Explore this recipe
Required Equipment
- Mixing bowl
- Sheet pan with rack
- Broiler
- Dutch oven
- Whisk
Utilized Devices
Cooking Techniques
- marinating
- broiling
- simmering
Ingredients
- 450 gPaneer — cubed
- 240 gPlain yogurt
- 30 mlLemon juice
- 15 gFresh ginger — grated, divided
- 12 gGarlic cloves — minced, divided
- 6 gGaram masala — divided
- 3 gGround cumin
- 3 gSmoked paprika
- 28 gGhee — or butter
- 150 gDiced yellow onion
- 10 gSerrano chile — minced
- 30 gTomato paste
- 480 gTomato purée
- 240 mlHeavy cream
- 5 gKosher salt
- 2 gSugar
- 10 gFresh cilantro — chopped
Instructions
Whisk yogurt with lemon juice, half the ginger and garlic, 1 teaspoon garam masala, cumin, paprika, and 1/2 teaspoon salt.
Fold in paneer cubes, marinate 15 minutes, then thread on a rack-lined sheet pan.
Broil on high for 6 to 8 minutes, turning once, until lightly charred; set aside.
Melt ghee in a Dutch oven, cook onion and serrano with remaining salt for 6 minutes until golden.
Add remaining ginger and garlic plus tomato paste; cook 2 minutes, then add remaining garam masala and tomato purée.
Simmer 10 minutes until slightly thickened, stir in cream and sugar, then fold in paneer and simmer 3 minutes; garnish with cilantro.
Chef Tips
- ⭐Line the pan with foil for easy cleanup when broiling yogurt-marinated paneer.
- ⭐Blend the sauce with an immersion blender for extra silky texture before adding cream.
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Nutritional Highlights
- ✓Paneer supplies 19 g of protein per serving
- ✓Gluten-free when paired with rice instead of naan
Dietary Notes
Compliant With
Allergens
- Contains dairy (paneer, yogurt, cream)
FAQ
Can I grill the paneer instead of broiling?
Yes—thread on skewers and grill over medium heat for 6 minutes, turning often.
How spicy is it?
The serrano adds moderate heat; omit for mild or leave seeds for more kick.
Nutrition
| Calories | 520 |
| Protein | 19 g |
| Carbs | 26 g |
| Fat | 38 g |