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Chili Garlic (Homemade) Paneer
Chili Garlic (Homemade) Paneer
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
360 minutes
Spicy chili garlic marinated homemade paneer, pan-fried for delightful texture and flavor.
Ingredients:
  • For the Paneer
  • 2 quarts whole milk
  • 2 tablespoons plain yogurt
  • 3 to 5 tablespoons fresh lemon juice, or as needed
  • 4 cups cold water
  • For the Chili Garlic marinade
  • 4 cloves garlic, crushed
  • 2 to 3 tablespoons sriracha chili sauce, or other hot chili sauce
  • 1 lemon, juiced
  • 1 1/2 teaspoons garam masala, or curry spice powder
  • 1 teaspoon kosher salt, or to taste
  • For the Chili Garlic Paneer
  • 2 tablespoons clarified butter or ghee
  • 8 ounces store-bought paneer cheese, or homemade from recipe below
  • For the yogurt dipping sauce
  • 1/3 cup plain yogurt
  • 1/4 cup cilantro leaves
  • 2 tablespoons diced jalapeno
  • juice from one lime
  • salt to taste
Instructions:
  • In a large pot, warm the milk over medium to medium-high heat until it reaches 195-205°F (90-96°C), just below simmering. Lower the heat, add yogurt and 3 tablespoons lemon juice, and gently stir for 30 seconds. If milk hasn't separated into curds and whey, add 1-2 more tablespoons of lemon juice.
  • After curds form, remove from heat and add cold water to halt cooking and cool the mixture. Transfer curds to a colander lined with cheesecloth or a cotton towel to strain out the whey, which can be saved for another recipe.
  • Allow curds to drain for 5 to 10 minutes, then wrap in cloth and gently squeeze out excess liquid, ensuring not to touch the hot liquid. Shape curds into a 2-inch-high disc between layers of cloth, avoiding excess cloth. Cover the cheese with something flat, weigh down with a heavy pan, and let sit until firm, for 30 to 90 minutes. Chill in the fridge before using.
  • In a bowl, mix together garlic, Sriracha, yogurt, lemon juice, garam masala, and kosher salt until fully combined to create the chili garlic marinade.
  • Slice the paneer into 1/4 to 1/2 inch squares or rectangles, then toss them in the marinade until fully coated. Cover and marinate the paneer for a minimum of 4 hours.
  • In a blender, combine yogurt, fresh cilantro, spicy jalapeno, zesty lime juice, and a pinch of salt until the mixture is smooth and creamy for the yogurt dipping sauce.
  • Heat butter in a non-stick pan over medium-high heat, pan-fry paneer until golden brown on both sides (about 2 minutes each side), and serve hot with dipping sauce.

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