Grilled Spicy Paneer Recipe:
Chunks of cottage cheese marinated in hot spices and grilled to make a crispy snack.
I have been busy getting my house painted all this while, and you thought I was hibernating again eh. No, not this time, I’ve instead been on my toes making sure that I don’t mess up my first ever “painting your home” experience. It’s been long since I’ve been wanting to re-do our living room and finally its happening, though it’s not yet complete but thank heavens for the grubby painting and flooring works are done with. All I need now is to get new window blinds, a new floor lamp, frame couple of new pictures, a bookshelf, a nice rug perhaps, new cushion covers and a lots of candles; yes that’s all really, no wait also a small corner table and few indoor plants, that’s it. Phew, seems like this isn’t getting done anytime soon but you know what I am totally loving the way it’s turning, and it’s certainly worth all the effort. Goes without saying, shall sure share some pics once its done.
I’ve hardly been cooking with all this chaos around for almost two weeks, but now that it’s settled a little and the weather went murky and cold, Mr. H timidly made a remark about how he would love to have something hot, crispy and snacky. I picked my cue and sneaked into the kitchen. There in fridge was a good block of paneer (cottage cheese) and ideas started dancing through my head, the result is right in front of you. Try this delicate yet simple snack and you’ll love the succulent cubes of cottage cheese beneath a crunchy and hot juicy coat.
Ingredients (Serves 2-3):
- 400 gms paneer, cut to thick cubes
- 1 cup bread crumbs
- 1 tablespoon dry thyme
- ½ teaspoon
- A little oil to grase the grill
For the Marinade:
- 2 hot chillies, medium size
- 5-6 cloves of garlic
- A small piece of ginger, match quantity with garlic
- 1 small tomato, hard & preferably unripe
- 2 tablespoon melted butter
- Salt to taste
- Make a paste of all the ingredients and marinate the chunks of cottage cheese in it. Cover up with a cling film and let sit in the fridge for 1-2 hours.
- Mix bread crumbs, dry thyme, chilli flakes and a couple of pinches of salt together.
- Take the marinated cottage cheese out of the fridge and leave it out for at least 15 minutes.
- Pick each cottage cheese cube along with the marinade paste and roll it in the herbed bread crumbs.
- Gently tap on all side while rolling in the bread crumbs on each cottage cheese pieces.
- Heat a grill and generously grease it, place the cottage cheese cubes on the hot grill and turn the flame/temp to medium and patiently cook on each side till grill marks appear and the crust hardens up, almost like a toast.
- Serve hot with our legendary hot green chutney(here’s the recipe).
Dos and Don’ts:
- Do deep fry if grilling does not appeal to you much. If you choose to deep fry, do dip the marinated cottage cheese in a flour batter or a beaten egg before folding n the bread crumb otherwise the breadcrumbs would not hold together in the oil.
- Do not burn the cottage cheese while grilling, be patient and grill on a medium flame to get the crispy outer crust.