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Easy Pan Seared Indian Cottage Cheese Skillet
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Easy Pan Seared Indian Cottage Cheese Skillet: The Spicy Chili Garlic Sensation

If you are looking for a show stopping appetizer or a vibrant main course that brings the heat without burning your palate, look no further than the Chili Garlic Pan Seared Cottage Cheese Skillet.
Prep Time45 minutes
Cook Time25 minutes
Total Time1 hour 10 minutes
Course: Main Course
Servings: 3

Ingredients

  • The Red "Lava" Paste:
  • 15 Dried Kashmiri Red Chilies de-seeded and soaked in hot water
  • 1- inch Ginger peeled
  • 3 Green Chilies Serrano or Thai Bird's Eye
  • Small splash of water
  • The Searing Foundation:
  • 12.5 oz 350g Indian Cottage Cheese (Paneer), cut into thick slabs
  • 4 –5 tbsp Neutral Oil
  • A large handful of Garlic 20–25 cloves, coarsely chopped
  • The Skillet Finish:
  • 1/3 cup Plain Whole Milk Yogurt well-whisked
  • 1/2 tsp Garam Masala
  • 1 tsp Red Chili Powder or Paprika
  • 1 pinch Sugar & Salt to taste
  • Fresh Cilantro leaves and chopped stems separated
  • Lemon wedges & Chaat Masala for garnish

Instructions

  • Prep the Paste: Soak de-seeded dried red chilies in hot water for 45 minutes. Blend with ginger and green chilies until a smooth, vibrant red paste forms.
  • Sear the Cheese: Heat 1 tbsp oil in a non-stick pan. Place the large cheese slabs in the pan and sear until golden brown on both sides.
  • The Baton Cut: Move seared slabs to a board. Once slightly cooled, cut into thick rectangular batons.
  • Sauté the Aromatics: In a wide skillet, heat the remaining oil. Add the chopped garlic and sauté for 1 minute until fragrant.
  • Cook the Chili Base: Pour in the red chili paste and salt. Cook on medium heat for 2–3 minutes.
  • The Emulsion: Lower the heat and stir in the whisked yogurt, garam masala, and chili powder.
  • The Crumbly Stage: Sauté for 7–8 minutes until the oil separates and the masala looks dark and slightly "crumbly." Add a splash of hot water if it becomes too dry.
  • Balance the Flavor: Add a pinch of sugar to round out the spices. Stir in the chopped cilantro stems for a fresh crunch.
  • The Final Fold: Add the seared cheese batons to the skillet. Gently toss until the cheese is thoroughly coated in the masala.
  • Garnish & Serve: Turn off the heat. Sprinkle with cilantro leaves, a squeeze of lemon, and a dash of tangy Chaat Masala.