Indian·Appetizer
Chili Garlic Paneer
A vibrant, spicy, and savory Indian-inspired dish featuring thick slices of paneer cheese marinated in a pungent garlic-sriracha yogurt blend. This recipe includes instructions for making fresh, milky paneer from scratch, which is then pan-fried in ghee until deeply caramelized and crispy on the outside while remaining tender on the inside.
Prep
30m
Cook
15m
Total
45m
Serves
4
Method
- 01
In a mixing bowl, combine the minced garlic, sriracha, Greek yogurt, the juice of one lemon, garam masala, and salt. Whisk until thoroughly blended and set aside.
Watch · 0:13
- 02
To make homemade paneer, heat milk and 2 tablespoons of yogurt in a heavy-bottomed pot over medium-high heat, stirring occasionally, until it reaches 195°F–205°F. Reduce heat to low and stir in lemon juice until the curds separate completely from the clear, yellowish whey.
Watch · 5:48
- 03
Stop the cooking process by adding 3-4 cups of cold water to the pot. Drain the mixture into a colander lined with cheesecloth or a cotton towel. Squeeze out the excess whey, then shape the cheese into a 2-inch thick disk. Place a weight on top and press for 1 hour, then refrigerate until firm.
Watch · 6:33
- 04
Slice the paneer into rectangles or squares between 1/4 and 1/2 inch thick. Transfer the pieces into the marinade and toss gently to coat. Cover and refrigerate for at least 4 hours, or overnight for best flavor.
Watch · 1:44
- 05
Heat ghee or clarified butter in a skillet over medium-high heat. Pan-fry the marinated paneer for about 2 minutes per side until deeply browned and caramelized. Serve immediately with a cool yogurt dipping sauce.
Watch · 2:32
From Chef John
“Homemade paneer will cost you half as much and be twice as good as the stuff at the store.”
“It's one of those rare cheeses that you can fry without it melting.”
“You are, after all, the Greg Kinnear of how to eat your chili garlic paneer.”