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Grilled Paneer Cheese with Mango Tomato Chutney & Curry Vinaigrette

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.


  • Grilled Paneer

  • 175ml plain yoghurt

  • 1 Tbsp  lemon juice

  • 2 tsp McCormick Garam Masala

  • 1 tsp McCormick Sea Salt

  • ½ tsp McCormick Garlic Granules

  • ½ tsp McCormick Ginger Ground

  • 400g paneer

  • Mango Tomato Chutney

  • ½ tsp McCormick Cumin Seed

  • 4 plum tomatoes, chopped

  • 1 ripe mango, cut into 1cm chunks

  • ½ onion, chopped

  • 2 tsp McCormick Coriander Leaf

  • 2 tsp honey

  • ½ tsp McCormick Cinnamon Ground

  • ¼ tsp McCormick Sea Salt

  • Curry Vinaigrette

  • 50ml olive oil

  • 2 Tbsp white balsamic vinegar

  • 2 Tbsp  Dijon mustard

  • ½ tsp Keen’s Curry Powder

  • ¼ tsp McCormick Garlic Powder


  • 1.

    For the paneer combine yoghurt, lemon juice, Garam Masala, Salt, Garlic Granules and Ginger in a small bowl until well blended.  Place paneer in a large re-sealable plastic bag, add the yoghurt marinade and turn to coat well, place in the refrigerator for 1 hour.

  • 2.

    Meanwhile, for the Mango Tomato Chutney, toast the Cumin Seeds in a large pan over a medium heat for 1 minute, or until fragrant.  Add the tomatoes, mango, onion, Coriander, honey, Cinnamon and Salt.  Cook for 8-10 minutes, stirring regularly until the tomatoes soften and the sauce is slightly thickened.

  • 3.

    For the Curry vinaigrette, combine all ingredients in a small bowl with a wire whisk until well blended.

  • 4.

    After the paneer has marinated, spray a griddle pan with oil and pre-heat to medium.  Remove paneer from the marinade, discarding any remaining marinade.  Grill paneer for 5-6 minutes, or until lightly browned, turning frequently.  Cut into 1cm thick slices, then serve layered with the Mango Tomato Chutney and drizzled with the Curry Vinaigrette.


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