For those of you not in the know and unwilling to look it up on Wikipedia, paneer is a cottage cheese used in South Asian cooking. It can either be crumbly or in block form, doesn’t contain rennet and so is completely vegetarian, and refuses to melt when heated. It has a good texture but its flavour is the mild side of bland. It is essentially just a conduit for other flavours and needs to be spiced up or marinated. Don’t we all.

Preparation time: 10 minutes plus 2 hours to marinate
Cooking time: 7 – 10 minutes
Skill level: Easy


  • paneer – 200g – cut into 1 cm slices
  • sunflower oil – 1½ tbsp
  • gram flour – 1½ tbsp
  • yoghurt – 130g
  • ground coriander – 1 tsp
  • tumeric powder – 1 tsp
  • chilli powder – ½ tsp
  • mint – 2 tbsp – chopped (or mint sauce)
  • ginger – 1 tbsp – chopped
  • cumin – 1 tsp
  • saffron – pinch

Heat the oil and stir in the flour to form a roux. Set aside to cool.

Place the paneer in an oven proof dish.


Mix the roux together with all the remaining ingredients to form the marinade. Pour over the paneer and leave to marinate for at least 2 hours

Place in a pre heated oven (220C/gas mark 7) for 7 – 10 minutes.

Serve immediately

Verdict: Very spicy. Very tasty. Very good.

Drink: Fizzy.

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