Cut each block of paneer in half and rest on a plate. Put the garam masala in a bowl, add the vegetable oil, Maldon salt and pepper to taste, then stir to a paste.
Spoon a generous half of the paste over the paneer and rub all over. Cover and marinate in the fridge for an hour or so.
Thread the tomatoes onto skewers and baste with the remainder of the paste.
To make the chutney, whizz the mint, coriander, garlic, lemon juice, chillies and sugar in a mini blender until smooth, adding a splash of water if needed. Season to taste with Maldon salt and pepper. You can also make in a pestle and mortar for a slightly more rustic version.
At the barbecue
When you are ready to cook, ﬁre up the barbecue ready for direct grilling. Get the ﬁre really hot and give the grill bars a clean with a wire brush to minimize sticking.
Lay the paneer and tomatoes on the deluxe grilling pan then place over a direct high heat. Lower the lid and cook for 2–3 minutes, or until a nice browned crust forms on the bottom. Using a metal spatula to ease the paneer. ﬂip over to cook the other side. Cook the tomatoes until they are lightly charred and starting to burst open.
Serve the paneer on a bed of salad leaves with the tomato skewers on top. Drizzle over some of the chutney and serve the rest alongside. Add an extra sprinkle of Maldon salt to finish.
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