Chili Garlic  Paneer Recipe

Homemade paneer is marinated in a spicy chili garlic marinade which adds a wonderful flavor to this versatile Indian cheese. Pan-frying the paneer gives it delightful texture.

– 2 quarts whole milk – 2 tablespoons plain yogurt – 3 tablespoons fresh lemon juice, or more as needed – 4 cups cold water

INGREDIENTS

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INSTRUCTION

Milk should practically simmer in a large pot over medium-high heat at 195–205 degrees F (90–9 degrees C). Mix yogurt and 3 tablespoons lemon juice with reduced heat.

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STEP  1 .

If milk doesn't curdle and whey after 30 seconds, add 1–2 tablespoons lemon juice. When curds form, remove from heat and add cold water. A cheesecloth or cotton towel-lined colander drains curd whey. Reserve whey.

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STEP 2.

Remove excess liquid from towel after draining curds for 5–10 minutes. Avoid burning on hot liquids. Avoid excess fabric on top and bottom when pressing curds into a 2-inch disk between layers.

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STEP 3.

Cheese is covered by a hefty pan and flat item. Weigh paneer 30–90 minutes to firm. Refrigerate until cool.A basin should have garlic, Scriracha, yogurt, lemon juice, garam masala, and kosher salt for the chili garlic marinade.

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STEP 4.

Paneer should be cut into 1/4- to 1/2-inch squares or rectangles and tossed in the marinade to cover both sides. Wrap and marinate paneer for 4 hours.

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STEP 5.

Blend yogurt, cilantro, jalapeno, lime juice, and salt for the yogurt dipping sauce until smooth

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STEP 6.

Over medium-high heat, brown paneer in butter in a non-stick pan for 2 minutes per side. Dip sauce and serve immediately.

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STEP 7.

Nutrition 

413Calories 23gFat 36gCarbs 18gProtein 

See also

Easy Curry Sauce Recipe