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Spectacular Spicy Fried Paneer – vegetarian recipe
Stav Kogan

Spectacular Spicy Fried Paneer

A simple yet unforgettable appetizer of spicy fried paneer, inspired by a culinary trip to Delhi. Features a perfectly crisp, golden-brown crust giving way to a warm, creamy center, seasoned with a potent blend of Indian spices.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2 serving
Calories: 350
Ingredients Method Nutrition

Ingredients
  

  • 12 oz (340 g) fresh Indian cheese (paneer), defrosted if frozen
  • ½ tsp (3 g / 0.11 oz) salt
  • ½–1 tsp / 2.5-5g (0.18 oz) good-quality red chili powder
  • ½ tsp (2 g / 0.07 oz) ground turmeric
  • 1 tbsp (8 g / 0.28 oz) rice flour
  • 1 tbsp (8 g / 0.28 oz) chickpea flour (besan)
  • Vegetable oil, for shallow frying
  • Chaat masala, for sprinkling (optional)
  • for Perfect Fried Paneer
  • Ensure your paneer is very dry before seasoning; excess moisture will prevent it from getting crispy.
  • Use a non-stick skillet to prevent the delicate flour coating from sticking to the bottom of the pan.
  • Pair with a cooling mint-coriander chutney or a squeeze of fresh lemon juice to balance the spice.

Method
 

  1. If your paneer was packed in water, pat it completely dry with paper towels.
  2. Cut the paneer into slices approximately 1½ inches square and no more than ½ inch thick.
  3. Arrange the paneer slices in a single layer on a plate or cutting board.
  4. Sprinkle one side evenly with half the salt, chili powder, and turmeric, gently rubbing the spices into the surface.
  5. Flip the slices and repeat with the remaining spices.
  6. In a small, shallow bowl, whisk together the rice flour and chickpea flour. One by one, dip each spiced paneer slice into the flour mixture, coating both sides lightly. Shake off any excess flour and set the coated slices aside on a clean plate.
  7. Pour about a ½ inch depth of oil into a medium non-stick frying pan and heat over medium-high heat. The oil is ready when a pinch of flour sizzles instantly. Carefully place half of the paneer slices into the hot oil, ensuring not to overcrowd the pan.
  8. Fry for 60-90 seconds per side, until each slice is a deep golden brown and crisp. Use a slotted spoon to transfer the fried paneer to a plate lined with a paper towel to drain excess oil.
  9. Repeat with the remaining slices.
  10. For an extra pop of flavor, sprinkle the hot paneer with chaat masala, if using.
  11. Serve immediately while hot and crispy.
  12. Do not overcrowd the pan.
  13. Frying in batches ensures the oil temperature stays high, resulting in a crispier crust rather than a soggy one.

Nutrition

Calories: 350kcalCarbohydrates: 7gProtein: 18gFat: 28g

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