Legendary Paneer Recipe

Marinate paneer

In a bowl whisk together yogurt, tomato paste, smoked paprika, ground cumin, garlic paste, ginger paste, salt, black pepper and 2 tbsp oil until smooth. Add the paneer cubes and gently toss to coat. Cover and refrigerate for at least 30 minutes (preferably 1 hour).

Grill or pan-sear paneer

Heat a heavy griddle or non-stick pan over medium-high heat. Brush a little oil on the surface. Remove paneer from marinade letting excess drip off. Place cubes on the hot surface and cook 2–3 minutes per side until nicely charred and warmed through. Alternatively, thread onto skewers and char under a hot grill or broiler for 6–8 minutes, turning once. Set aside on a plate.

Cook beetroot

Place beetroot chunks in a saucepan and cover with water. Bring to a simmer and cook until tender when pierced with a knife, about 20–25 minutes. Drain and let cool slightly. (Alternatively roast at 200°C/400°F wrapped in foil for 35–40 minutes.)

Blend puree

In a blender combine cooked beetroot, coconut cream, lime juice, salt and sugar. Blend to a smooth, silky puree, adding up to 1–2 tbs water or extra coconut milk if needed to reach a spoonable consistency. Taste and adjust salt or lime. Pass through a fine sieve for extra smoothness if desired. Keep warm or refrigerate briefly and bring to room temperature before plating.

Make pickling liquid

In a small saucepan combine rice vinegar, water, sugar, salt and mustard seeds (if using). Heat gently, stirring until sugar dissolves and liquid just comes to a simmer. Remove from heat.

Pickle vegetables

Place sliced cucumber (or gherkins) and red onion in a heatproof jar or bowl. Pour the hot pickling liquid over the vegetables ensuring they are submerged. Let cool to room temperature, then cover and refrigerate for at least 30 minutes. These quick pickles will keep up to 5 days refrigerated.

Combine the finely diced celery, diced green apple (if using), chopped coriander, lime juice, olive oil, salt and black pepper in a bowl. Toss to combine and adjust seasoning. Let sit 10–15 minutes to meld flavors before serving.

Whisk together mayonnaise, curry powder, lime juice, honey (or sugar) and salt until smooth. Taste and adjust curry or lime to preference. Keep refrigerated until ready to plate.

Prepare onions

Separate onion into thin rings and dry thoroughly on paper towels.

Coat and fry

Toss the sliced rings with flour, cornstarch and 1/2 tsp salt until evenly coated. Heat vegetable oil in a wide, heavy-bottomed pan to 175°C (350°F) or until a small piece of bread sizzles and browns in ~30 seconds. Fry the onions in batches in hot oil, stirring gently, until golden and crisp, about 2–3 minutes per batch. Remove with a slotted spoon to a paper towel-lined tray and season immediately with a little extra salt. Keep crisp at room temperature.

On each serving plate spoon a generous smear of beetroot & coconut puree (about 2–3 tbs). Arrange grilled paneer cubes in a line or cluster on top of the puree.

Scatter a few tablespoons of sweet pickles alongside the paneer for brightness and sweetness.

Spoon small dollops of curry mayo around the plate or drizzle lightly over paneer.

Add a heaping tablespoon of celery salsa on each plate to bring crunch and acidity.

Top the paneer and plate with a generous handful of crispy onions for texture.

Finish with fresh coriander leaves and a light dusting of smoked chili powder or paprika if using. Serve immediately with lime wedges.