Paneer Ajwaini Tikka (Fresh Roasted Paneer with Carom)

cooking.nytimes.com

This dish of marinated, roasted paneer is inspired by the one served by the chef Chintan Pandya at Dhamaka in New York City, and is flavored intensely with ajwain, or carom seeds, and a paste of garlic and ginger. You could use the marinade on store-bought paneer, but fresh paneer is one of the simplest and most satisfying cheeses for a home cook to make, and doesn’t require any special ingredients. And unlike store-bought paneer, which is generally quite firm, a homemade version can be tender and delicate, and extremely creamy. Just be sure to stir the milk mixture very gently to keep the curds large and intact.

subheading: FOR THE FRESH PANEER:

1 gallon whole milk

¼ cup apple cider vinegar

subheading: FOR THE MASALA:

1 tablespoon ajwain, or carom seeds

4 dried chiles de árbol, stemmed

1 (2-inch) piece fresh ginger, peeled and roughly sliced

4 garlic cloves, peeled

2 tablespoons besan, or chickpea flour

2 teaspoons garam masala

1 teaspoon fine sea salt

½ teaspoon hot chile powder

½ teaspoon turmeric powder

¼ cup full-fat plain Greek yogurt

subheading: FOR THE ONION:

1 red onion, thinly sliced

1 tablespoon neutral oil, such as grapeseed

1 teaspoon amchur (unripe mango powder)

½ teaspoon hot chile powder

½ teaspoon fine sea salt

1 lime, cut into wedges, to serve

6 potato or Hawaiian buns, toasted, to serve

6 tablespoons butter, to serve

Note: Ingredients may have been altered from the original.

Directions at cooking.nytimes.com

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