Smoky Rajasthani Paneer: A Healthy & Flavorful Recipe
1 hour 20 minutes
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About Smoky Rajasthani Paneer: A Healthy & Flavorful Recipe
Inspired by the limited paneer dishes in Rajasthani cuisine, this recipe creates a healthy and flavorful twist. Enjoy the unique smoky aroma infused into tender paneer, all without heavy creams or rich gravies, making it a guilt-free indulgence.This Smoky Rajasthani Paneer is a delightful main course option, perfect for a light yet satisfying meal. The subtle smokiness adds a depth of flavor that elevates the simple ingredients.Learn how to easily create this unique Rajasthani-inspired dish in your own kitchen, impressing your family and friends with its authentic taste and healthy profile.
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See the 30-Day PlanRecipe Time & More
Prep1 hour
Cook20 minutes
Total1 hour 20 minutes
Ingredients
For the Smoky Paneer
- 250 gm Paneer cottage cheese, indian cheese
- 2 tbsp Yogurt
- 1 tbsp Ginger-Garlic-Chili Paste can be store-bought or homemade
- 1/2 tbsp Spice Mix chili powder, cumin powder, salt to taste
For the Gravy
- 1 Onion finely chopped, large
- 4 cloves Garlic minced
- 1 cup Curry Leaves finely chopped
- 2 tbsp Coriander finely chopped
- 1 cup Yogurt drained for several hours, greek yogurt, hung yogurt, thick yogurt
- 1 tbsp Vegetable Oil
- 1/2 tsp Chili Powder adjust to taste
- 1/2 tsp Salt adjust to taste
For Smoking
- 1 small piece Charcoal Briquette
- 1 tbsp Clarified Butter
Instructions
Prepare the Paneer
- Cut the paneer into 1-inch cubes. In a bowl, combine the paneer with plain yogurt, ginger-garlic-chili paste, and spice mix. Marinate for at least 30 minutes, or longer for deeper flavor.
Roast the Paneer
- Preheat your air fryer to 180°C (350°F). Roast the marinated paneer cubes for 15-20 minutes, or until lightly browned and slightly firm. Alternatively, you can pan-fry or bake the paneer.
Infuse with Smoke
- Transfer the roasted paneer to a deep bowl. Heat a small piece of charcoal briquette until red hot. Carefully place the hot charcoal in a small heatproof dish in the center of the bowl.
Add Ghee and Cover
- Drizzle 1 tablespoon of ghee over the hot charcoal, allowing it to produce smoke. Immediately cover the bowl tightly with a lid or aluminum foil.
Let it Smoke
- Let the paneer sit covered for 15-20 minutes to absorb the smoky flavor. The longer it sits, the smokier it will become.
Prepare the Gravy
- In a pan, heat vegetable oil. Add the minced garlic and finely chopped onion and sauté until golden brown. Remove from heat.
Add Curd Mixture
- In a separate bowl, combine hung curd, finely chopped curry leaves, and coriander. Add this mixture to the pan with the sautéed onions and garlic. Stir well.
Simmer and Combine
- Return the pan to low heat. Stir in chili powder and salt to taste. Cook for 2-3 minutes, until the sauce slightly thickens.
Combine and Serve
- Gently fold in the smoky paneer. Garnish with fresh curry leaves and green chilies (optional). Serve hot with chapati, missi roti, or naan.
Recipe Notes
Expert Tips
- For a richer smoky flavor, use high-quality ghee.
- Adjust the amount of chili powder according to your spice preference.
- If you don't have an air fryer, you can roast the paneer in a pan or oven.
- Ensure the bowl is airtight when smoking the paneer to maximize flavor absorption.
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Recipe Nutrition
Calories: 396kcalCarbohydrates: 30gProtein: 17gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 52mgSodium: 352mgPotassium: 193mgFiber: 5gSugar: 13gVitamin A: 4567IUVitamin C: 2370mgCalcium: 915mgIron: 1mg
Sarita Sharda
Articles: 3
5 Comments
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Such a beautiful dish! Can’t wait to try it.
This looks so inviting! I’m eager to try it.
My nose (and, off course, my tongue) have started getting the smoky feel 🙂
Love the way you have used coal and I can imagine the Smokey flavor.
Absolutely delicious! Can’t wait to try it.