Bharwan Paneer

bharwan paneer

Paneer (cottage cheese) is one the most favorite dishes in India and especially with the vegetarians. This milk product can be cooked in many ways and tastes truly delicious in which ever form its cooked. Michelin Star chef Alfred Prasad has a fabulous recipe of stuffed paneer chuncks with mint chutney & marinated with yoghurt, ginger, spices. This is a great starter, entrée or even a side dish.

This is easily doable at home recipe, so try it and enjoy!

Step-by-Step Easy & Quick Recipe –

Cook Time              Total Time              Yields

30 mins                    30 mins                4 Serving


Bharwan grilled paneer

  •   Paneer – 1000 grams

Yoghurt marinade

  • Greek yoghurt – 2 tablespoons
  • Turmeric ground – 1 tablespoon
  • Paprika – 1 tablespoon
  • Ginger – 1/2 tablespoon (fresh)
  • Garlic – 1/2 tablespoon (paste)
  • Garam masala – 1/2 tablespoon
  • Black cumin – 1 tablespoon
  • Salt per taste

Mint chutney filling

  • Mint – 1/2 bunch
  • Fresh coriander – 1 bunch
  • Baby Spinach – 2 2/3 handfuls
  • Greek yoghurt – 1 tablespoon
  • Green chilli – 1 (chopped)
  • Fresh ginger – 1 tablespoon

To plate

  • 1/2 tbsp of chaat masala
  •  Lemon – 1


  • Cut the block of paneer into half lengthways and then cut 2 inch x 2 inch squares, about ½ an inch thick. Now slit each slice of paneer horizontally ¾ of the way down, to accommodate the filling
  • To make the mint chutney filling, wash and roughly chop the mint, coriander and baby spinach and leave to drain. Pour the tablespoon of yogurt into a blender, followed by the rest of the ingredients for the filling and blend until smooth.
  • 1/2 bunch of mint
  • 2 2/3 handfuls of baby spinach
  • 1 green chilli
  • 1 tbsp of fresh ginger
  • fresh coriander
  • 1 tbsp of Greek yoghurt


  • For the marinade, whisk together the yoghurt, turmeric, paprika, ginger and garlic paste, garam masala, salt and black cumin and leave aside.
  • 2 tbsp of Greek yoghurt
  • 1 tbsp of ground turmeric
  • 1 tbsp of paprika
  • 1/2 tbsp of fresh ginger
  • 1/2 tbsp of garlic paste
  • 1/2 tbsp of garam masala
  • 1 tbsp of black cumin
  • salt


  • Place a teaspoonful of the mint chutney filling in the slit of each slice of paneer, spreading evenly and then leave to one side
  • Apply the yoghurt marinade all over each slice of paneer. Skewer and grill in a tandoor until gently browned on the edges. If you cannot access a tandoor, cook on skewers under a hot grill. Serve hot with a sprinkling of lemon juice and chaat masala.
  • 1/2 tbsp of chaat masala
  • 1 lemon

Note: Chef Alfred Prasad’s suggestion is to serve this dish sprinkled with chaat masala & lemon wedges. Bon Apatite!

Happy Cooking!!

Recipe by: Michelin Star Chef Alfred Prasad


Photo courtesy: by Great British Chefs, visit their website for more vegetarian recipes.

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