Garam Masala Grilled Paneer, Tomato Skewers and Coriander Chutney by Genevieve Taylor

  • People

    Serves 2

  • Prep Time

    15 min.

  • Cooking Time

    10 min.

  • Method



the Ingredients

Garam Masala Paneer
  • 2 x 225g blocks of paneer
  • 2 tbsp garam masala
  • 2 tbsp vegetable oil
  • 200g cherry tomatoes
  • Maldon salt
  • Freshly ground black pepper
  • Handful of baby salad leaves, to serve


  • 20g mint
  • 20g coriander
  • 1 garlic clove
  • Juice of 1/2 lemon
  • 1–2 green chillies, to taste
  • 1 tsp sugar

Special Equipment

  • Barbecue Skewer Set
  • Deluxe Grilling Pan
  • Premium Basting Brush


    In the kitchen

  • 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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