Follow these steps for perfect results
Paneer (Homemade Cottage Cheese)
cut to small squares
Thai Red Curry Paste
Sriracha sauce
Lemon
juiced
Garlic
finely chopped
Green Chillies
finely chopped
Salt
Pepper
Sunflower Oil
Sesame seeds (Til seeds)
toasted
Roasted Peanuts (Moongphali)
Onion
sliced
Lemon wedges
Spring Onion Greens
chopped
Coriander (Dhania) Leaves
chopped
Cut the paneer into small squares.
In a mixing bowl, combine Thai red curry paste, sriracha sauce, lemon juice, garlic, green chillies, salt, pepper, and sunflower oil.
Stir well to combine the marinade.
Add the paneer to the marinade and gently mix, being careful not to break the paneer.
Refrigerate the marinated paneer for 30 minutes.
Soak skewers in water (if using).
Heat a grill pan or outdoor grill.
Brush the pan with sunflower oil.
Grill the marinated paneer for 2-3 minutes on each side, basting with remaining marinade or oil/melted butter.
Remove from grill when grill marks appear.
Transfer the grilled paneer to a plate.
Garnish with toasted sesame seeds, roasted peanuts, chopped spring onion greens, and coriander leaves.
Serve hot with lemon wedges and sliced onions.
Expert advice for the best results
Marinate paneer for at least 30 minutes for better flavor.
Do not overcook paneer, or it will become rubbery.
Baste the paneer with marinade while grilling.
Everything you need to know before you start
15 mins
Paneer can be marinated ahead of time.
Garnish with fresh herbs and sesame seeds. Serve with lemon wedges on the side.
Serve as an appetizer or snack.
Serve with a side of rice or salad.
A slightly sweet Riesling complements the spice.
Discover the story behind this recipe
Reflects the growing trend of fusion cuisine.