Smoked Herb-Marinated Paneer Steaks Recipe

Indian cuisine · 800 calories

Smoked Herb-Marinated Paneer Steaks recipe

About this recipe

A flavorful Jain-friendly dinner featuring smoked paneer steaks marinated in aromatic herbs and spices. Perfect for those seeking a satisfying vegetarian solution.

Ingredients

  • - Everest Paneer
  • 50G Pepper Black Ground BWFO
  • - Schwartz Paprika
  • 85G Oriental Hot Mustard Powder, 85G
  • - McCormick Gourmet Organic Cayenne Pepper MCG-24431
  • - Tata Salt

Instructions

  1. 1. In a bowl, mix 4 tsp garlic salt, 4 tsp paprika, 2 tsp dried basil, 2 tsp mustard powder, 2 tsp dried thyme, 1 tsp cayenne pepper, and 1 tsp black pepper to create the marinade.
  2. 2. Cut 500 g paneer into thick slices and coat each slice thoroughly with the prepared marinade.
  3. 3. Place the marinated paneer slices in a covered container and refrigerate at 32° to 40°F for 1 to 2 days to allow the flavors to infuse.
  4. 4. Preheat a smoker or grill to medium heat. Arrange the marinated paneer slices on the smoker and cook for 10-15 minutes, turning occasionally, until lightly charred and aromatic.
  5. 5. Serve the smoked paneer steaks hot with a side of fresh salad or steamed vegetables for a complete dinner.

Frequently asked questions

Why is it important to marinate the paneer for 1-2 days?
The extended marination time allows the spices and herbs to deeply penetrate the paneer, enhancing its flavor. Since paneer is a dense and mild cheese, the prolonged marination ensures the smoky, spiced profile comes through in every bite. Skipping this step may result in a less flavorful dish.
What does the mustard powder add to the marinade, and can it be substituted?
The mustard powder adds a sharp, tangy heat that complements the smoky and earthy spices in the marinade. If you can't find mustard powder, you can use a small amount of Dijon mustard as a substitute, but this may slightly alter the texture of the marinade.
How can I adjust the spice level in this recipe?
To reduce the heat, you can decrease the amount of cayenne pepper or omit it entirely. For a milder flavor, you can also use sweet paprika instead of regular paprika. Conversely, if you prefer a spicier paneer steak, increase the cayenne pepper slightly or add a pinch of crushed red chili flakes.
What smoking or grilling equipment works best for this recipe?
A charcoal grill or a dedicated smoker will give the paneer steaks the best smoky flavor. If you don’t have either, you can use a gas grill with wood chips in a smoker box. For indoor cooking, a stovetop grill pan can work, but you’ll miss the authentic smoky aroma.
How can I tell when the smoked paneer steaks are done?
The paneer steaks are ready when they develop a light char on the surface and emit a fragrant, smoky aroma. They should still feel firm but slightly springy to the touch. Overcooking can make the paneer rubbery, so keep an eye on them as they grill.