Everyone loves paneer, but I particularly love paneer when it comes off the grill or from the tandoor. Soft and succulent and coated in masala, the paneer is always a treat.
This recipe pairs delicate paneer with a sauce we all love, green cilantro-mint chutney. It is loaded with garlic and fresh in color and flavor from the cilantro and mint, This paneer is absolutely delicious. Although it is served traditionally as a side, I also like to serve it as an appetizer.
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1 lb block of ready paneer, cut into large cubes or rectangles
2 tablespoons chickpea flour (besan)
3 tablespoons cream
1/4 cup Greek yogurt
10 garlic cloves
1 bunch cilantro, leaves and stems, well washed
1/2 bunch mint leaves
2 red chilies, or to taste
2 green chilies, or to taste
1 tablespoon tamarind extract
Salt to taste
2 tablespoons mustard oil
Cilantro, for garnish
Roast the chickpea flour in a small frying pan till lightly colored and fragrant. Remove and combine with all the other paste ingredients in a small blender and purée till very smooth.
Apply the purée to the paneer and marinate for 1 hour.
Heat a large frying pan on a low flame, one that can hold all the paneer in a single layer, Add the paneer and some of the marinade. Cook till the marinade is almost dry. Add some more marinade and turn the paneer. Continue this process till you have added all the marinade. Cook till the marinade has thickened and th oil has started bubbling on the sides of the masala.
Alternatively, you can cook the paneer on a grill basting with the marinade.
Remove from the pan and serve immediately garnished with cilantro.