This buttery grilled paneer steak is a simple yet elegant vegetarian main that transforms everyday paneer into a restaurant-style dish. Thick-cut paneer slabs are lightly seasoned, grilled until golden and finished with aromatic herb butter, creating crisp edges, a soft centre and rich, balanced flavour ideal for special meals.
Ingredients
UNITSIngredients
250 gPaneer (cut into thick rectangular slabs, 2–2.5 cm thick)
1 tbspOil (neutral oil or olive oil)
to tasteSalt
½ tspBlack pepper (freshly crushed)
½ tspRed chilli flakes
1 tspGarlic (finely grated)
1 tspLemon juice
3 tbspUnsalted butter (softened) For The Herb Butter
1 tspGarlic (finely chopped)
2 tbspFresh parsley or coriander (finely chopped)
1 tspFresh thyme or oregano (optional, finely chopped)
Cut the paneer into thick, even slabs. Thickness is important, as thin slices tend to dry out quickly on the grill. Pat the paneer dry using a clean kitchen towel to remove excess moisture. This helps achieve a better crust during grilling and prevents sticking.
Description - Step 2
Step 2: Season The Paneer
Place the paneer slabs on a tray. Drizzle oil evenly over both sides and sprinkle salt, crushed black pepper and red chilli flakes. Add grated garlic and lemon juice, gently rubbing the seasoning into the surface. Allow the paneer to rest for a few minutes so the flavours adhere properly.
Description - Step 3
Step 3: Prepare The Herb Butter
In a small bowl, combine softened butter, chopped garlic, fresh herbs, black pepper and a pinch of salt. Mix well until smooth and evenly blended. Keep the herb butter aside at room temperature so it melts easily when added to the hot paneer.
Description - Step 4
Step 4: Heat The Grill Or Pan
Heat a grill pan or heavy-bottomed skillet over medium heat. Lightly grease the surface to prevent sticking. The pan should be hot enough to sear the paneer but not smoking, as excessive heat can scorch the butter later.
Description - Step 5
Step 5: Grill The Paneer
Place the paneer slabs on the hot pan without overcrowding. Allow them to grill undisturbed for 3–4 minutes until golden grill marks form. Flip carefully and grill the other side for another 3 minutes. Brush lightly with butter during the final minute for added richness.
Description - Step 6
Step 6: Add The Herb Butter
Once the paneer is evenly grilled, lower the heat and place a small dollop of herb butter on each slab. Allow it to melt gently over the surface. Tilt the pan slightly and spoon the melted butter over the paneer to coat it evenly.
Description - Step 7
Step 7: Rest The Paneer Steak
Remove the paneer from the pan and let it rest briefly. This allows the butter to settle and the surface to retain moisture. Resting also improves texture, keeping the centre soft while the exterior remains crisp.
Description - Step 8
Step 8: Final Herb Finish
Just before serving, sprinkle a small amount of fresh chopped herbs over the paneer steak. This adds colour, aroma and freshness, balancing the richness of the butter.
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Indian
Easy
Main Course
