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Paneer Slab

Name: Paneer Slab
Yield: 2 servings
Cuisine: indian
Ingredients: 200 g paneer (cut into two 1-inch thick rectangular slabs); 2 tbsp yogurt (thick, plain); 1 tsp ginger-garlic paste; 1 tbsp lemon juice (freshly squeezed); 1 pinch turmeric powder; 1 pinch red chili powder (or to taste); 0.5 tsp garam masala; 0.5 tsp black pepper (freshly ground); 1 tbsp coriander leaves (chopped, for garnish)

RATING

0.0/5

TASTE SCORE

8/10

A simple yet satisfying high-protein meal. A thick slab of paneer is marinated in yogurt and spices, then pan-seared until golden brown. Perfect for a quick lunch or post-workout meal.

PREP

COOK

SERVES

1 SERVING

341 cal

SERVINGS

INGREDIENTS

For 2 servings

200 gpaneer · cut into two 1-inch thick rectangular slabs2 tbspyogurt · thick, plain1 tspginger-garlic paste1 tbsplemon juice · freshly squeezed1 pinchturmeric powder1 pinchred chili powder · or to taste½ tspgaram masala½ tspblack pepper · freshly ground1 tbspcoriander leaves · chopped, for garnish

NUTRITION · PER SERVING

341

CALORIES · 1 SERVING

Protein19g · 22%

Carbs4g · 5%

Fat25g · 66%

Fiber1g

Sugar3g

Saturated fat16g

Cholesterol81mg

Sodium39mg

Potassium202mg

Phosphorus360mg

How we calculate →

METHOD · 4 STEPS

mix
Prepare the marinade.
In a shallow dish, whisk together the yogurt, ginger-garlic paste, lemon juice, turmeric powder, red chili powder, garam masala, black pepper, and salt. Mix until you have a smooth paste.
TIPUsing thick or hung yogurt will help the marinade cling better to the paneer.
rest
Marinate the paneer.
1.Gently pat the paneer slabs dry with a paper towel to remove excess moisture.
2.Place the paneer slabs in the marinade, ensuring they are coated evenly on all sides.
3.Let the paneer marinate for at least 15 minutes at room temperature. For deeper flavor, you can marinate for up to an hour in the refrigerator.
TIPPatting the paneer dry is crucial for achieving a good, non-soggy sear.
saute
Sear the paneer slabs.
1.Heat the oil in a non-stick pan or a well-seasoned cast-iron tawa over medium-high heat.
2.Carefully place the marinated paneer slabs on the hot pan.
3.Cook for 3-4 minutes on one side, without moving them, until a golden-brown crust forms.
4.Flip the slabs and cook for another 3-4 minutes on the other side until equally browned and cooked through.
TIPAvoid overcrowding the pan. Cook in batches if necessary to ensure each slab gets direct heat and sears properly.
garnish
Garnish and serve.
Remove the paneer slabs from the pan. Garnish with chopped coriander leaves, an extra sprinkle of black pepper, and a squeeze of lemon juice if desired. Serve immediately.

PRO TIPS

What to keep in mind.

4 tips from the recipe — small details that make a real difference to the final dish.

1
For best results, use fresh, soft paneer. If your paneer is hard, soak it in warm water for 15 minutes before marinating to soften it.
2
A cast-iron pan will give you the best crust and a slightly smoky flavor.
3
Feel free to add other spices to the marinade, such as chaat masala or dried fenugreek leaves (kasuri methi).
4
This paneer slab is great on its own, but also works well in a wrap or on top of a fresh salad.

QUESTIONS?

Frequently asked questions

Yes, a pan-seared paneer slab is very healthy. It's an excellent source of high-quality protein and calcium, making it great for muscle building and bone health. Since it's pan-seared with minimal oil, it's also relatively low in unnecessary fats and carbohydrates.

PAIRS WELL WITH