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Smoked paneer with spinach salad and grilled naan
This recipe has layers of flavour and makes it an ultra-luxurious dish.
YIELDS
6
Ingredients
Paneer
- 1 pack paneer
- 1 red onion, cut into big chunks
- 1/2 cup yogurt
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 1 teaspoon sweet paprika
- 1/2 teaspoon coriander seeds
- 1 tablespoon mint
- 2 tablespoons cilantro
- 1 teaspoon garlic, grated
- 1 teaspoon ginger, grated
- 1 tablespoon lemon juice
Vinaigrette
- 1 teaspoon garlic
- 1 tablespoon lime juice
- 3 tablespoons white wine vinegar
- 1/2 teaspoon cumin
- 1/3 cup olive oil
- 1 tablespoon honey
- 1/2 teaspoon salt
Salad
- 1 bag baby spinach
- 4 Roma tomatoes, diced
- 4 naan bread
- Smoke pouch
- Fruit wood, soaked in water
- Fruit wood, dry
Directions
Paneer
- Using a sharp knife, cube the paneer into two-inch cubes and cut the red onion into two-inch wedges. Then place in a baking dish.
- In a bowl, combine the yogurt, cumin seeds, garam masala, paprika, coriander seeds, mint, cilantro, garlic, ginger, and lime juice then mix until incorporated.
- Pour over the paneer and onions, and build the kabobs by staking paneer and onions six pieces of cheese and three onions per kebab. Then place in the fridge to marinate for one hour.
Vinaigrette
- Prepare the vinaigrette by mixing garlic, ginger, lime juice, white wine vinegar, cumin, olive oil, honey and salt together. Mix well in a mason jar and set aside for serving.
Salad
- Prepare your grill for indirect cooking - one side on high, the other with no heat.
- Prepare your smoke pouch.
- Place half a cup of soaked wood chips onto a large piece of tin foil. Add half a cup of dry wood chips and mix them together. Wrap the foil around the wood chips loosely and make a sealed package. Using a fork, poke holes in the foil and place the package over the high-heat area of the grill, below the grates.
- Place the paneer kabobs on the cool side of the grill. Then close the lid and allow the smoke to infuse the kabobs for 10 to 15 minutes. Once infused, lift the lid and discard the smoke pouch.
- Oil the grate over the high-heat side of the grill and place the kabobs over the high heat to char for one minute per side.
- Remove the smoked paneer and onions kabobs, and allow to cool for a few minutes.
- Brush the Naan with Ghee or melted butter and Place over high heat as well as char.
- Place baby spinach and tomatoes in a large bowl. Then tear the charred naan and add it to the salad. Add the vinaigrette and toss.
- Serve kebabs alongside the salad. Enjoy!
