Charred Paneer with Chili Oil and Lime
Ingredients
- 14 ouncespaneer
- 3 tablespoonvegetable oil
- 2dried red chili
- 4 clovesgarlic
- 1 tablespoonginger
- 1lime
- 2 tablespoonsoy sauce
- 1 teaspoonhoney
- ·kasuri methi (dried fenugreek leaves, optional but recommended)
Prep
- 01
Cut paneer into 1-inch cubes.
- 02
Mince 4 cloves garlic and 1 tablespoon ginger.
- 03
Cut 1 lime into halves or quarters.
Method
- 01
Heat 1 1/2 tablespoons oil in a large skillet over medium-high heat until it shimmers. Working in batches, sear the paneer pieces 2 to 3 minutes per side until golden and blistered. Transfer to a plate.
- 02
In the same skillet, reduce heat to medium. Add the remaining 1 1/2 tablespoons oil, then add the dried chilis and toast for 30 seconds until fragrant. Add minced garlic and ginger, stirring constantly for 1 minute.
- 03
Pour in the soy sauce and honey, stirring to combine. Return the paneer to the skillet and toss gently to coat. Cook for 1 minute until warmed through.
- 04
Squeeze the lime juice over the paneer, then tear or crumble the kasuri methi (if using) over the top. Toss once more and serve immediately.
Spice Tips
The two dried chilis provide gentle warmth; for real heat, use 3 to 4 chilis or add 1/4 teaspoon red pepper flakes to the oil in step 2. A pinch of smoked paprika adds depth without burning.
Paneer holds its shape beautifully with high heat, so don't fear the char. Kasuri methi adds a subtle bitterness and herbaceous depth; if you can't find it, a handful of fresh cilantro tossed in at the end works too. Serve with rice or flatbread to soak up the spiced oil.