Indian Cheese Pudhina Cubes Recipe

Prepare paneer

Cut the paneer into uniform 1 to 1.5-inch cubes. Pat gently with paper towel to remove excess moisture so the marinade sticks better.

Toast gram flour (besan)

In a small dry skillet over low heat, toast the gram flour for 1–2 minutes, stirring constantly until it gives a nutty aroma. Remove and cool (this prevents raw taste and helps bind marinade).

Make pudhina-coriander paste

In a blender or food processor combine fresh mint leaves, cilantro, green chilies, ginger, garlic, and lemon juice. Pulse to a coarse paste, adding 1–2 tablespoons water only if needed to help blending.

Combine marinade

Transfer the mint-cilantro paste to a bowl. Add the yogurt, cooled toasted besan, oil, garam masala, coriander powder, cumin powder, red chili powder (if using), salt and freshly ground black pepper. Mix until smooth and well combined. Taste and adjust salt or lemon juice as needed.

Marinate paneer

Gently fold the paneer cubes into the marinade, ensuring each cube is evenly coated. Cover and refrigerate for at least 30 minutes; for best flavor marinate 2–4 hours. If using wooden skewers, soak them in water for 20–30 minutes before threading.

Preheat cooking surface

Decide cooking method: grill, oven broil, or stovetop skillet. For grill: preheat to medium-high (about 200–230°C / 400–450°F). For oven broil: place rack 6–8 inches from heating element and preheat broiler. For stovetop: heat a nonstick or cast-iron skillet over medium-high heat and brush lightly with oil.

Thread and sear

Thread 3–4 marinaded paneer cubes onto each skewer (leave a little space between cubes). Place skewers on the grill or under broiler, or place cubes directly on the hot skillet. Cook for 2–3 minutes per side until edges develop light char and marinade sets. Turn carefully to avoid breaking cubes.

Baste and finish

During the last minute of cooking, brush the paneer lightly with melted butter or oil to glaze. If using a skillet, you can press gently with a spatula to brown evenly. Remove when lightly charred and heated through (total cook time about 6–9 minutes depending on heat).

Rest and garnish

Transfer the pudhina paneer cubes to a serving plate. Sprinkle a little chat masala if using, squeeze lemon wedges over the cubes to taste, and garnish with a few extra mint leaves or chopped cilantro.

Serve

Serve hot as an appetizer or as part of a meal with mint chutney, naan, or salad. Leftover marinated paneer can be kept covered in the refrigerator for up to 24 hours; cooked cubes are best eaten immediately.