Grilled spiced paneer with charred courgettes recipe
Created by The Tesco Recipes team
There isn't anything quite like a bit of char to accentuate flavours in your cooking, and paneer is just the cheese for this. A non-melting cheese that stands up to the heat of your barbecue, serve alongside sweet, charred courgettes and a drizzle of spiced yogurt for a healthy, veggie barbecued dinner.
See method- Serves 4
- Takes 30 mins plus marinating
- 175 calories / serving
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 200g pack paneer
- 3 tbsp Creamfields low-fat natural yogurt
- ½ lemon, juiced
- 2 tsp mild curry powder
- ¼ tsp ground turmeric
- 3 courgettes, trimmed and halved lengthways
- 2 tsp vegetable, rapeseed or olive oil
- 5g fresh mint leaves, to serve
Each serving contains
- Energy
- 725kJ 175.0kcal
- Fat
- 11g
- Saturates
- 6g
- Salt
- 0.8g
- Sugars
- 5g
of the Reference intake
Carbohydrate 6.5gProtein 11.9gFibre 2.1g
Method
- Stand the paneer on its side and use a bread knife to carefully halve it, so you end up with 2 large pieces. Mix together 1 tbsp yogurt, the lemon juice, curry powder and turmeric with some seasoning. Coat the paneer well in the yogurt sauce and leave to marinate for 1 hr (or for up to 24 hrs).
- Score a criss-cross pattern on the cut side of the courgettes. Brush with oil and season with salt.
- Barbecue the courgette halves for 16-18 mins, turning halfway, until tender. Lift the paneer from the sauce and barbecue for 8-12 mins, brushing often with the remaining yogurt sauce and turning until charred. (Alternatively, grill or griddle the paneer and courgettes for 5-8 mins each side.)
- Halve each paneer slice diagonally, then arrange on top of the soft courgettes. Drizzle with the remaining 2 tbsp yogurt and scatter with mint leaves to serve.
- See more Paneer recipes
