Step 1

Put the soy sauce, tamarind chutney, ginger, garlic powder, chilli powder, coriander, 2tsp cumin, fennel seeds, ½tsp salt, cornflour and sunflower oil into a bowl and mix together. Add the paneer pieces and stir well to cover with the marinade, then put in the fridge for 30 mins to marinate.

Step 2

While the paneer is marinating, make the chutney. Place the mint leaves, parsley, green chilli, apple, caster sugar, chilli flakes, remaining 1tsp cumin, remaining 1tsp salt, 5tsp olive oil, garlic cloves and lime juice into a blender with 80ml cold water and blitz to form a smooth paste. Set aside to serve with the paneer.

Step 3

Prepare the barbecue for cooking – it’s ready when the flames have died down to hot embers. Drizzle the marinated paneer with oil and place onto the grill. Cook for 3 mins on each side until the paneer feels soft when pressed –add another min or so if you need to. If you’re not cooking on a barbecue, you can cook the paneer on a griddle pan instead. Heat the pan over a medium heat, brush with oil and place the marinated paneer pieces onto the griddle pan one at a time; cook for 4 mins on each side. Or heat a grill to 200°C and grill the paneer pieces for 4 mins each side.

Step 4

Sprinkle the paneer with the extra mint leaves and serve with the chutney.