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Crispy Pan-Fried Paneer Cubes

This recipe features paneer cubes pan-fried to achieve a satisfyingly crispy exterior while remaining tender inside. Coated with cornstarch and cooked in hot oil, the paneer develops a golden-brown crust that crackles with each bite, making it perfect for snacks, salads, or appetizers. The final dish offers a delightful contrast of chew and crunch, with bright citrus and fresh herbs added at the end for extra flavor.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 400 g paneer firm, fresh
  • 2 tbsp cornstarch or arrowroot
  • 2 tbsp oil vegetable or canola
  • 1/2 tsp turmeric optional
  • 1/2 tsp chili powder adjust to taste
  • 1 dash salt to taste
  • 1 tbsp lemon juice freshly squeezed
  • Fresh cilantro or mint herbs for garnish

Equipment

  • Non-stick skillet or cast-iron pan
  • Spatula
  • Small bowl
  • Paper towels

Method
 

  1. Cut the paneer into 1-inch cubes and pat them dry thoroughly with paper towels to remove excess moisture. This helps achieve maximum crispiness during frying.
  2. In a small bowl, toss the paneer cubes with cornstarch, turmeric, chili powder, and a pinch of salt, ensuring all sides are lightly coated. This coating creates the crispy exterior.
  3. Heat about 1/4 inch of oil in a non-stick or cast iron skillet over medium-high heat until shimmering and hot, around 180°C (350°F). You can test the temperature by dropping in a small piece of paneer; it should bubble immediately.
  4. Carefully add the coated paneer cubes to the hot oil, placing them in a single layer without overcrowding. Fry for about 2-3 minutes, turning occasionally with a spatula, until they turn golden brown and develop a crispy crust with a crackling sound.
  5. Once crispy and golden, use a slotted spoon to transfer the paneer to paper towels to drain excess oil. Rest for about a minute to allow the crust to set.
  6. Squeeze fresh lemon juice over the hot crispy paneer to brighten the flavors, then sprinkle with chopped herbs for a fresh touch.
  7. Serve immediately to enjoy the contrasting textures of crunchy exterior and tender interior. These crispy paneer cubes make an excellent snack, salad topping, or appetizer.

Notes

Ensure paneer is thoroughly dried before coating to prevent splattering. Fry in small batches to maintain oil temperature and achieve even crispiness. Add lemon juice and herbs just before serving for maximum freshness.