Grilled Paneer
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Grilled Paneer

Why It Works

  • Marinating the paneer prior to cooking, helps the paneer absorb salt and other flavors. 
  • Using oil in the marinade acts as a second layer of protection against sticking on the grill.
  • Grilling the paneer without moving it until it is ready allows for the paneer to cook properly and form a “non-stick” crust that helps it come off the grill.

Paneer can be prepared a number of ways: simmering in a stew, fried until crispy, or grilled like a kebab. I turn to the last method for this recipe, pairing grilled paneer with a mixed green salad for a light but satisfying summer meal.

Much like halloumi, paneer is a cheese that doesn’t melt, which makes it perfect for putting on the grill. However, unlike a lot of other cheese, paneer is unsalted and has a relatively mild flavor. It’s quite similar to tofu in that it’s an excellent, protein-rich vehicle for other flavors. As a result, if you’re going to put it on the grill, it’s best to turn to a very flavorful marinade.

For the marinade, I chose to use full-fat yogurt, which I mix with salt, toasted and ground cumin, sweet paprika, some turmeric for color, a little cayenne pepper for a slight hint of heat, as well as some grated ginger. The full-fat yogurt, aside from being quite flavorful, both helps prevent the paneer from sticking to the grill grates and takes on a little char as the paneer cooks, enhancing its smoky flavor.

Serious Eats / Amanda Suarez


Sticking is a real problem with grilled paneer since it is composed almost entirely of protein, which sticks to metal surfaces during cooking. To further ensure that the paneer doesn’t stick, I add some oil to the marinade, preheat and oil the grilling grates thoroughly, and once the paneer goes on the grill I don’t touch it at all until it takes on a little char. You can use a grill pan or an outdoor grill; for outdoor grills, I’ll thread the paneer on skewers so I can flip them more easily. You can also cook the paneer in oil on the stovetop, or under a broiler, both of which will result in far less sticking.

Even though paneer doesn’t melt, it is best served warm, when it’s still tender and soft. If it cools off too much before serving, it becomes a little tough. If for whatever reason you have to let your cooked paneer sit for a while, sprinkle a few drops of water over it and stick it in the microwave in a covered bowl for a minute or two; alternatively, you can sprinkle it with water and heat it in a covered skillet on the stovetop.

Served with a simple salad of mixed greens, hearty chickpeas, crunchy and juicy cucumbers, and fresh herbs, this is a dish that’s perfect for a quick and easy light lunch or dinner.



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Written by Nik Sharma

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