Coal-Grilled Paneer, Burnt Pepper
780
Pressed that morning, charred hard, cooled in burnt pepper oil.
- Course
- First
- Vegetarian
- ✓ Yes
- Cooked over
- Charcoal
Description
We press the curd at six and grill it at seven, so the outside takes a hard char while the centre is still soft enough to break with a spoon. The peppers go into the embers whole and stay there until the skin is black, which is where the oil gets its bitterness. Served two to a plate with nothing under them.
