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Bon Appétit

Cheesy Charred Green Beans

4.4

(12)

Paneer and charred green beans recipe
Photograph by Yudi Ela, food styling by Susie Theodorou, prop styling by Aneta Florczyk

Paneer holds up well to the high heat of the grill, forming a charred layer on the outside and staying perfectly soft on the inside without oozing through the grate—another reason why it is so popular in tandoor cooking. —Rachel Gurjar

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What you’ll need

Recipe information

  • Yield

    4 Servings

Ingredients

Spice rub

1

Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt

1

Tbsp. garlic powder

1

Tbsp. onion powder

1

Tbsp. paprika

2

tsp. ground cumin

½

tsp. cayenne pepper

½

tsp. sugar

Beans and assembly

Juice of 1 lemon

4

Tbsp. extra-virgin olive oil, divided

1

lb. mixed summer beans (Chinese long, green, wax, or purple), trimmed

2

6-oz. slabs paneer

Coarsely chopped unsalted roasted pistachios (for serving)

Preparation

  1. Spice rub

    Step 1

    Mix salt, garlic powder, onion powder, paprika, cumin, cayenne, and sugar in a small bowl to combine.

    Do ahead: Spice rub can be made 1 month ahead. Store airtight at room temperature.

  2. Beans and assembly

    Step 2

    Whisk lemon juice, 1 Tbsp. oil, and 1 Tbsp. spice rub in a large bowl to combine. Set dressing aside.

    Step 3

    Place beans in a large bowl, drizzle 2 Tbsp. oil over, and toss to coat. Sprinkle with 1 Tbsp. plus 1½ tsp. spice rub and toss again to coat.

    Step 4

    Place paneer on a plate, drizzle with remaining 1 Tbsp. oil, and rub all over with your hands to coat. Sprinkle 1 Tbsp. spice rub over paneer and gently toss to coat evenly.

    Step 5

    Prepare a grill for medium heat. Grill paneer, turning halfway through, until grill marks are golden brown, 6–8 minutes total. Using a metal spatula, transfer to a cutting board and slice ¼" thick with a serrated knife. Transfer paneer to a platter.

    Step 6

    Place a small grilling rack on grate and heat 5 minutes. Arrange beans in a single layer on rack and grill, turning occasionally, until tender and blistered in spots, about 3 minutes per side for runner beans and about 5 minutes for Chinese long beans. Transfer beans to platter with paneer.

    Step 7

    Drizzle beans and paneer with reserved dressing; top with pistachios.

Explore Bon AppétitGreen BeanVegetableChinese Long BeanPaneerCheeseEasySideGluten-FreeVegetarianGrillingDinner
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Reviews (12)

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  • This recipe wasn't my favorite. I love paneer, and I love green beans. And I love grilling those things. But the vinaigrette just wasn't punchy enough to carry the dish as the primary flavor component. Everything pretty much just tasted like garlic powder. And unfortunately, the recipe has you make way more spice rub than you need, so I just wasted a ton of spices on a blend that's going to sit in the back of my spice cabinet for years. Search the recipe "paneer with burst cherry tomato sauce" on BA and replace the peas with green beans—so much better than this one!

    • lasagnaqueen

    • Portland, Oregon

    • 9/15/2021

  • Step 3: Sprinkle with 1 Tbsp. plus 1½ tsp. spice rub and toss again to coat. What is the 1 Tbsp.? Spice rub, making a total of 2-1/2 Tbsp.?

    • TexasQED

    • San Antonio, Texas

    • 7/28/2021

  • This was GREAT! They ran out of paneer at my local so just used haloumi and served it with BAs' buttered tomato rice!

    • Scarlett

    • Sydney, Australia

    • 7/12/2021