  • 1 red chilli(s) large - deseeded
  • 30 ml water
  • 1 clove(s) garlic small
  • ½ thumb(s) fresh ginger
  • 1 tbsp roasted raw peanuts
Other ingredients

Equipment

Grill Temperature

250C temp_icon

Surfaces

Cast Iron Skillet
Stainless grid

Method
 

For the paneer
  1. Mix the spices and the oil in a bowl and then pop in the paneer and stir to coat it.
  2. Set aside to marinate for 30 minutes or more.
  3. Set up your Egg for a direct cook with your stainless steel grid. Set the Egg to 250°C.
  4. Add a cast iron skillet and allow to heat through.
  5. Pop your paneer in your pan and fry, turning every couple of miutes until it browns up on the outside.
For the chutney
  1. Place all of your ingredients into a blender and blend to a paste. This is quite dry, so you may have to use a spatula, with the blender off, to push the paste down, and blend some more.
Assemble your kebab
  1. Onto a soft flatbread place some sliced lettuce and tomato.
  2. Top with your cooked paneer.
  3. Add a few dollops of green chutney, some mango chutney and red chilli to garnish.
  4. Roll and tuck in.

Video