Pahadi Paneer Recipe

Make paneer

Pour whole milk into a heavy-bottomed saucepan and bring to a gentle boil over medium heat, stirring occasionally to prevent scorching. Once it comes to a boil, reduce heat to low and add the beaten yogurt and 1/2 tsp salt gradually, stirring gently until the milk begins to curdle and the whey separates (a few minutes). If separation is slow, add 1 tsp more yogurt. Turn off heat.

Line a colander with a double layer of cheesecloth or muslin and place it over a bowl. Pour the curdled milk through the cloth to strain the curds. Rinse the curds with 250 ml cold water to remove residual whey and cool them quickly, which helps a firmer texture.

Gather the cloth edges and squeeze out excess water gently. Tie the cloth and hang for 30 minutes to drain further, then place the wrapped curds on a flat tray, put a cutting board on top and a heavy weight (jar or pan) to press for 1–2 hours until firm. Unwrap and cut into 1/2-inch cubes. You should have about 350–450 g paneer depending on milk.

Marinate paneer

In a bowl combine 3 tbs thick yogurt, 1 tsp ginger paste, chopped green chili, 1/4 tsp turmeric, 1/2 tsp red chili powder, and 3/4 tsp salt. Add paneer cubes and toss gently to coat. Marinate for 15–20 minutes at room temperature (or up to 1 hour in the fridge).

Heat 2 tbs oil in a nonstick skillet over medium heat. Shallow-fry marinated paneer cubes in batches until golden on at least two sides, about 2–3 minutes per side. Remove and drain on paper towels. Keep warm.

Prepare herb puree

While paneer marinates, combine the chopped coriander leaves (1 cup), mint leaves (1/2 cup), chopped green chili (1, optional), and tomato puree in a blender. Add a pinch of salt and blend to a smooth paste, adding 1–2 tbs water if needed. Set aside.

Cook base

Heat 2 tbs oil or ghee in a deep skillet over medium heat. Add 1 tsp cumin seeds and let them sizzle for 10–15 seconds. Add crushed cardamom, cinnamon stick and bay leaf; sauté for 20–30 seconds to bloom the whole spices. Add the finely chopped onion and a pinch of salt. Sauté until translucent and just beginning to brown, about 6–8 minutes.

Add 1 tsp grated ginger and 2 cloves minced garlic; sauté for 30–40 seconds until aromatic. Add the herb–tomato puree and cook on medium-low, stirring occasionally, until the raw smell of tomato disappears and the oil begins to separate at the edges, about 6–8 minutes.

Incorporate yogurt

Reduce heat to low. Whisk 200 ml beaten yogurt until smooth. Temper the yogurt by adding 1–2 tbs of the hot gravy to the yogurt while whisking, then slowly stir the tempered yogurt into the pan to prevent curdling. Cook gently for 3–4 minutes, stirring continuously.

Add 1 tsp crushed kasuri methi, 1/2 tsp garam masala, 1/2 tsp amchur or lemon juice, and 1 tsp salt. Stir and add 150 ml water to adjust consistency to a medium-thick gravy. Simmer on low for 3–4 minutes to let flavors marry. Remove whole spices (cinnamon, bay leaf, cardamom pods) if you prefer a smoother bite.

Gently add the fried paneer cubes to the simmering gravy and stir carefully to coat without breaking the cubes. Simmer for 2–3 minutes so the paneer absorbs the gravy flavors. If using, stir in 2 tbs light cream or malai for added richness.

Taste and adjust salt, lemon (if more tang needed), or garam masala. Garnish with finely chopped coriander and mint leaves. Serve hot with steamed basmati rice, jeera rice, or warm naan/roti.