Grilled Paneer in Green Masala

Paneer is a cow’s milk cheese from India that has very little flavor on its own. Because it doesn’t melt, it absorbs all the flavors from the sauces and marinades it comes in contact with. It’s often added to curries and stir-fry, but I like to coat it in a spicy masala marinade and grill it over a hot fire. This green masala is made with fresh herbs and chiles stirred into yogurt. If you can’t find paneer you can substitute with hellim (halloumi), a Turkish cheese that is a bit saltier.

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Ingredients

Serves 4-6

Grilled Paneer:  

• 1 cup cilantro, coarsely chopped

• 1/2 cup fresh mint, coarsely chopped

• 1 jalapeno, minced

• 2 cloves garlic, minced

• 2 teaspoons fresh ginger, minced

• 1/2 teaspoon ground cumin

• 1/2 teaspoon ground coriander

• 1/2 teaspoon ground chile powder

• 1/2 teaspoon salt

• 1/3 cup whole milk yogurt

• 1 pound paneer or hellim cheese

• 6 6-inch  wooden skewers, soaked in water

Process

In the bowl of a food processor, add the cilantro, mint, jalapeno, garlic, ginger, cumin, coriander, chile powder, and salt. Pulse until mixture is a coarse paste, adding a tablespoon of water, if needed. Scrape into a bowl and add yogurt, stirring until combined. 

Cut the paneer (or hellim) into 1” cubes and coat in the yogurt mixture. Thread cubes on wooden skewers, leaving room at the end for handling. Wrap the skewer ends with a small piece of aluminum foil to keep from burning when grilled. 

Heat a charcoal or gas grill to medium high heat. Clean and oil the grill grate, then place cheese skewers onto hot grill. Cook for 2 minutes, then turn to grill other side.  Remove aluminum foil and serve hot.