A Delightful Spicy Take on a Classic Indian Cheese
Homemade paneer is marinated in a flavorful chili garlic marinade, pan-fried to perfection, and served with a tangy yogurt dipping sauce. This versatile recipe is perfect for appetizers, sides, or a satisfying snack.
Contents
A Delightful Spicy Take on a Classic Indian CheesePrep Time: 30 minutesCook Time: 20 minutesRefrigerate Time: 30 minutesMarinate Time: 4 hoursOther Time: 40 minutesTotal Time: 6 hoursServings: 4Yield: 4 portionsNutritional Information (Per Serving):IngredientsFor Paneer:For Chili Garlic Marinade:For Chili Garlic Paneer:For Yogurt Dipping Sauce:InstructionsStep 1: Make PaneerStep 2: Prepare Chili Garlic MarinadeStep 3: Make Yogurt Dipping SauceStep 4: Cook Chili Garlic PaneerStep 5: ServeDisclaimer
Prep Time: 30 minutes
Cook Time: 20 minutes
Refrigerate Time: 30 minutes
Marinate Time: 4 hours
Other Time: 40 minutes
Total Time: 6 hours
Servings: 4
Yield: 4 portions
Nutritional Information (Per Serving):
- Calories: 413
- Total Fat: 23g (30%)
- Saturated Fat: 13g (67%)
- Cholesterol: 67mg (22%)
- Sodium: 1016mg (44%)
- Total Carbohydrate: 36g (13%)
- Dietary Fiber: 1g (5%)
- Total Sugars: 31g
- Protein: 18g (36%)
- Vitamin C: 37mg (41%)
- Calcium: 644mg (50%)
- Potassium: 883mg (19%)
(Percent Daily Values are based on a 2,000 calorie diet.)
Ingredients
For Paneer:
- 2 quarts whole milk
- 2 tbsp plain yogurt
- 3 tbsp fresh lemon juice (or more, as needed)
- 4 cups cold water
For Chili Garlic Marinade:
- 4 garlic cloves, crushed
- 2–3 tbsp Sriracha chili sauce (or other hot chili sauce)
- 2 tbsp plain yogurt
- 1 lemon, juiced
- 1½ tsp garam masala (or curry spice powder)
- 1 tsp kosher salt (or to taste)
For Chili Garlic Paneer:
- 2 tbsp clarified butter or ghee
- 8 oz paneer (homemade or store-bought)
For Yogurt Dipping Sauce:
- ⅓ cup plain yogurt
- ¼ cup finely chopped cilantro leaves
- 2 tbsp diced jalapeño pepper
- 1 lime, juiced
- Salt, to taste
Instructions
Step 1: Make Paneer
- Heat milk in a large pot over medium-high heat until it reaches 195–205°F (90–96°C). Reduce heat to low.
- Stir in yogurt and lemon juice, mixing for 30 seconds. If curds don’t form, add an additional 1–2 tbsp lemon juice.
- Once curds separate from whey, turn off the heat and pour cold water into the pot to stop the cooking process.
- Strain curds into a cheesecloth-lined colander. Reserve whey for other uses if desired.
- Let curds sit for 5–10 minutes, then gather the cloth and squeeze out excess liquid.
- Press curds into a disc about 2 inches high by placing a heavy object on top for 30–90 minutes. Wrap and refrigerate until chilled.
Step 2: Prepare Chili Garlic Marinade
- Combine garlic, Sriracha, yogurt, lemon juice, garam masala, and salt in a bowl. Mix well.
- Cut paneer into ¼- to ½-inch-thick squares or rectangles.
- Add paneer to the marinade, ensuring each piece is thoroughly coated. Cover and marinate in the refrigerator for at least 4 hours.
Step 3: Make Yogurt Dipping Sauce
- Blend yogurt, cilantro, jalapeño, lime juice, and salt until smooth. Adjust seasoning to taste.
Step 4: Cook Chili Garlic Paneer
- Heat ghee in a non-stick pan over medium-high heat.
- Pan-fry marinated paneer pieces for about 2 minutes on each side until golden brown.
Step 5: Serve
- Arrange the chili garlic paneer on a platter and serve hot with the yogurt dipping sauce. Garnish with cilantro if desired.
Disclaimer
Nutritional values are approximations and may vary depending on ingredients used. Consult a registered dietitian or healthcare professional for personalized dietary advice.
Enjoy this spicy, tangy, and utterly delicious Chili Garlic Paneer! 🌶️ 🧄
