How do you take paneer (homemade chena) up a notch? By grilling it with a surprise accent!
This one explodes with flavor at every bite, from a secret filling: spicy Indian-pickle brine. Make the pressed chena as here. To stuff: slit the cheese block into two flat halves and brush with Indian pickle brine on the two insides surfaces as shown in picture. Press the two halves back together into whole. Brush the outside surface lightly with EVOO and grill for 3-4 minutes on each side. Enjoy!
NOTES, HINTS, TIPS:
- The pressed homemade cheese is perfect for this.
- Store bought Indian mango pickle was used here. You could marinade for a few hours or refrigerate overnight in a ziplock bag.
- Since the grilling is light, a stove top grill also works out well.