Paneer is such a big part of Punjabi cuisine that no proper Punjabi menu can be written without it. You eat it at home as a vegetarian main course, on the streets as a battered pakora with tea or a quick meal of scrambled spiced paneer served with a bun. In restaurants, they cook tandoori paneer to cater for vegetarian clients. Here, I cook the paneer in a parcel on top of the barbecue, adding so much of the herby green marinade that it is almost a sauce. It is really simple to make and really delicious. Cook the paneer over indirect heat, or with the cover on your barbecue, so it has time to heat all the way through. I like to finish it off over the high heat to get a little charring on the base, through the foil.