A few years ago, I made a fantastic "tandoori" tofu that recently came back into my mind when I wanted to eat an Indian-spiced protein. I decided to adapt this recipe to suit some leftover paneer cubes in my fridge, and put together the below recipe base on not only that 2011 tandoori tofu, but also a few non-tandoor techniques found online.
Unfortunately, while I did get my Indian-spiced protein dish from this new recipe, I didn't quite get what I wanted. The spice ratios I used were definitely off, as was the overall amount used of dried spices. In addition, I used an All-Clad skillet which didn't work because the paneer kept sticking to the pan and I wasn't able to get a nice sear to the outside of the pieces. The lemon juice did add a nice flavor though, as it did to the tofu version.
While I go back to the drawing board on this dish, I'll share this failed attempt for my memory for the future and if this can be of help to anyone else out there with a similar hankering.
(Finished Paneer in Pan)
Tandoori Paneer - a Starting Place
Approx. 4 servings
- 1/2 block of paneer, cut into 1/2 inch cubes
- 1 tbsp. olive oil
- 2 tbsp nonfat plain yogurt
- 2 tsp olive oil
- 2 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp cayenne
- 1/4 tsp turmeric
- 1 tsp salt
- 1 clove garlic minced
- 1/2 tsp ginger minced
- 1/5 tsp lemon juice (approx.)
- Combine marinade ingredients, and toss in the paneer, coating each piece well. Let sit for 30 minutes.
- Heat olive oil in medium saucepan on medium-high heat, and when hot, add paneer.
- Cook paneer on each side until the paneer is hot and you reach your desired consistency of marinade-to-paneer.