Grilled Paneer Cheese with Mango Tomato Chutney & Curry Vinaigrette

Name: Grilled Paneer Cheese with Mango Tomato Chutney & Curry Vinaigrette
Prep time: 20 min
Cook time: 20 min
Yield: 8
Cuisine: Indian,
Ingredients: 1/2 cup plain yogurt; 1 tbsp lemon juice; 2 tsps McCormick Gourmet™ Garam Masala Blend; 1 tsp salt; 1/2 tsp McCormick® Garlic Powder; 1/2 tsp McCormick® Ginger, Ground; 1 package (12 to 14 ounces) paneer; 1/2 tsp McCormick® Cumin Seed; 4 medium plum tomatoes chopped (2 cups); 1 medium ripe mango cut into 1/2-inch chunks (1 cup); 1/2 cup chopped onion; 1/3 cup chopped fresh cilantro; 2 tsps agave nectar; 1/2 tsp McCormick® Cinnamon, Ground; 1/4 tsp salt; 1/4 cup olive oil; 2 tbsps white balsamic vinegar; 2 tbsps prepared French’s® Classic Yellow Mustard; 1/2 tsp McCormick® Curry Powder; 1/4 tsp McCormick® Garlic Powder

Paneer is a fresh, firm and mild-tasting Indian cheese perfect for grilling. Serve with a mango and tomato chutney and a drizzle of curry vinaigrette for a unique twist on the classic Caprese salad.

20m

PREP TIME

20m

COOK TIME

245

CALORIES

20

INGREDIENTS

Servings: 8

Ingredients

Grilled Paneer
1/2 cup plain yogurt
1 tablespoon lemon juice
2 teaspoons McCormick Gourmet™ Garam Masala Blend
1 teaspoon salt
1/2 teaspoon McCormick® Garlic Powder
1/2 teaspoon McCormick® Ground Ginger
1 package (12 to 14 ounces) paneer
Mango Tomato Chutney
1/2 teaspoon McCormick® Cumin Seed
4 medium plum tomatoes, chopped (2 cups)
1 medium ripe mango, cut into 1/2-inch chunks (1 cup)
1/2 cup chopped onion
1/3 cup chopped fresh cilantro
2 teaspoons agave nectar
1/2 teaspoon McCormick® Ground Cinnamon
1/4 teaspoon salt
Curry Vinaigrette
1/4 cup olive oil
2 tablespoons white balsamic vinegar
2 tablespoons prepared French's® Classic Yellow Mustard
1/2 teaspoon McCormick® Curry Powder
1/4 teaspoon McCormick® Garlic Powder

KEY PRODUCTS

INSTRUCTIONS

1 For the Paneer, mix yogurt, lemon juice, garam masala, salt, garlic powder and ginger in small bowl until well blended. Place paneer in large resealable plastic bag. Add marinade; turn to coat well. Refrigerate 1 hour.
2 Meanwhile, for the Mango Tomato Chutney, toast cumin seed in large skillet on medium heat about 3 minutes or until fragrant, shaking pan frequently. Add tomatoes, mango, onion, cilantro, agave nectar, cinnamon and salt. Cook and stir 10 minutes or until tomatoes soften and sauce is slightly thickened.
3 For the Curry Vinaigrette, mix all ingredients in small bowl with wire whisk until well blended.
4 Remove paneer from marinade. Discard any remaining marinade. Spray grill with no stick cooking spray. Grill paneer over medium-low heat 4 to 6 minutes or until lightly browned, turning frequently. Cut into 1/4-inch thick slices. To serve, layer paneer slices with Mango Tomato Chutney on each plate. Drizzle with Curry Vinaigrette. Serve with remaining Curry Vinaigrette.

TIPS AND TRICKS

Because of its mild taste and firm consistency, versatile paneer is prepared in many ways. Find it in Indian markets, specialty cheese shops and some grocery store cheese departments.