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Hot Garlic Paneer Recipe

Name: Veronas Hot Garlic Paneer Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 400 g paneer (Indian cottage cheese); 0.5 cups plain yogurt (thick, dahi or Greek); 2 tbs cornstarch; 1 tsp kosher salt; 0.5 tsp black pepper (freshly ground); 3 tbs neutral oil (vegetable or canola); 1 tbs unsalted butter; 10 cloves garlic cloves (finely minced); 1 tsp ginger (finely grated); 2 pcs green chilies (finely chopped, adjust to heat); 0.5 pcs red bell pepper (small, diced); 3 tbs tomato ketchup; 1 tbs soy sauce; 1 tbs red chili sauce (or hot sauce); 1 tsp paprika (smoked or sweet); 0.5 tsp garam masala; 1 tsp sugar; 4 tbs water; 1 tbs lemon juice; 0.5 tsp salt; 2 tbs fresh cilantro (coriander leaves, chopped); 2 pcs spring onions (green parts sliced, optional); 1 tsp sesame seeds (toasted, optional)

Inspired by Verona

Time35m

Serves4

for starters

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Ingredients

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Paneer and marinade

14 1/8 oz (400 g) paneer (Indian cottage cheese)

1/2 cups plain yogurt (thick, dahi or Greek)

2 tbs Cornstarch

1 tsp kosher salt

1/2 tsp black pepper (freshly ground)

Sauce

3 tbs neutral oil (vegetable or canola)

1 tbs Unsalted butter

10 cloves garlic cloves (finely minced)

1 tsp ginger (finely grated)

2 pcs green chilies (finely chopped, adjust to heat)

1/2 pcs red bell pepper (small, diced)

3 tbs tomato ketchup

1 tbs Aged soy sauce

1 tbs red chili sauce (or hot sauce)

1 tsp paprika (smoked or sweet)

1/2 tsp Garam masala

1 tsp sugar

4 tbs water

1 tbs ReaLemon lemon juice

1/2 tsp Celtic sea salt

To finish & garnish

2 tbs fresh cilantro (coriander leaves, chopped)

2 pcs spring onions (green parts sliced, optional)

1 tsp sesame seeds (toasted, optional)

Method

Paneer and marinade

Prepare paneer

Cut the paneer into 1–1.25 inch (2.5–3 cm) cubes. Pat dry with paper towels to remove excess moisture so the marinade and coating stick well.

In a mixing bowl combine the yogurt, cornstarch, kosher salt, and black pepper. Whisk until smooth. Add the paneer cubes and gently toss to coat evenly. Let rest 10 minutes while you prepare the sauce (or refrigerate up to 30 minutes).

Heat a nonstick skillet or heavy frying pan over medium heat and add 1 tablespoon of oil. Shake off excess marinade and place paneer cubes in a single layer. Pan-fry, turning occasionally, until golden and slightly crisp on all sides, about 8–10 minutes total. Work in batches if needed. Remove paneer to a plate and set aside.

Sauce

In the same skillet, add remaining oil (about 2 tbs) and the butter over medium heat. When butter foams, add the minced garlic and grated ginger. Sauté 1–1.5 minutes until fragrant and lightly golden—do not burn the garlic.

Add the chopped green chilies and diced red bell pepper. Sauté 2–3 minutes until pepper begins to soften but still retains some bite.

Stir in the tomato ketchup, soy sauce, red chili sauce, paprika, garam masala, and sugar. Cook and stir 1 minute to marry the flavors.

Add the water (about 4 tablespoons) and bring the mixture to a gentle simmer. Taste and adjust salt. If the sauce is too thin, simmer 1–2 minutes to reduce slightly; if too thick, add a tablespoon of water at a time.

Return the fried paneer cubes to the skillet and toss gently to coat with the sauce. Cook together 1–2 minutes so paneer absorbs flavor and the sauce clings to the pieces.

Turn off heat and stir in lemon juice.

To finish & garnish

Transfer hot garlic paneer to a serving platter. Sprinkle chopped cilantro, sliced green onion tops and toasted sesame seeds if using. Serve immediately as a starter with toothpicks or alongside naan or paratha.