Grilled Paneer with Avocado Chutney

21 Sep

I was bored to death just directly diving into the main course. My husband also cribs sometimes for having something healthy but appetizing, so I decided to make this quick and easy recipe I saw on television. Without a doubt I gave it some Indian flavors and it turned out pretty decent! With just one additional serving of an appetizer, the entire night was so pleasant with all the praise I got! So if you like Paneer (Hard Cottage cheese) and you can always make your own chutney, but I loved the avocado dip, go ahead and try this one.

Tip: If you do not know how to prepare an avocado, I have mentioned it at the end of the recipe.*****


All you need :

For the Grilled Paneer:

  1. 200 grams Paneer (Hard Cottage Cheese) cut into big squares
  2. 2 tablespoons extra-virgin olive oil
  3. 1 tablespoon red chilli flakes mixed with a pinch of cinnamon powder and cumin powder
  4. 1/4 teaspoon freshly ground black pepper
  5. Salt to taste

 For the Chutney:

  1. One ripe avocado, peeled and pitted
  2. 1/2 cup fresh cilantro
  3. 1/3 cup extra-virgin olive oil
  4. 1 tablespoon fresh lemon juice
  5. 2 cloves garlic, peeled
  6. Salt and freshly ground black pepper
  7. Salt to taste, Set, Go:

For the Paneer: Heat a non-stick pan over medium flame. Brush with olive oil and season with the ingredients mentioned above.  Grill it for about 2 -3 minutes until golden brown. Remember not to grill it too much otherwise it will be hard to chew.

For the Chutney: Just blend it all together. Adjust salt and pepper as required.

Spread the chutney onto the paneer before serving.


 Preparing an avocado: A ripe avocado is soft to touch and must be used immediately otherwise it will oxidize. Rinse the avocado under running water. Hold it down on a chopping board, I prefer it in my hand, cut through till you feel the pit and rotate the avocado and twist the avocado till you have it in half. Strike your knife with a soft blow in the pit, your knife should be stuck in the pit, pick up the avocado and twist the knife, the pit will come off. Scoop out the avocado flesh  from its cover with a spoon. The flesh is ready to be used.


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