Pick the mint leaves and roughly chop along with coriander and spinach. Wash the leaves in cold standing water and transfer to a strainer to drain. Peel the raw mango, slice the flesh (discard the seed) and set aside. In a food processor/wet grinder, grind the ingredients into a smooth paste following the steps as below:
First place a tablespoon of yoghurt into the blender jar, add the ginger, green chilli, raw mango and a little of the chopped leaves. Blitz for a minute or two, scrape down the sides then add more chopped leaves, juice of lime, salt and blitz again for a couple of minutes. Scrape down the sides againand blitz until smooth and transfer to a chilled bowl.
Now repeat the process with the yoghurt, ginger, chilli, mango add the remainder of the chopped leaves and blitz for a minute then add more chopped leaves, juice of lime, salt and blitz again for a couple of minutes. Blitz until smooth and transfer to the chilled bowl, mix well and store in a refrigerator until ready to serve. Transfer 6 tablespoons of the chutney into a bowl and whisk in the modified corn starch until well incorporated, set aside. Refrigerate any remaining chutney
Cut the paneer into1.5” x 1.5” slices roughly 1 cm thick. Gently slice each piece ¾ of the way through to create a cavity for the chutney filling. Fill the incision with the thickened mint chutney and set aside. In a mixing bowl, add the Greek yogurt, ginger-garlic paste, turmeric powder, garam masala powder, amchur powder, black cumin androasted channa dal powder. Mix well and add saffron, salt, mustard oil, check seasoning and mix again.
Now gently coat each paneer ‘sandwich’ with the marinade, skewer and grill in a tandoor.
To cook in an oven, pre-heat to 200c / gas mark 6.
To grill, place the marinated paneeron a cooking rack (with a drip tray below) and grill in the oven for 4 minutes, turn the pieces and grill for 3 minutes or until done. Remove and set aside, sprinkle with kabab masalaand lemon juice. Serve with baby leaf salad.