Golden Turmeric Paneer with Mint Chutney
Crispy-edged paneer cubes in a warm turmeric-yogurt sauce, served with fresh mint chutney and sharp red onions. Kashmiri comfort in under 25 minutes, one skillet.
- Total time
- 25 min
- Servings
- 2
- Calories
- 380
- Protein
- 22g
Ingredients
- 8 oz paneer, cubed (about 8 oz)
- ¾ cup Greek yogurt
- 1.5 tsp turmeric powder
- 1 medium red onion, thinly sliced
- ½ cup fresh mint leaves, chopped
- 1 small green chili, minced (or 0.5 tsp red pepper flakes)
- 2 tbsp lemon juice
- ½ tsp cumin seeds
Instructions
- 1
Heat 2 tbsp oil in a 10-inch skillet over medium-high until shimmering, about 90 seconds.
- 2
Add paneer cubes and sear without stirring for 2 minutes until edges turn golden, then flip and cook another minute.
- 3
Push paneer to the side. Add cumin seeds to the empty pan space and toast for 30 seconds until fragrant.
- 4
Stir yogurt, turmeric, salt, and minced green chili in a small bowl until smooth.
- 5
Pour yogurt mixture into the skillet and stir gently to coat paneer. Simmer for 3 minutes until sauce turns creamy and warm.
- 6
Make mint chutney: blend or finely chop mint with lemon juice, 1 tbsp water, pinch of salt, and green chili. Serve paneer alongside raw red onion slices and mint chutney.
Tools you’ll need
- 10-inch stainless steel or cast iron skillet
- small mixing bowl
- chef's knife
- cutting board
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