Butter Garlic Lemon Paneer
Butter Garlic Lemon Paneer
Ingredients
For the Paneer
- 200 g paneer, cubed
- 1 tablespoon cornflour
- 1 teaspoon soy sauce
- 1/2 teaspoon red chilli powder
- 1/2 teaspoon black pepper
- to taste salt
- 1 teaspoon oil
For the Sauce
- 1 tablespoon butter
- 5-6 garlic cloves, finely chopped
- 2 green chilli, chopped
- 1 capsicum, cubed
- 1 onion
- 1/2 teaspoon mixed herbs
- 1/2 teaspoon black pepper
- 1/2 cup water
- 1 teaspoon cornflour, mixed with 2 tablespoons water (for slurry)
- 1 tablespoon lemon juice
- as needed fresh coriander leaves, for garnish
Instructions
- 1
In a medium bowl, combine the cubed paneer, 1 tablespoon cornflour, 1 teaspoon soy sauce, 1/2 teaspoon red chilli powder, 1/2 teaspoon black pepper, and salt to taste. Mix gently until the paneer is evenly coated.
⏱️ 3 min
- 2
Heat 1 teaspoon oil in a large pan or skillet over medium heat. Add the coated paneer and sauté for 2 to 3 minutes, turning occasionally, until lightly golden brown on all sides. Remove the paneer from the pan and set it aside.
⏱️ 3 min
- 3
In the same pan, melt 1 tablespoon butter over medium heat. Add the finely chopped garlic cloves and sauté for 30 seconds until fragrant.
⏱️ 1 min
- 4
Add the chopped green chillies and cubed capsicum to the pan. Cook for 1 to 2 minutes until the capsicum starts to soften slightly.
⏱️ 2 min
- 5
Stir in the cornflour slurry (1 teaspoon cornflour mixed with 2 tablespoons water), 1/2 teaspoon mixed herbs, and 1/2 teaspoon black pepper. Add salt if needed. Pour in 1/2 cup water. Mix well and bring the sauce to a gentle simmer, allowing it to thicken.
⏱️ 3 min
- 6
Return the sautéed paneer to the pan with the sauce. Toss gently until the paneer pieces are thoroughly coated in the sauce.
⏱️ 1 min
- 7
Remove the pan from the heat and stir in 1 tablespoon lemon juice.
⏱️ 1 min
- 8
Garnish generously with freshly chopped coriander leaves and serve hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Butter Garlic Lemon Paneer
For the Paneer
- 200 g paneer, cubed
- 1 tablespoon cornflour
- 1 teaspoon soy sauce
- 1/2 teaspoon red chilli powder
- 1/2 teaspoon black pepper
- to taste salt
- 1 teaspoon oil
For the Sauce
- 1 tablespoon butter
- 5-6 garlic cloves, finely chopped
- 2 green chilli, chopped
- 1 capsicum, cubed
- 1 onion
- 1/2 teaspoon mixed herbs
- 1/2 teaspoon black pepper
- 1/2 cup water
- 1 teaspoon cornflour, mixed with 2 tablespoons water (for slurry)
- 1 tablespoon lemon juice
- as needed fresh coriander leaves, for garnish
Instructions
- 1
In a medium bowl, combine the cubed paneer, 1 tablespoon cornflour, 1 teaspoon soy sauce, 1/2 teaspoon red chilli powder, 1/2 teaspoon black pepper, and salt to taste. Mix gently until the paneer is evenly coated.
⏱️ 3 min - 2
Heat 1 teaspoon oil in a large pan or skillet over medium heat. Add the coated paneer and sauté for 2 to 3 minutes, turning occasionally, until lightly golden brown on all sides. Remove the paneer from the pan and set it aside.
⏱️ 3 min - 3
In the same pan, melt 1 tablespoon butter over medium heat. Add the finely chopped garlic cloves and sauté for 30 seconds until fragrant.
⏱️ 1 min - 4
Add the chopped green chillies and cubed capsicum to the pan. Cook for 1 to 2 minutes until the capsicum starts to soften slightly.
⏱️ 2 min - 5
Stir in the cornflour slurry (1 teaspoon cornflour mixed with 2 tablespoons water), 1/2 teaspoon mixed herbs, and 1/2 teaspoon black pepper. Add salt if needed. Pour in 1/2 cup water. Mix well and bring the sauce to a gentle simmer, allowing it to thicken.
⏱️ 3 min - 6
Return the sautéed paneer to the pan with the sauce. Toss gently until the paneer pieces are thoroughly coated in the sauce.
⏱️ 1 min - 7
Remove the pan from the heat and stir in 1 tablespoon lemon juice.
⏱️ 1 min - 8
Garnish generously with freshly chopped coriander leaves and serve hot.
⏱️ 1 min