Smoked Paneer – Smoky & Crunchy

Step 1: Prepare for Smoking

Begin by burning a piece of charcoal until it is red hot. Once hot, carefully place the charcoal into a small, heat-proof bowl and set it aside.

Step 2: Season and Fry Paneer

Grease a pan with 1 tablespoon of oil. Take the 350 grams of paneer slices and sprinkle them with salt and black pepper powder as per your taste. Place the seasoned paneer slices into the greased pan.

Step 3: Smoke the Paneer

Place the small bowl with the hot charcoal inside the pan, nestled among the paneer slices. Pour 2 teaspoons of ghee over the hot charcoal. Immediately cover the pan with a lid and let it sit for a couple of minutes to allow the smoky flavor to infuse into the paneer.

Step 4: Cook Paneer until Golden

After a few minutes, remove the charcoal bowl from the pan. Gently flip the paneer pieces and continue cooking until both sides turn a golden brown color, becoming crisp on the outside and soft on the inside.

Step 5: Prepare Crunchy Coating

In a separate pan, dry roast 2 tablespoons of coarsely ground walnuts. Then add 2 tablespoons of sliced pistachios and 2 tablespoons of sliced almonds. Continue to roast the nuts until they become aromatic. Once roasted, transfer them to a plate and let them cool.

Step 6: Make Herb Paste

To prepare the herb paste, blend basil leaves, parsley, 2 garlic cloves, sesame oil, salt, black pepper powder, and some water until you achieve a smooth paste consistency.

Step 7: Coat and Roll Paneer

Using a brush, coat each smoked paneer piece generously with the prepared herb paste. Then, roll the coated paneer pieces in the mixture of roasted dry fruits, pressing gently to ensure the nuts adhere perfectly.

Step 8: Bake and Serve

Arrange the coated paneer pieces on a baking tray and bake them in a preheated oven at 180°C (≈355°F) (approximately 355°F) for approximately 5-7 minutes. Once baked, your Smoked Paneer is ready to be served.

• Pressing the dry fruits gently onto the paneer will ensure they coat perfectly.