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In a medium bowl, combine the cubed paneer, plain yogurt, ginger garlic paste, freshly ground black pepper, garam masala, crushed kasuri methi, and salt. If desired, add the optional milk for a creamier texture.

Mix all the ingredients thoroughly until the paneer cubes are well coated with the marinade. Ensure every piece is covered.

Let the marinated paneer rest at room temperature for 5 minutes. This allows the flavors to meld.

Heat vegetable oil in a large non-stick pan or skillet over medium heat. Once the oil is shimmering, add the cumin seeds and allow them to splutter, about 30 seconds.

If using, add the chopped green chilies to the pan and sauté for 30 seconds until fragrant.

Add the marinated paneer mixture to the pan. Scrape any remaining marinade from the bowl into the pan. Add 1/4 cup of water to the empty marinade bowl, swirl it around to collect any remaining marinade, and then add this water to the pan.

Cook the mixture for about 5 minutes, stirring occasionally, until the paneer is heated through and the sauce has thickened slightly. Do not overcook the paneer, as it can become rubbery.

Remove from heat and serve hot with chapathi, naan, or rice.


In a medium bowl, combine the cubed paneer, plain yogurt, ginger garlic paste, freshly ground black pepper, garam masala, crushed kasuri methi, and salt. If desired, add the optional milk for a creamier texture.

Mix all the ingredients thoroughly until the paneer cubes are well coated with the marinade. Ensure every piece is covered.

Let the marinated paneer rest at room temperature for 5 minutes. This allows the flavors to meld.

Heat vegetable oil in a large non-stick pan or skillet over medium heat. Once the oil is shimmering, add the cumin seeds and allow them to splutter, about 30 seconds.

If using, add the chopped green chilies to the pan and sauté for 30 seconds until fragrant.

Add the marinated paneer mixture to the pan. Scrape any remaining marinade from the bowl into the pan. Add 1/4 cup of water to the empty marinade bowl, swirl it around to collect any remaining marinade, and then add this water to the pan.

Cook the mixture for about 5 minutes, stirring occasionally, until the paneer is heated through and the sauce has thickened slightly. Do not overcook the paneer, as it can become rubbery.

Remove from heat and serve hot with chapathi, naan, or rice.
