Name: Crispy Paneer with Charred Tomato & Chile Oil
Prep time: 15 min
Cook time: 20 min
Yield: 3 servings
Ingredients: 14 ounces paneer; 3 tablespoons vegetable oil; 4 medium roma tomatoes; 1 medium red onion; 4 cloves garlic; 1 tablespoon fresh ginger; 2 serrano chile; 1 teaspoon cumin seeds; ½ teaspoon coriander seeds; ¾ teaspoon garam masala; kasuri methi; salt; black pepper

Crispy Paneer with Charred Tomato & Chile Oil

weeknightindianvegetarianspicy

15 minPrep20 minCook3Serves

Ingredients

14 ouncespaneer
3 tablespoonsvegetable oil
4 mediumroma tomatoes
1 mediumred onion
4 clovesgarlic
1 tablespoonfresh ginger
2serrano chile
1 teaspooncumin seeds
½ teaspooncoriander seeds
¾ teaspoongaram masala
·kasuri methi (dried fenugreek leaves)
·salt
·black pepper

Prep

01
Cut paneer into 1-inch cubes and pat dry with paper towels.
02
Mince 4 cloves garlic and grate 1 tablespoon fresh ginger.
03
Slice 1 medium red onion into thin wedges.
04
Slice 2 serrano chiles into rings, removing seeds if you prefer less heat.

Method

01
Heat 1 tablespoon oil in a large skillet over high heat until smoking. Working in batches, sear paneer cubes 2–3 minutes per side until deeply browned and crispy. Transfer to a plate.
02
In the same skillet, char tomatoes directly on high heat, stirring occasionally, until blackened and blistered, about 5 minutes. Push to the side and add another 1 tablespoon oil, then add cumin and coriander seeds. Toast for 30 seconds until fragrant.
03
Add garlic, ginger, and serrano chiles to the seeds. Stir for 1 minute until soft and aromatic.
04
Add the red onion and cook 3–4 minutes, stirring, until beginning to soften.
05
Stir in garam masala and cook for 30 seconds. Add a pinch of salt and black pepper.
06
Return paneer to the skillet and toss gently to coat. Finish with a small pinch of kasuri methi. Taste and adjust salt and spice. Serve hot.

Spice Tips

For serious heat, leave the serrano seeds in and add an extra chile. For gentler spice, remove all seeds and use just one chile. A squeeze of fresh lime juice at the very end brightens everything and cuts the richness. A handful of fresh cilantro stirred in at the finish adds herbal lift.

Paneer sears best when very dry—don't skip the paper towel step. Kasuri methi (dried fenugreek leaves) is worth seeking out in any Indian grocery; it adds a distinctive bitter-sweet depth. You can substitute fresh fenugreek leaves if available, or omit and add extra cilantro at the end.