Sesame-Crusted Paneer Steak

A new way with paneer

Paneer’s quiet nature has always welcomed bold partners — spinach, peas, the heat of a tandoor. This recipe treats it differently: the paneer is the textural centrepiece, seared hard on both faces, the crust of toasted sesame seeds providing the contrast. Inside, the paneer stays cool and creamy. The sesame oil in the pan carries the seeds’ flavour deeper than any other medium.

The choice of sesame oil matters. A cold-pressed sesame oil — the same til oil used in South Indian kitchens — brings a nuttiness that complements the seeds without eclipsing them. Toasted sesame oil would be too aggressive. Refined oil would offer nothing.

The marinade

1. In a shallow dish, combine the grated ginger, minced garlic, lime juice, 1 tablespoon of Bharat sesame oil, honey (or jaggery syrup), red chilli flakes, black pepper, and salt.
2. Pat the paneer slabs dry with a kitchen towel. Place them in the marinade, turning to coat. Cover and refrigerate for 30 minutes.

The crust

1. While the paneer marinates, toast the white and black sesame seeds together in a dry pan over low heat. Shake the pan frequently. The seeds are ready when they begin to pop and the white seeds turn pale gold — about two minutes.
2. Spread the toasted seeds on a plate.
3. Remove the paneer from the marinade. Press each slab into the sesame seeds, coating both sides and the edges. The crust should be dense and even.

The sear

1. Heat a heavy cast-iron or non-stick pan over medium-high heat. Add 2 tablespoons of Bharat sesame oil.
2. When the oil shimmers, lay the paneer slabs in the pan. Do not crowd — cook in batches if needed.
3. Sear for 3 minutes on the first side. The sesame crust will turn deep gold. Flip carefully — the crust is delicate.
4. Sear the second side for 2 minutes. Sear the edges by holding each slab with tongs for 30 seconds per edge.
5. Remove to a wire rack. Let rest for 2 minutes — this keeps the interior creamy.

Notes from the kitchen

• Serve on a bed of herbed rice or a simple salad of sliced cucumbers, red onions, and lime juice. The freshness of the salad cuts through the richness of the sesame crust.
• The same technique works with firm tofu or halloumi. Tofu needs a longer press (30 minutes under a weight) to remove excess moisture.
• For a dipping sauce, whisk together 2 tablespoons of yogurt, a teaspoon of toasted sesame oil, a pinch of salt, and a squeeze of lime. Let it rest for ten minutes before serving.
• The black sesame seeds are visual as much as textural — they add a speckled, dramatic crust that looks as good as it tastes.