1
Hang curd in a clean muslin cloth for one to two hours to remove whey.
2
Note: Do not discard the whey, you may use it for making curries or preparing the batter/dough.
3
For marinade: Take hung curd in a bowl. Beat the curd lightly with a fork till smooth. Add salt, black pepper, coriander chutney, olive oil, and lemon juice and mix well.
4
Dice the paneer into cubes. Prick the paneer with a toothpick or fork a few times. Add these cubes to the bowl. Mix well with the marinade.
5
Leave the paneer in the marinade for 30-40 minutes, keep it in the fridge.
6
Heat a tawa/non-stick pan and brush with a few drops of groundnut oil on it.
7
Place paneer cubes on a tawa/non-stick pan. Cook from each side until golden brown specks appear all over. Serve hot.
