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Grilled spiced paneer with charred courgettes recipe

Grilled spiced paneer with charred courgettes recipe

10 ratings

There isn't anything quite like a bit of char to accentuate flavours in your cooking, and paneer is just the cheese for this. A non-melting cheese that stands up to the heat of your barbecue, serve alongside sweet, charred courgettes and a drizzle of spiced yogurt for a healthy, veggie barbecued dinner. See method

  • Serves 4
  • 30 mins plus marinating
  • 175 calories / serving
  • Healthy
  • Vegetarian
  • Gluten-free


  • 200g pack paneer
  • 3 tbsp Creamfields low-fat natural yogurt
  • ½ lemon, juiced​
  • 2 tsp mild curry powder
  • ¼ tsp ground turmeric
  • 3 courgettes, trimmed and halved lengthways
  • 2 tsp vegetable, rapeseed or olive oil
  • 5g fresh mint leaves, to serve

Each serving contains

  • Energy

  • Fat

    11g 16%
  • Saturates

    6g 30%
  • Sugars

    5g 5%
  • Salt

    0.8g 13%

of the reference intake
Carbohydrate 6.5g Protein 11.9g Fibre 2.1g


  1. Stand the paneer on its side and use a bread knife to carefully halve it, so you end up with 2 large pieces. Mix together 1 tbsp yogurt, the lemon juice, curry powder and turmeric with some seasoning. Coat the paneer well in the yogurt sauce and leave to marinate for 1 hr (or for up to 24 hrs).

  2. Score a criss-cross pattern on the cut side of the courgettes. Brush with oil and season with salt.

  3. Barbecue the courgette halves for 16-18 mins, turning halfway, until tender. Lift the paneer from the sauce and barbecue for 8-12 mins, brushing often with the remaining yogurt sauce and turning until charred. (Alternatively, grill or griddle the paneer and courgettes for 5-8 mins each side.)

  4. Halve each paneer slice diagonally, then arrange on top of the soft courgettes. Drizzle with the remaining 2 tbsp yogurt and scatter with mint leaves to serve.

See more Paneer recipes

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