Grilled Garlic Paneer

Looking for a quick complete meal option? Try this Grilled Garlic Paneer by Chef Sneha Singhi! It’s filling as is or with some rice, as shown in this video. Check that out too! The best thing about this recipe is that you can prep for it before hand and just grill and serve when it’s time. Read on for the complete recipe that serves 2, and some healthier substitutes.

Preparation of Grilled Garlic Paneer

The preparation stage requires preparing the marinade and cutting the paneer slices as desired. Mix the cornflour, the spices, water in a bowl to a consistency that’s apt to coat the paneer. Then, coat the paneer and keep it aside.

Ingredients for Grilled Garlic Paneer

For the Marinade

• 1 tbsp chilli powder
• 1 tbsp garlic paste
• 1 tbsp red chilli paste
• 1 tsp sugar
• Salt to taste
• 1 tsp pepper
• 1 tbsp butter
• 1 tsp oregano
• 1 tsp cornflour
• 2 tbsp water
• 400 gms paneer

For the Sauce

• 1/2 cup milk
• 1/4 cup cream
• Salt to taste
• 1 tbsp ketchup

For the Sautéed Rice

• 1 cup rice, boiled
• 1 tsp butter
• 2 tbsp fresh parsley, chopped
• Salt to taste
• 1/2 tsp pepper
• 1/2 tsp chilli flakes

How to Make Grilled Garlic Paneer

• Heat your Stahl Cast Iron Grill Pan on low flame and melt some butter.
• Gently place the marinated paneer slices on the grill and cook them for 2 minutes on each side or till they are nicely grilled and keep them aside.
• For the sauce, in the same grill pan, add the sauce ingredients and stir it properly and simmer till the sauce if ready.
• To make the sautéed rice, heat some butter in a pan, add in the parsley, salt, pepper, chilli flakes & rice. Cook on high heat for 2 minutes.
• Plate the sautéed rice, sauce & garlic paneer. Garnish with microgreens.

Tips to Make Grilled Garlic Paneer

• You can substitute butter with olive oil, skip the cream, and use plant-based milk to make this dish healthier.
• The marinade can be prepared in advance.
• Instead of serving this with rice you can also serve it with sautéed veggies. Simply sauté veggies in hot olive oil with salt, pepper, oregano & chilli flakes for 4 mins.

This recipe is best eaten hot and is a treat during the monsoons. Try it today! Don’t forget to follow and subscribe for more recipes.  

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