Paneer Ajwaini Tikka (Fresh Roasted Paneer with Carom)

Homemade paneer gets a smoky, aromatic punch from carom seeds and dried chiles, then is marinated in a spiced yogurt coating before grilling to golden perfection. The result is creamy inside with a charred, fragrant crust that hits all the right notes. Make this showstopping appetizer when you want to impress guests or elevate your weeknight dinner.

Ingredients

1 gallon whole milk

1/4 cup apple cider vinegar

1 tbsp ajwain (carom seeds)

4 dried chiles de árbol, stemmed

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

4 garlic cloves, peeled

2 tbsp besan (chickpea flour)

2 tsp garam masala

1 tsp fine sea salt

1/2 tsp hot chile powder

1/2 tsp turmeric powder

1/4 cup full-fat plain Greek yogurt

1 red onion, thinly sliced

1 tbsp neutral oil, such as grapeseed

1 tsp amchur (unripe mango powder)

1/2 tsp hot chile powder

1/2 tsp fine sea salt

1 lime, cut into wedges, to serve

6 potato or Hawaiian buns, toasted, to serve

6 tbsp butter, to serve

Instructions

Make the paneer: Heat the milk over medium in a large, heavy-bottomed pot and bring to a boil, stirring occasionally to make sure the milk at the bottom of the pot doesn't burn.

Add the vinegar and use a wooden spoon to gently stir the milk. Continue to stir very gently for about 30 seconds, being careful not to break the curds as they form and lowering the heat if needed to prevent milk from bubbling over.

Turn off the heat and stir very slowly for another minute. Slowly pour the curds and whey into a muslin-lined large colander set in the sink and let the whey drain out, about 10 minutes.

Run cold tap water over the curds to rinse them of any lingering vinegar flavor. When all the water has drained away, 2 to 5 minutes, bring up the corners of the cloth and twist the cheese to make a ball, gently squeezing out the extra water and whey.

Lift the cloth-wrapped paneer and transfer to an 8-inch loaf pan and, keeping it in the cloth, gently press it into the pan. Rest weights, such as canned tomatoes, on top, and after 10 minutes, gently press out and pour off excess liquid. Lift out and unwrap the paneer and set on a cutting board. It should hold its form, but still feel tender.

Make the masala: Lightly toast the ajwain in a dry pan for 2 minutes, then put it in a small food processor or large mortar and pestle to grind it roughly.

Add the chiles, ginger, garlic, besan, garam masala, salt, chile powder, and turmeric. Process or pound until you get a thick paste. Then add the yogurt and mix until smooth. If the marinade is too thick to easily coat the paneer, stir in a splash or two of water.

Set a rack in the center of the oven and a rack under the broiler. Heat the oven to 450°F.

Lay the onion slices on a parchment-lined sheet pan and coat with the oil. Slice the paneer 1-inch thick, brush each slice all over with the marinade and lay the slices over the onion in a single layer.

Bake for 10 minutes, or until the edges of the paneer and marinade have started to color.

While the paneer bakes, mix the amchur, remaining 1/2 teaspoon chile, and the salt.