Step by step

Method

4 steps

1. 1

   Stir ½ cup plain yogurt with 1 tablespoon lemon juice, 1 tablespoon ginger-garlic paste, 1 teaspoon garam masala, 1 teaspoon Kashmiri chili or paprika, ½ teaspoon turmeric, and ¾ teaspoon salt. Toss in 14 oz paneer cut into 1-inch cubes until coated. Marinate 15–20 minutes at room temp — cubes should look orange-red and sticky with yogurt.

2. 2

   Heat 1 tablespoon oil or ghee in a wide skillet over medium-high until shimmering. Add paneer in a single layer (work in batches if needed). Sear until browned on two sides, 2–3 minutes per side — you want charred spots, not pale steamed cubes. Transfer to a plate.

3. 3

   In the same pan, cook 1 small red onion cut into petals and 1 bell pepper in chunks 3–4 minutes until lightly charred at the edges but still crisp-tender.

4. 4

   Return paneer, toss 1 minute to warm through. Finish with cilantro and lemon wedges. Serve as a starter or with roti. You want charred, spiced paneer with sweet pepper and onion — not rubbery pale cubes or soggy steamed vegetables.