Butter Garlic Lemon Paneer

Ingredients

• 200 g Paneer (Cubed)
• 1 tbsp Cornflour (For coating the paneer)
• 1 tsp Soy sauce
• 0.5 tsp Red chili powder
• 0.5 tsp Black pepper (For seasoning the paneer)
• Salt (To taste)
• 1 tsp Oil (For sautéing the paneer)
• 1 tbsp Butter (For the sauce)
• 5 Garlic (Use 5–6 cloves, finely chopped)
• 2 Green chili (Chopped)
• 1 Capsicum (Cubed)
• 1 Onion
• 0.5 tsp Mixed herbs (For the sauce)
• 0.5 tsp Black pepper (For the sauce)
• 0.5 cup Water (For the sauce)
• 1 tsp Cornflour (Mixed with 2 tbsp water to make a slurry)
• 2 tbsp Water (To mix with the cornflour slurry)
• 1 tbsp Lemon juice
• Fresh coriander leaves (Chopped, for garnish)

Steps

1. 1

   Place the cubed paneer in a bowl. Add 1 tablespoon cornflour, soy sauce, red chili powder, black pepper, and salt to taste. Mix gently until the paneer is evenly coated.

2. 2

   Heat 1 teaspoon oil in a pan over medium heat. Add the coated paneer cubes and sauté for 2–3 minutes, turning carefully, until lightly golden on the outside.

3. 3

   Transfer the sautéed paneer to a plate and keep it aside.

4. 4

   Using the same pan, add the butter and let it melt over medium heat.

5. 5

   Add the finely chopped garlic and sauté for about 30 seconds, until fragrant but not browned.

6. 6

   Add the chopped green chilies and cubed capsicum. Cook for 1–2 minutes, stirring, until the vegetables begin to soften while retaining some bite.

7. 7

   Stir together 1 teaspoon cornflour and 2 tablespoons water to make a smooth slurry. Add the slurry to the pan along with the mixed herbs and black pepper.

8. 8

   Add salt if needed and add the ½ cup water. Stir continuously to combine, then let the sauce cook until it thickens to a glossy consistency.

9. 9

   Add the sautéed paneer back to the pan. Toss gently until every piece is evenly coated with the thickened sauce.

10. 10

    Add the lemon juice and toss briefly to distribute it through the sauce.

11. 11

    Garnish with freshly chopped coriander leaves and serve hot.

Notes

The source says to add water while thickening the sauce; the listed ½ cup water is included, along with the separate water used for the cornflour slurry. Adjust salt and chili to taste. Serve immediately for the best texture.

Nutrition per serving

• main
• snack
• high-protein
• vegetarian
• Indian
• quick
• stovetop
• sautéed