Paneer Picatta

SERVES 4

8 ounces paneer cheese
Salt to taste
Freshly ground black pepper
1 tablespoon vegetable oil
¼ cup sherry or dry white wine
1 small onion, minced
¼ cup drained capers
1 tablespoon ginger, minced
2 fresh green chili peppers, minced
Juice of 1 lemon
2 tablespoons butter
½ cup fresh cilantro chopped

Season the paneer lightly with salt and black pepper.

Heat the oil in a large nonstick skillet or griddle over medium-high heat and quickly sear the paneer cheese pieces until golden, about 1 minute per side. Transfer to a serving dish, cover and keep warm.

Add the wine or sherry to deglaze the pan, and scrape the browned bits off the bottom of the pan. Add the onions, capers, ginger and green chili peppers, and cook, stirring for about 2 minutes.

Add the lemon juice, butter & cilantro then drizzle everything over the paneer pieces, with chaat masala and serve hot.