Paneer cubes marinated in basil and coriander, served in a spicy Thai green chili and coconut gravy.
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Prepare the marinade by blending half the basil, half the coriander, yogurt, and garam masala into a smooth paste; coat the paneer cubes and refrigerate for at least 2 hours.
Create the green curry base by pounding the green chilies, galangal, lemongrass, and remaining herbs in a mortar and pestle until a fine, fibrous paste forms.
Thread the marinated paneer onto skewers and sear in a smoking hot tandoor or cast-iron grill pan until charred edges appear, then set aside.
Heat coconut oil in a heavy-bottomed wok and fry the green curry paste for 5 minutes until the oil begins to separate and the aroma is pungent.
Slowly pour in the coconut milk while whisking constantly to prevent curdling, then add the kaffir lime leaves and palm sugar.
Simmer the gravy on low heat for 10 minutes until it thickens to a coating consistency, ensuring the vibrant green color is maintained.
Gently fold the charred paneer tikka into the bubbling green gravy, being careful not to break the cubes.
Finish with a final squeeze of lime and a garnish of micro-coriander before serving immediately with jasmine rice or garlic naan.
