Herby paneer parcels

• blocks of paneer↗2 x 225g
• small red onion↗½

  finely chopped

• butter↗25g g
• chaat masala↗1 tsp tsp

  (see tip)

• coriander85g g

  leaves and stalks

• mint↗25g g

  leaves

• fat garlic clove↗1
• ginger↗small piece

  peeled

• small hot green chilli↗½ - 1

  (we used an Indian finger chilli), deseeded (optional)

• lemon juice↗1 tbsp tbsp
• vegetable oil↗1 tbsp tbsp
• garam masala↗1 tsp tsp
• double cream↗2 tbsp tbsp
• thick Greek yogurt↗3 tbsp tbsp
• ajwain seeds½ tsp tsp

  (optional - see tip)

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.