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Lemon Paneer Recipe

Lemon Paneer Recipe

blessmyfoodbypayal
Lemon Paneer is a quick, tangy, and versatile dish that can be served as a snack or turned into curry.
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Prep Time 5 minutes
Cook Time 15 minutes
Course Appetizer, Main Course
Cuisine Indian

Ingredients
  

FOR MAKING LEMON PANEER

  • 250 gram paneer (cut into cubes & fried)
  • 1/4 cup curd
  • 3 tbsp lemon juice (adjust to taste)
  • 1 tsp lemon zest
  • Red chilli powder to taste
  • 1/8 tsp turmeric powder
  • 1 tsp coriander powder
  • 3/4 tsp roasted cumin powder
  • 1/2 tsp garam masala
  • Salt to taste
  • 1 tsp sugar
  • 1 tsp roasted kasuri methi.
  • 8-10 ginger juliennes
  • Onion cubes of 1 medium onion
  • 1-2 green chilies
  • 1 tbsp oil
  • 1 tbsp coriander leaves
  • 1/2 tsp white sesame seeds
  • 3-4 tbsp water

Instructions
 

  • In a bowl add curd, lemon juice, lemon zest, red chilli powder, turmeric powder, coriander powder, roasted cumin powder, garam masala, salt, sugar and roasted kasuri methi. The quantity of all the ingredients is given in the list of ingredients in recipe card below.
  • Give them a good mix. Keep aside.
  • Heat oil in a pan and add green chilies and ginger juliennes.
  • Stir till ginger turns slightly brown.
  • Add spiced curd (recently prepared) and whisk quickly till it begins to boil otherwise curd may curdle. It will take just 30-40 seconds in boiling.
  • Once it boils, add fried paneer and onion cubes. Mix.
  • Add water and mix.
  • Put a lid and let it simmer for 2 minutes only.
  • Lemon Paneer is ready. Serve hot after garnishing with coriander leaves, lemon wheel and sprinkle of white sesame seeds. Enjoy.

Notes

  • Sugar is added to balance the fuzziness of lemons but if you like the dish to be absolutely sharp, you can skip sugar.
  • Lemon zest is the outer yellow skin of lemons which gets collected on grating the whole lemon. But make sure not to include the inner white skin because that is likely to be bitter.
  • We have added onion in the last to maintain its crunch because we like it that way. If you want it to be soft, add in oil and cook a little.
  • If you want it as a starter, dry the entire curd and water. Even you can skip adding water. But for gravy based curry to be served with roti, naan or paratha, you may enhance the quantity of curd and water or any of these and do not dry out completely.
  • Do not discard the lemons after squeezing. They can be used in a recipe called nimbu ke chikle ka achaar.
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Keyword Lemon Paneer Recipe