Crispy fried paneer cubes tossed in a fiery, tangy yogurt-based sauce with curry leaves and green chilies. A classic South Indian appetizer that's addictively delicious and perfect for parties.
Prep20 min
Cook20 min
Servings4
Serving size: 1 serving
521cal
21gprotein
18gcarbs
40g
Ingredients
400 g Paneer (Cut into 1-inch cubes)
3 tbsp Corn Flour
2 tbsp Maida (All-purpose flour)
1 tbsp Rice Flour (For extra crispiness)
1 tbsp Ginger Garlic Paste
1 tsp Kashmiri Red Chili Powder (For color in marinade)
Perfectly spiced Paneer 65 Dry – a protein-packed, aromatic snack that's pure soul-satisfying goodness!
This indo_chinese dish is perfect for snack. With 521.37 calories and 21.12g of protein per serving, it's a nutritious choice for your meal plan.
fat
Lemon Juice
60 ml Water (Approximately 4 tbsp, adjust as needed)
475 ml Vegetable Oil (For deep frying)
0.5 tsp Mustard Seeds
0.5 tsp Cumin Seeds
4 cloves Garlic (Finely chopped)
3 pcs Green Chilies (Slit lengthwise)
1 sprig Curry Leaves (About 10-12 leaves)
3 tbsp Curd (Whisked until smooth)
0.5 tsp Red Chili Powder (For heat in the sauce, adjust to taste)
2 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Marinate the Paneer
In a mixing bowl, combine corn flour, maida, rice flour, ginger-garlic paste, Kashmiri red chili powder, garam masala, turmeric powder, and 0.75 tsp of the salt.
Add the lemon juice. Gradually add water while mixing to form a thick, smooth, lump-free batter that coats the back of a spoon.
Gently add the paneer cubes and toss until each piece is evenly coated. Let it marinate for at least 15 minutes.
2
Deep-Fry the Paneer
Heat oil for deep frying in a kadai or deep pan over medium-high heat until it reaches about 180°C (350°F). A small drop of batter should sizzle and rise to the top immediately.
Carefully slide in the marinated paneer cubes one by one, ensuring not to overcrowd the pan. Fry in batches.
Fry for 3-4 minutes, turning occasionally, until the paneer is golden brown and crispy on all sides.
Using a slotted spoon, remove the fried paneer and place it on a wire rack or a plate lined with paper towels to drain excess oil.
3
Prepare the Tempering
In a separate wide pan or wok, heat 2 tbsp of oil over medium heat.
Add the mustard seeds and allow them to splutter completely.
Add the cumin seeds and sauté for 10-15 seconds until they sizzle.
Add the chopped garlic, slit green chilies, and curry leaves. Sauté for about a minute until the garlic is fragrant and the curry leaves turn crisp.
4
Create the Sauce and Finish
While the tempering is happening, whisk the curd in a small bowl with the red chili powder and the remaining 0.25 tsp of salt until smooth.
Reduce the heat of the pan to the absolute lowest setting. Pour in the whisked curd mixture.
Stir continuously and vigorously for 30-45 seconds to prevent the curd from splitting.
Immediately add the fried paneer cubes to the pan.
Gently toss everything together for 1-2 minutes until the paneer is well-coated with the sauce. Do not overcook, as this will make the paneer lose its crispiness.
Turn off the heat, garnish with freshly chopped coriander leaves, and serve immediately.
