Updated: Jun 24
I love paneer, especially grilled paneer. I have over the years tried a number of recipes and this one is my favorite by far. This recipe is quite simple, essentially assembling a few ingredients and soaking the paneer in the marinade. The dish is spectacular, lots of sour and spicy flavors enhance the flavors of the paneer.
I prefer the paneer to be grilled, the fats drip onto the coals adding a wonderful smokiness to the paneer. However, in the pan version, the oils separate out and fry the spices into a wonderful thick sauce that you will want to sop up with some naan bread, oil and all. This tome of a cookbook, with about 800 pages of densely packed recipes, is a bible on Indian cuisine from every region of India. The recipes span across every dish type from fabulous kebabs to elegant biryanis and raitas. I have cooked quite a lot from this cookbook, with great success. This is the perfect Indian cookbook, if you need only one Indian book on your shelf.
For more delicious dished from this cookbook, click here.
1 1/2 lb paneer block, a good commercial variety is fine
1 green chili, deseeded, or to taste
1 cup yogurt, full fat preferred
4 tablespoons heavy cream
1 tablespoon garlic paste
3 tablespoons coriander powder
1 teaspoon chili powder, or to taste
1/2 teaspoon turmeric
1 tablespoon Garam masala
1 tablespoon ajwain seeds, left whole
1 tablespoon chaat masala
4 tablespoon chickpea flour (besan flour)
1 teaspoon vinegar, preferably apple cider vinegar
Salt to taste
2 tablespoons ghee or oil
Cut the paneer into large cubes, about 1 1/2 inches per side. Set aside
Mix all the rest of the ingredients into a thick smooth paste. Taste for salt, chili and spices. Marinate the paneer in the sauce for at least 2 hours, I prefer to do this overnight so the flavors penetrate the paneer.
Cooking — Method 1
The preferred method of cooking this dish is on the grill. I place the paneer in a grill basket for ease and grill over medium flames or coals till cooked through and charred in spots, about 5-7 minutes. Keep basting the paneer with the left over marinade to get a thick coating of the marinade on the paneer. Serve immediately with lime wedges on the side.
Cooking — Method 2
You can also cook this on the stove if you do not feel like lighting the grill. Add the paneer and marinade to a wide sauté pan where the paneer sits in a single layer. Cook on medium heat till the sauce has cooked down to a thick sauce and the oils get released and fry the paneer spotting it in places. Turn the paneer often during the cooking process. Serve immediately with lime wedges on the side.