Grilled Paneer with Leek

Ingredients

• For the Paneer Marinade
• Paneer 1 x 250g block
• Full-fat plain yogurt 150 ml
• Garlic cloves, minced 2
• Ginger, grated 1 tbsp
• Ground cumin 1 tsp
• Ground coriander 1 tsp
• Turmeric powder ½ tsp
• Kashmiri chilli powder (or mild paprika) ½ tsp
• Lemon juice 1 tbsp
• Salt ½ tsp
• Vegetable oil (for cooking) 1 tbsp
• For the Leeks
• Leeks, trimmed and washed 2 large
• Olive oil 1 tbsp
• Salt and black pepper to taste
• Garnish (optional)
• Fresh coriander, chopped small bunch
• Lemon wedges for serving

Method

1. Cut the paneer into 2.5cm cubes and set aside.
2. In a medium bowl, combine the yogurt, minced garlic, grated ginger, cumin, coriander, turmeric, chilli powder, lemon juice, and ½ tsp salt. Mix well to form a smooth marinade.
3. Add the paneer cubes to the marinade and gently toss to coat them evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
4. While the paneer marinates, prepare the leeks. Slice them into 2cm thick rounds. If using very large leeks, you can halve the rounds.
5. Heat 1 tbsp of olive oil in a large frying pan or griddle pan over medium-high heat. Add the leek rounds in a single layer. Season with salt and pepper.
6. Cook the leeks for 4-5 minutes per side, until tender and nicely caramelised. Remove from the pan and set aside.
7. Thread the marinated paneer cubes onto skewers (if using wooden skewers, soak them in water for 30 minutes first). If not using skewers, you can grill them directly.
8. Heat 1 tbsp of vegetable oil in the same pan (or on a preheated outdoor grill/grill pan) over medium-high heat. Add the paneer skewers or cubes.
9. Grill the paneer for 3-4 minutes per side, until golden brown and slightly charred. Be careful not to overcook, as paneer can become tough.
10. Arrange the grilled leeks on serving plates. Top with the grilled paneer skewers or cubes. Garnish with fresh chopped coriander and serve immediately with lemon wedges.