Charred paneer and garlicy mushroom in lemon cream butter sauce with toasted walnuts Recipe

Cooking Directions

• STEP 1.Preheat a grill or grill pan over medium-high heat.
• STEP 2.Thread the paneer cubes onto skewers and brush them with olive oil.
• STEP 3.Grill the paneer skewers for 2-3 minutes on each side, until they are charred and crispy.
• STEP 4.In a separate pan, melt the butter over medium heat.
• STEP 5.Add the minced garlic and sauté for 1-2 minutes, until fragrant.
• STEP 6.Add the sliced mushrooms to the pan and cook for 5-6 minutes, until they are tender and golden brown.
• STEP 7.In a small bowl, whisk together the lemon juice, heavy cream, and cornstarch.
• STEP 8.Pour the lemon cream mixture into the pan with the mushrooms and stir well.
• STEP 9.Cook for an additional 2-3 minutes, until the sauce has thickened.
• STEP 10.Remove the paneer skewers from the grill and place them on a serving platter.
• STEP 11.Pour the lemon cream butter sauce over the paneer and mushrooms.
• STEP 12.Garnish with toasted walnuts and serve hot.

Cooking Tips

• Make sure to soak the skewers in water for at least 30 minutes before grilling to prevent them from burning.
• For extra flavor, marinate the paneer cubes in a mixture of olive oil, lemon juice, and spices for 30 minutes before grilling.
• Toasting the walnuts in a dry pan over medium heat for a few minutes will enhance their nutty flavor.
• Serve this dish with steamed rice or naan bread for a complete meal.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dish in a pan over low heat, adding a splash of water or cream to prevent it from drying out.
• Garnish with fresh herbs, such as cilantro or parsley, before serving to add a pop of color.