Chargrilled Paneer With Moroccan Ragout Yogurt Recipe

About this recipe

A flavorful vegetarian dish featuring chargrilled paneer, spiced Moroccan-style ragout, and a cooling yogurt sauce. Perfect for a satisfying dinner.

Ingredients

• 100 g Mint Leaves
• 50 g X 3 Milagro Farm Smoked Paprika Combo
• 400 g Pastazara Finely Chopped Tomatoes
• 200 g Id Soft And Creamy Paneer
• 141 g Pam Grilling Grillades Cooking Spray
• 1 pack (900 ml) Daily Good Pure Cow Ghee
• 200 ml Sesame Oil
• 45 g On1Y Cinnamon Powder
• 100 g Catch Sprinklers - Iodized Table Salt
• 80 g Urban Platter Cayenne Pepper Powder

Instructions

1. 1. In a small bowl, combine 1 tablespoon ground cinnamon, 1 tablespoon smoked paprika, 1 tablespoon salt, and 3/4 teaspoon cayenne pepper. Mix well and set aside.
2. 2. In a large heavy skillet, melt 6 tablespoons ghee over medium heat. Add 1/4 teaspoon and cook for 1 minute to release its aroma. Add 4 diced tomatoes and cook, stirring often, until tender and just starting to soften, about 5 minutes. Transfer to a bowl, cover, and keep warm.
3. 3. Preheat an outdoor grill. Place a chimney starter on the lower part of the grill, putting crumpled newsprint on the bottom of the chimney and charcoal on top. Light the paper, and when the charcoal is glowing and covered with ash, release it into the grill. Lightly spray the grill section with cooking spray and put it in place 4 to 6 inches over the coals.
4. 4. Cut 500 g paneer into thick slices and lightly brush with oil. Arrange the paneer slices on the grill, leaving them in place without disturbing for 3 minutes to make good grill marks. Turn and grill them for another 3 minutes, or until they are lightly charred and heated through.
5. 5. While the paneer is grilling, prepare the sauce. In a small bowl, combine 1 tablespoon chopped fresh mint, 1 tablespoon finely chopped tomatoes, and a pinch of salt. Mix well and set aside.
6. 6. Serve the grilled paneer with the spiced tomato ragout and sauce on the side. Garnish with additional fresh mint if desired.