Chili Garlic (Homemade) Paneer Recipe

Name: Chili Garlic (Homemade) Paneer
Prep time: 30 min
Cook time: 20 min
Total time: 360 min
Ingredients: 2 quarts whole milk; 2 tablespoons plain yogurt; 3 to 5 tablespoons fresh lemon juice, or as needed; 4 cups cold water; 4 cloves garlic, crushed; 2 to 3 tablespoons sriracha chili sauce, or other hot chili sauce; 2 tablespoons plain yogurt; 1 lemon, juiced; 1 1/2 teaspoons garam masala, or curry spice powder; 1 teaspoon kosher salt, or to taste; 2 tablespoons clarified butter or ghee; 8 ounces store-bought paneer cheese, or homemade from recipe below; 1/3 cup plain yogurt; 1/4 cup cilantro leaves; 2 tablespoons diced jalapeno; juice from one lime; salt to taste

Cook Time: 20 minutes

Paneer is one of the most versatile cheeses used in Indian cuisine, and its surprisingly easy to make at home. This chili garlic paneer recipe brings together crispy fried cheese and spicy, garlicky flavors, making it the perfect addition to any curry or served as a standalone appetizer. Follow these simple steps to make your own batch of homemade paneer, marinated in a bold chili garlic sauce.

Ingredients:

Paneer:

2 quarts whole milk
2 tablespoons plain yogurt
3 tablespoons fresh lemon juice (or more if needed)
4 cups cold water

Chili Garlic Marinade:

4 cloves garlic, crushed
2 to 3 tablespoons Sriracha chili sauce (or other hot chili sauce)
1 lemon, juiced
1 1/2 teaspoons garam masala (or curry spice powder)
1 teaspoon kosher salt (or to taste)

Chili Garlic Paneer:

2 tablespoons clarified butter or ghee
8 ounces paneer cheese (homemade or store-bought)

Yogurt Dipping Sauce:

1/3 cup plain yogurt
1/4 cup finely chopped cilantro leaves
2 tablespoons diced jalapeo pepper
1 lime, juiced
Salt to taste

Directions:

Step 1: Heat the milk in a large pot over medium to medium-high heat until it reaches 195F to 205F (90C to 95C), just before simmering.

Step 2: Reduce the heat to low and stir in the yogurt and 3 tablespoons of lemon juice. Stir for about 30 seconds. If the milk doesn't start separating into curds and whey, add another 1 to 2 tablespoons of lemon juice and stir again.

Step 3: Once curds have formed, turn off the heat and pour in the cold water to stop the cooking process. Stir gently to cool the mixture.

Step 4: Pour the curds into a cheesecloth or cotton towel-lined colander to drain the whey. You can reserve the whey for other recipes.

Step 5: Let the curds sit and drain for 5 to 10 minutes. Carefully gather the cloth and squeeze out the excess liquid (be cautious, as it may still be very hot).

Step 6: Press the curds between layers of cloth into a disc about 2 inches high. Ensure there is no excess cloth on top or underneath the cheese. Place something flat over the cheese, then weigh it down with a heavy pan. Leave it under the weight until very firm to the touch (30 to 90 minutes). Once firm, wrap the paneer in cloth and refrigerate until chilled.

Step 7: To prepare the chili garlic marinade, combine the crushed garlic, Sriracha, yogurt, lemon juice, garam masala, and kosher salt in a bowl. Mix well to combine.

Step 8: Cut the chilled paneer into squares or rectangles, each about 1/4 to 1/2 inch thick. Add the paneer to the marinade, tossing well to coat evenly on both sides. Cover and refrigerate to marinate for at least 4 hours (overnight for best results).

Step 9: For the yogurt dipping sauce, combine yogurt, cilantro, jalapeo, lime juice, and salt in a blender. Blend until smooth and set aside.

Step 10: Heat clarified butter or ghee in a non-stick pan over medium-high heat. Pan-fry the marinated paneer until golden brown and crispy, about 2 minutes per side.

Step 11: Serve the chili garlic paneer immediately with the yogurt dipping sauce on the side. Enjoy!

Nutrition Facts (per serving):

Calories: 413
Total Fat: 23g (30% DV)
Saturated Fat: 13g (67% DV)
Cholesterol: 67mg (22% DV)
Sodium: 1016mg (44% DV)
Total Carbohydrates: 36g (13% DV)
Dietary Fiber: 1g (5% DV)
Total Sugars: 31g
Protein: 18g (36% DV)
Vitamin C: 37mg (41% DV)
Calcium: 644mg (50% DV)
Iron: 1mg (5% DV)
Potassium: 883mg (19% DV)

Note: Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Story and Cultural Roots of Chili Garlic Paneer

Chili Garlic Paneer is a contemporary twist on traditional Indian paneer dishes, merging the classic fresh cheese with bold, vibrant flavors inspired by Indo-Chinese cuisine. Paneer itself has a long history in the Indian subcontinent, dating back over 2,000 years. Originally, paneer was a simple, fresh, non-melting cheese made by curdling milk with lemon juice or yogurt. Over time, it became a staple ingredient in northern Indian households, prized for its versatility, high protein content, and ability to absorb spices and marinades.

Regional Variations and Distinctive Flavors

While paneer dishes are popular throughout India, chili garlic paneer is closely associated with Indo-Chinese cuisine, which emerged in Kolkata in the 20th century. This fusion style blends Indian ingredients with Chinese cooking techniques, particularly stir-frying and the liberal use of garlic, chili, and soy-based sauces. In northern India, paneer is often paired with creamy tomato-based gravies, while in the Indo-Chinese version, it is marinated with chili and garlic and pan-fried to create a slightly crispy exterior while retaining a soft, spongy interior.

How It Differs from Similar Dishes

Chili Garlic Paneer differs from traditional paneer recipes like Paneer Butter Masala or Shahi Paneer in both flavor and preparation. While classic recipes rely on rich, creamy sauces with subtle spice, chili garlic paneer emphasizes bold heat and pungent garlic flavor. Unlike Paneer Tikka, which is grilled or baked with a dry spice rub, this dish is marinated in a spicy, tangy sauce and then pan-fried, giving it a unique texture and intense taste.

Where It Is Usually Served

Chili Garlic Paneer is commonly served as an appetizer in Indian restaurants, especially those specializing in Indo-Chinese cuisine. It is also a popular choice for home-cooked meals, often accompanied by a yogurt-based dipping sauce to balance the spiciness. In casual dining, it may appear alongside fried rice, noodles, or naan, making it both a versatile starter and a satisfying main dish for gatherings.

Interesting Facts

Paneer is one of the few cheeses that can be made at home easily without rennet, making it accessible for home cooks globally.
The combination of chili and garlic in this dish not only adds flavor but also has antimicrobial properties, a traditional belief in Indian cooking.
Indo-Chinese cuisine, where chili garlic paneer is most common, was developed by Chinese immigrants adapting their recipes to Indian tastes, creating a unique culinary fusion.
The dish's marination process allows the paneer to absorb flavors deeply, demonstrating the versatility of this fresh cheese in modern Indian fusion recipes.
Chili garlic paneer has gained international popularity as a vegetarian alternative to spicy chicken or beef dishes in Asian restaurants worldwide.

Overall, Chili Garlic Paneer represents the perfect marriage of traditional Indian dairy with fiery, aromatic flavors, making it a beloved dish both in India and internationally.

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FAQ about Chili Garlic (Homemade) Paneer Recipe

Leftover chili garlic paneer should be stored in an airtight container in the refrigerator for up to 2-3 days. To reheat, pan-fry it briefly or microwave it, but be careful not to overcook, as the paneer might become too dry.

Yes, you can freeze chili garlic paneer. To freeze, place the cooked paneer in an airtight container or freezer bag. It can be stored for up to 2 months. When ready to use, thaw it in the refrigerator overnight and then reheat in a pan with some oil or ghee.

If you can't find paneer, you can substitute it with tofu. Firm tofu works well in this recipe, especially when pressed to remove excess moisture. The texture won't be exactly the same, but it will absorb the marinade and flavor similarly.

Yes, you can marinate the paneer for longer than 4 hours. In fact, marinating for up to 6-8 hours or overnight can intensify the flavors. However, avoid marinating it for more than 12 hours, as the paneer might become too salty or soft.

If the curds don't separate after adding yogurt and lemon juice, try adding a little more lemon juice, about 1-2 tablespoons. If that still doesn’t work, increase the heat slightly while stirring to encourage curd formation. If the milk still doesn't separate, you can try adding a little more yogurt as well.

Yes, store-bought paneer can be used in this recipe if you're short on time. Just cut it into pieces and follow the same marinating and frying instructions. While homemade paneer offers a fresher texture, store-bought paneer will work perfectly fine for this dish.

The spiciness of this dish depends on the amount of chili sauce you use. If you prefer a milder version, reduce the amount of sriracha or opt for a less spicy chili sauce. Alternatively, you can also balance the heat with the yogurt dipping sauce.

To make the yogurt dipping sauce spicier, you can add more diced jalapenos or a pinch of cayenne pepper. Adjust the level of spiciness based on your preference and the type of chili heat you enjoy.

Chili garlic paneer can be served as an appetizer or as part of a main meal. It pairs well with basmati rice, naan, or roti. You can also serve it alongside a fresh salad or vegetable stir-fry for a complete meal.

Yes, the chili garlic marinade can be made in advance. Store it in an airtight container in the refrigerator for up to 3-4 days. When ready to use, simply coat the paneer with the marinade and proceed with the recipe as usual.

Comments

Katherine Garcia

12/28/2024 09:23:21 PM

Hands down one of my favorites now.

WobblyZiti1171

09/08/2024 06:46:22 PM

I used this recipe just to learn how to make paneer, not marinate it, and it was so much fun and surprisingly easy! The video was super helpful. I used the paneer in a saag paneer recipe and it turned out great! Highly recommend :)

ERINZMOMMY

09/22/2023 02:54:00 AM

I followed the recipe exactly and had high hopes, but the final dish fell flat. I tasted the marinade before I added the cheese, and it was FIERY in a good way. I used store bought paneer since I picked this recipe to use paneer that I had on hand. I marinated the paneer for 5 ½ hours and fried it in ghee until it was spotty brown with a few very caramelized spots. The paneer had none of the flavor from the marinade and the texture was drier than it was in other recipes I've made. I’m not a chef, but is it possible the acid in the marinade pulled some of the moisture from the cheese? The yogurt dipping sauce was good on the fried cheese and we ate the paneer with basmati rice and naan. It wasn't horrible but it wasn't great either. I’ll stick to the paneer masala recipe I have next time.

Cook Time: 12 minutes