Save There's something about the smell of paneer hitting a hot grill that always pulls me back to a summer evening at my friend Priya's kitchen, watching her move through this recipe with the kind of ease that comes from making it a hundred times. She'd marinate the cheese while telling me stories, then the sizzle would start and somehow the whole mood of the gathering would shift—suddenly everyone was leaning in, drawn by that smoky, spiced aroma. I finally asked her to teach me, and what started as curiosity turned into one of my favorite dishes to cook for people who matter.
I made this for my roommate after she'd had the worst day at work, and I remember her face when she tasted that first spoonful—the way her shoulders actually relaxed. She barely said anything, just kept eating and asking for more rice. That's when I realized this dish does something special; it's not just delicious, it's comforting in a way that feels like someone's taking care of you.
Ingredients
- Paneer cheese (400 g): Cut into 2-cm cubes so they grill evenly and hold their shape while getting those gorgeous charred edges.
- Plain Greek yogurt (150 g): The tanginess here is crucial—it tenderizes the paneer and keeps the marinade from being heavy.
- Lemon juice (2 tbsp): Brightens everything and helps the yogurt marinate the cheese properly.
- Gram flour (2 tbsp): This is the secret that keeps your paneer from becoming mushy; it acts like a protective coating.
- Ginger-garlic paste (1 tbsp for marinade, 2 tbsp for sauce): Don't skip the fresh stuff if you can find it—the flavor difference is noticeable.
- Cumin, coriander, garam masala (1 tsp each): These three are the backbone of the flavor profile; toast them gently if you're using whole spices for even more depth.
- Turmeric powder (1/2 tsp each for marinade and sauce): Adds earthiness and that golden color everyone expects.
- Kashmiri chili powder (1/2 tsp): Mild and fruity with beautiful color; regular paprika works if you can't find it.
- Butter or ghee (2 tbsp): Ghee adds a nuttiness that elevates the whole sauce.
- Vegetable oil (3 tbsp total): Keeps everything cooking evenly and helps with the grilling process.
- Onion, bell pepper (1 red onion, 1 green pepper): Cut into chunks roughly the same size as your paneer cubes so they cook at the same rate.
- Crushed tomatoes (400 g can): The foundation of your sauce; don't use tomato paste as a substitute.
- Heavy cream (100 ml): What makes this feel luxurious; stir it in at the end to avoid curdling.
- Fresh cilantro (2 tbsp plus more for serving): Adds brightness that ties everything together.
- Basmati rice (300 g cooked): The fluffy vehicle for soaking up all that gorgeous sauce.
Instructions
- Build your marinade:
- Whisk together the yogurt, lemon juice, gram flour, ginger-garlic paste, and all the spices in a large bowl until smooth and evenly combined. This is your foundation, so taste it—it should be bold and slightly tangy, with no raw flour taste.
- Coat everything:
- Gently fold in your paneer cubes, bell pepper, and red onion until everything is covered in that creamy spiced mixture. Cover and refrigerate for at least 30 minutes; this gives the flavors time to seep in.
- Get your heat ready:
- Preheat your oven to 220°C (430°F) or heat a grill pan over medium-high until it's almost smoking. You want it hot enough to char but not so hot that the outside burns before the inside cooks.
- Thread and grill:
- Thread your marinated paneer, peppers, and onions onto skewers, alternating for color and even cooking. Grill or bake for 10–12 minutes, turning halfway through, until you see those beautiful golden-brown charred spots. The paneer should still feel slightly soft inside.
- Make the sauce base:
- Heat butter and oil in a large pan over medium heat until the butter foams. Add your finely chopped onion and cook, stirring often, until it's deep golden brown—this takes about 8–10 minutes and builds flavor.
- Bloom the aromatics:
- Stir in your ginger-garlic paste and let it sizzle for 1–2 minutes until fragrant; you'll know it's right when your whole kitchen smells incredible.
- Build the sauce:
- Pour in the crushed tomatoes along with the turmeric, cumin, coriander, garam masala, chili powder, salt, and sugar. Simmer gently for 10–15 minutes, stirring occasionally, until the sauce deepens in color and loses its raw tomato taste.
- Finish with cream:
- Turn the heat to low and stir in the heavy cream slowly, letting it swirl into the sauce. Cook for another 2–3 minutes until everything is warm and creamy.
- Bring it together:
- Gently slide your grilled paneer, peppers, and onions into the sauce and simmer for 5 minutes so the flavors marry together. Finish with fresh cilantro.
Save The moment I understood this recipe was when I made it for my mother's birthday dinner and watched the table go quiet for a moment—that pause right after everyone takes the first bite. She asked me to write down exactly how I made it because she wanted to know my version, not just follow a recipe, and that felt like the highest compliment I could get.
Why the Grill Makes All the Difference
Those charred edges on the paneer aren't just pretty; they add a smoky depth that you absolutely cannot get from pan-frying. The grill or oven gives you that caramelization that makes people wonder what restaurant secret you're keeping. If you only have a stovetop, a cast iron skillet turned up to high will get you close, but once you try it grilled, you'll see why everyone insists on this method.
The Sauce Teaches You Something
Making this sauce has taught me more about building flavors than almost any other dish I cook regularly. The onion step isn't rushed—those caramelized onions are doing the heavy lifting. The tomatoes need time to lose their bright acidity and mellow into something rich. And the cream at the end isn't just about richness; it's the final softening of all those spices into one cohesive whole.
Variations That Work
Once you've made this a few times, you'll start finding your own adjustments. Some nights I add a tablespoon of cashew paste to the sauce for even more luxe, or a pinch of fenugreek leaves for an herbaceous twist. I've also played with serving it over cauliflower rice for friends watching their carbs, and honestly, the sauce is so good it doesn't matter what you put it on.
- For a vegan version, substitute paneer with pressed firm tofu and use coconut cream and plant-based yogurt.
- Serve with warm naan or roti instead of rice if you want something to soak up every last drop of sauce.
- A squeeze of fresh lemon over the finished dish adds brightness that ties everything together beautifully.
Save This recipe has become my go-to when I want to feed people something that matters, something that says I took time and cared about the result. It's taught me that restaurant-quality food doesn't require magic, just attention and good ingredients.
Recipe FAQ
- → What is the best way to marinate paneer?
Use a blend of yogurt, lemon juice, gram flour, and spices like cumin, coriander, and garam masala. Coat the paneer cubes evenly and refrigerate for at least 30 minutes for optimal flavor absorption.
- → Can I grill paneer indoors?
Yes, using a grill pan on medium-high heat works well to achieve a slight char on the paneer and vegetables without outdoor equipment.
- → How do I make the sauce creamy without overpowering spices?
Simmer the spiced tomato base first, then stir in cream gently. This balances heat and richness, creating a smooth texture that complements the grilled paneer.
- → What rice pairs best with this dish?
Steamed basmati rice is ideal as its fragrant, fluffy grains absorb the creamy sauce and add a subtle nutty flavor without overwhelming the palate.
- → Are there good alternatives to paneer for this preparation?
Firm tofu can be used as a substitute, especially if pressed and marinated similarly, making a vegan-friendly option that holds its shape well during grilling and simmering.