Chilli Garlic Paneer Tawa Fry

Ingredients

• 10 cloves Garlic (roughly chopped)
• 15 pieces Kashmiri Chilies (deseeded, tops cut, soaked in hot water 30‑45 min)
• 1 inch Ginger (peeled and roughly chopped)
• 3 pieces Green Chilies (slit lengthwise, seeds kept for extra heat if desired)
• 2 tablespoons Water (for grinding the paste)
• 350 grams Paneer (cut into 3 thick slabs, about 100‑150 g each)
• 3 tablespoons Oil (2‑3 tbsp for masala, 1 tsp for pan‑frying paneer)
• 1 pinch Salt (plus to taste)
• 1/3 cup Curd (plain yogurt) (well whisked to avoid curdling)
• 1/2 teaspoon Garam Masala
• 1 teaspoon Spicy Red Chilli Powder
• 1 pinch Sugar (balances acidity)
• 1 tablespoon Lemon Juice (freshly squeezed)
• 1/2 teaspoon Chaat Masala
• 2 tablespoons Grated Cheese (any mild Indian cheese like processed cheese or mozzarella)
• 2 tablespoons Fresh Coriander (cilantro) (chopped stalks and leaves)

Instructions

1. Chop Garlic

   Using a chopper (or a knife), coarsely chop a handful of garlic cloves into big pieces.

   Time: PT3M

2. Prepare Kashmiri Chilies

   Trim the tops of 15 Kashmiri chilies, remove as many seeds as possible, then soak them in hot water for 30‑45 minutes (or boil for 10 minutes) until bright red and softened.

   Time: PT45M

3. Make Chilli‑Garlic Paste

   Drain the soaked chilies and add them to the mixer grinder jar with the chopped garlic, 1‑inch ginger piece, 3 green chilies and 2 Tbsp water. Grind to a smooth, fine red paste.

   Time: PT5M

4. Cut Paneer

   Slice the 350 g paneer into three thick slabs (about 100‑150 g each). Set aside on a plate.

   Time: PT3M

5. Fry Paneer Slabs

   Heat a non‑stick pan over low flame, add 1 tsp oil, and fry each paneer slab until golden brown on one side (≈5 min). Flip and brown the other side. Remove and let cool slightly.

   Time: PT10M

   Temperature: Low flame

6. Cook the Masala Base

   In a large skillet, heat 2‑3 Tbsp oil. Add the chopped garlic and the freshly ground chilli paste, sprinkle a pinch of salt, and stir for 1‑2 min.

   Time: PT4M

   Temperature: Medium heat

7. Add Curd and Spices

   Whisk 1/3 cup curd until smooth, then pour into the skillet. Add ½ tsp garam masala and 1 tsp red chilli powder. Cook, stirring, until the oil begins to separate and the masala turns darker and slightly crumbly (≈7‑8 min).

   Time: PT8M

   Temperature: Medium heat

8. Adjust Consistency & Season

   If the masala looks dry, add a splash of hot water to reach a thick‑but‑pourable consistency. Stir in a pinch of sugar, a pinch of salt (to taste), and cook another 1‑2 min. Taste and adjust seasoning.

   Time: PT3M

   Temperature: Medium heat

9. Combine Paneer with Masala

   Cut the fried paneer slabs into rectangular pieces. Add them to the masala, gently toss so each piece is well coated. Sprinkle chopped coriander stalks, drizzle 1 Tbsp lemon juice, add ½ tsp chaat masala, and sprinkle grated cheese. Flip once to coat the cheese, then remove from heat.

   Time: PT4M

   Temperature: Low flame

10. Plate and Serve

    Transfer the paneer to a serving plate, garnish with extra fresh coriander leaves, and serve hot with Rumali roti or as a standalone starter.

    Time: PT2M

Nutrition Facts

Calories

550

Protein

20 g

Carbohydrates

10 g

Fat

35 g

Fiber

2 g

Ingredient Substitutions

• Instead of Garlic: Garlic paste (1 tbsp)
• Instead of Kashmiri Chilies: Paprika (for color, less heat)
• Instead of Ginger: Ground ginger (½ tsp)
• Instead of Green Chilies: Jalapeño (1‑2 pieces)
• Instead of Paneer: Firm tofu (for vegan version)
• Instead of Oil: Ghee (same amount)
• Instead of Salt: Sea salt
• Instead of Curd (plain yogurt): Greek yogurt (same amount)
• Instead of Garam Masala: All‑spice blend
• Instead of Spicy Red Chilli Powder: Paprika (for color, less heat)
• Instead of Sugar: Honey (tiny drizzle)
• Instead of Lemon Juice: Lime juice
• Instead of Chaat Masala: Cumin‑powder + black salt mix
• Instead of Grated Cheese: Paneer crumbles
• Instead of Fresh Coriander (cilantro): Fresh parsley

Equipment Needed

• Chopper
• Mixer Grinder
• Non‑Stick Pan
• Large Skillet or Deep Pan
• Spatula
• Whisk
• Cutting Board
• Knife
• Measuring Spoons & Cups

Critical Steps — Do Not Skip

• Soaking and deseeding Kashmiri chilies to achieve bright colour and mild heat.
• Grinding the chilli‑garlic paste to a fine, smooth consistency.
• Frying paneer slabs until golden brown without burning.
• Cooking the masala until oil separates, indicating the spices are fully cooked.
• Coating the paneer with the masala and adding lemon, chaat masala, cheese, and coriander at the end.

Chef Tips from the Video

• For extra smoky flavor, briefly char the paneer slabs on a high flame before finishing with the masala.
• A dash of butter (½ tsp) added at the end gives a richer mouthfeel.
• If you prefer a creamier texture, stir in a tablespoon of heavy cream just before turning off the heat.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days. Reheat gently on low heat.

Freezer: Not recommended; paneer may become grainy.

Room temperature: Do not keep at room temperature for more than 1 hour due to dairy content.

Make-Ahead Tips

• Prepare the chilli‑garlic paste a day ahead and store it in a sealed jar in the fridge.
• Fry the paneer slabs and keep them separate; combine with masala just before serving.
• The masala can be made up to 4 hours ahead; reheat gently before adding paneer.

Frequently Asked Questions