Chilli Garlic Paneer Tawa Fry

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Prepare the chilli paste: blend the soaked Kashmiri red chillies, ginger, green chillies, and a little water together in a mixer until smooth and finely ground.
   ▶ ≈1:37
2. 2
   Roughly chop the garlic: use a chopper to cut a large handful of garlic into coarse pieces, keeping the bits slightly chunky so they remain visible in the final dish.
   ▶ ≈1:29
3. 3
   Fry the paneer: heat a little oil in a non-stick pan, add paneer slabs (around 350g total), and fry until both sides turn light golden brown. Remove to a cutting board to cool slightly.
   ▶ ≈3:22
4. 4
   Build the masala base: heat 2–3 tablespoons of oil in a large pan, add the chopped garlic and sauté briefly, then add the red chilli paste and a pinch of salt.
   ▶ ≈4:14
5. 5
   Add yogurt and spices: whisk 1/3 cup yogurt well to prevent lumps, then stir it in. Add 1/2 teaspoon garam masala and 1 teaspoon hot red chilli powder, stirring continuously.
   ▶ ≈4:26
6. 6
   Cook the masala: stir continuously until the oil separates out, the colour darkens, and the texture becomes crumbly—about 7–8 minutes. Add a splash of hot water if it dries out too much.
   ▶ ≈5:17
7. 7
   Adjust seasoning and consistency: add a little hot water to reach the desired consistency, add a pinch of sugar and salt to taste. Cook for a minute or two and taste to adjust seasoning if needed.
   ▶ ≈5:37
8. 8
   Combine: cut the cooled paneer into rectangular pieces and spread gently over the masala in the pan. Add chopped fresh coriander stems on top, then gently toss the paneer to coat it evenly with the spice mixture.
   ▶ ≈6:12
9. 9
   Finish: top with freshly chopped coriander and serve immediately—no further cooking needed as everything is already cooked. Plate and garnish with lemon, chaat masala, cheese, and butter as desired.
   ▶ ≈6:52