Paneer with Charred Limes and Green Chili Oil
Ingredients
- 14 ouncespaneer
- 3lime
- 2fresh green chili
- ⅓ cupolive oil
- 4 clovesgarlic
- ½ teaspooncumin seeds
- ·salt
- ·black pepper
- ·cilantro
Prep
- 01
Cut 14 ounces paneer into 3/4-inch cubes.
- 02
Juice 2 limes and halve 1 lime.
- 03
Mince 4 cloves garlic.
- 04
Slice 2 fresh green chilis (seeds removed if you prefer less heat).
- 05
Roughly chop a handful of cilantro.
Method
- 01
Cut paneer into 3/4-inch cubes. Pat dry with paper towels.
- 02
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches if needed, cook paneer cubes until golden on three sides, about 6–8 minutes total. Transfer to a plate.
- 03
Add remaining olive oil to the pan. Add cumin seeds and let them toast for 30 seconds until fragrant. Add minced garlic and cook for 1 minute.
- 04
Add sliced green chilis and cook for 2 minutes, stirring often, until blistered and soft.
- 05
Return paneer to the pan. Add juice of 2 limes and a pinch of salt and black pepper. Toss gently to coat.
- 06
Halve the remaining lime and place cut-side down on a clean part of the skillet. Cook for 2–3 minutes until charred, then squeeze the charred lime juice over the paneer.
- 07
Scatter chopped cilantro over the dish and serve warm with rice or warm flatbread.
Spice Tips
For extra heat, keep the chili seeds in or add a pinch of red pepper flakes to the oil. For warmth, stir in 1/4 teaspoon Kashmiri chili powder. If you want earthiness, add 1/4 teaspoon ground coriander to the cumin.
Paneer firms up as it cools, so serve immediately. If you can't find fresh green chilis, use a mild green pepper or omit for a subtler heat. The charred lime adds a sophisticated bitter-sweet note—don't skip it.