Pan-Seared Spiced Paneer
Press the moisture out of your paneer, coat it in a dry spice rub, and sear it in a hot, lightly oiled cast-iron skillet until a mahogany-colored crust forms on both sides. The goal is a contrast between the crisp exterior and a center that remains warm and pliable, not rubbery.
Paneer is a sponge; keep it dry.
Excess moisture is the enemy of a good sear. Blot the block thoroughly with paper towels before slicing to ensure the spices stick and the cheese browns instead of steaming.
- Cast-iron skillet
- Paper towels
- Sharp chef's knife
- Tongs
What goes in.
- 8 ozpaneer block, cut into 1/2-inch cubes
- 1 tbspneutral oil, such as grapeseed or avocado
- 1 tsp Kashmiri chili powder
- 1/2 tspground turmeric
- 1/2 tspgaram masala
- 1/4 tspfine sea salt
Don't crowd the pan
Give each cube an inch of space. If the pan is overcrowded, the temperature drops, moisture is trapped, and you end up boiling the paneer rather than searing it.
The method.
Dry and season
Pat the paneer cubes dry. In a shallow bowl, whisk the chili powder, turmeric, garam masala, and salt. Toss the paneer in the spice mix until every side is coated.
Heat the oil
Place your cast-iron skillet over medium-high heat. Add the oil and wait until it shimmers and moves easily across the surface.
Sear the cubes
Place the paneer in the pan, ensuring no two pieces touch. Let them sit undisturbed for 2 to 3 minutes until a firm, deep-brown crust forms on the bottom.
Flip and finish
Turn the cubes with tongs. Sear for another 2 minutes on the opposite side. Remove immediately to a plate to stop the cooking process.
Other turns to take.
Fresh Herb Finish
Toss the seared cubes in a handful of fresh chopped cilantro and a squeeze of lime juice while they are still hot.
Honey Glaze
Drizzle a teaspoon of warm honey over the pan in the final 30 seconds of searing for a sticky, darkened finish.
When it doesn't go to plan.
If using frozen paneer, let it thaw completely in the refrigerator before pressing it dry.
If the pan starts to smoke, your heat is too high; turn it down slightly to avoid burning the spices.
Serve these immediately, as paneer firms up and loses its suppleness as it cools to room temperature.
The ones that keep coming up.
Why did my paneer turn rubbery?
Overcooking is the primary culprit. Paneer needs high heat for a short duration; if it stays in the pan too long, the proteins tighten and lose their elasticity.
Can I use butter instead of oil?
Butter has milk solids that burn quickly at the high temperatures needed for searing. If you want the flavor of butter, sear in oil first, then toss in a knob of butter at the very end.
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