Kebab Goals: Saransh Goila's Smoky Paneer Recipe to Try Now

Craving a new twist on paneer? Saransh Goila introduces Smoky Paneer, a unique recipe where full-fat milk is imbued with rich, smoky flavors, perfect for tikkas, kebabs, and restaurant-style dishes. The key tip lies in smoking the milk, allowing the coal's essence to penetrate the milk solids, creating an irresistible, flavorful paneer.

How to Make Smoky Paneer at Home-

Heat Full-Fat Milk: Start with 1 liter of full-fat milk to ensure the perfect creamy texture.

Add Spices for Flavor: Mix in ½ tsp jeera, ½ tsp kalonji, and 2 tsp ghee for a perfect aroma.

Smoke the Milk: Place hot coal inside the pan and cover it for 7-8 minutes to let the smoky flavor infuse into the milk solids.

Enhance with Herbs and Spices: After smoking, add ½ tsp Saunf, 1 tsp chopped garlic, 1 tsp fresh coriander, and smoky ghee for extra flavor.

Season with salt and red chili flakes to taste.

Set the Paneer: Add 2 tbsp vinegar to curdle the milk, whisk well, strain the paneer, and press it to remove excess water. Let it set for 2 hours before cutting into desired shapes.

Cooking Tip: Be careful when handling hot coal, and enjoy the smoky aroma that will elevate your homemade paneer dishes!

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This smoky paneer is ideal for adding depth to Indian recipes like paneer tikka, kebabs, or curries. The result is a restaurant-style paneer, infused with smoky goodness. Will you try this at home?

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