Spiced grilled paneer with roti and salad

  • serves 3
  • A little effort

An easy and spicy grilled Indian cheese and blistered roast tomatoes dish that would make a great weekday supper or a lovely main for a vegetarian guest at a Christmas gathering. The cabbage salad can also be served as a side with any Indian dishes.



  • groundnut oil
  • ginger a small chunk, finely grated
  • paneer 1 pack about 200g, cut into cubes
  • baby plum tomatoes 12
  • ground cumin ½ tsp
  • ground coriander ½ tsp
  • mild chilli powder ½ tsp
  • turmeric ½ tsp
  • roti or chapatis 3, warmed to serve
  • natural yoghurt or lime pickle to serve
  • white cabbage ¼ small, finely shredded
  • red onion ½, finely sliced
  • lemon 1, juiced
  • cumin seeds ½ tsp, toasted


  • Step 1

    To make the salad, toss everything together with a good pinch of salt. Leave to sit while you make the paneer.

  • Step 2

    Mix 1 tsp oil with the ginger, add the paneer and tomatoes, season and toss. Sprinkle over the dry spices, toss, then leave for 10 minutes.

  • Step 3

    Heat the grill to high. Skewer the paneer and tomatoes then put them on a baking sheet and grill for 7-8 minutes turning until the paneer is golden and tomatoes are blistered. Serve with the salad, roti, yoghurt and pickle.

Nutritional Information

  • Kcals 174
  • Fat 7.1g
  • Carbs 9.2g
  • Fibre 3.5g
  • Protein 16.7g
  • Salt 0.1g