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Paneer Bites Recipe

Name: Le Babs PANEER BITES Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 400 g paneer (Indian fresh cheese), cut into 1-inch cubes; 1 cups plain yogurt (for marinade); 4 tbs cornstarch; 3 tbs all-purpose flour; 2 tsp garlic, minced; 1 tsp ginger, grated; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp smoked paprika; 0.5 tsp turmeric; 1 tsp salt; 0.5 tsp black pepper, freshly ground; 1 tbs lemon juice; 4 tbs vegetable oil (for shallow frying); 0.5 cups mayonnaise (preferably full-fat); 2 tbs plain yogurt; 1 tsp curry powder; 0.25 tsp garam masala; 1 tsp honey or sugar; 1 tsp lemon juice; 0.25 tsp salt; 0.25 tsp freshly ground black pepper; 0.5 tsp hot sauce or chili paste (optional); 2 tbs fresh cilantro, chopped; 4 each lemon wedges

Inspired by Le Bab

Time45m

Serves4

With homemade curry mayo

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Ingredients

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Paneer Bites

14 1/8 oz (400 g) paneer (Indian fresh cheese), cut into 1-inch cubes

1 cups plain yogurt (for marinade)

4 tbs Cornstarch

3 tbs 00 bread flour

2 tsp Garlic, minced

1 tsp Ginger, grated

1 tsp Ground cumin

1 tsp Ground coriander

1 tsp Smoked paprika

1/2 tsp turmeric

1 tsp Celtic sea salt

1/2 tsp Black pepper, freshly ground

1 tbs ReaLemon lemon juice

4 tbs vegetable oil (for shallow frying)

Curry Mayo (homemade)

1/2 cups mayonnaise (preferably full-fat)

2 tbs plain yogurt

1 tsp curry powder

1/4 tsp Garam masala

1 tsp honey or sugar

1 tsp ReaLemon lemon juice

1/4 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

1/2 tsp hot sauce or chili paste (optional)

Garnish & Serving

2 tbs Fresh cilantro, chopped

4 each lemon wedges

Method

Paneer Bites

Prepare and marinate paneer

Pat the 1-inch paneer cubes dry with paper towels to remove extra moisture. In a mixing bowl combine 1 cup plain yogurt, 2 tsp minced garlic, 1 tsp grated ginger, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, 1/2 tsp turmeric, 1 tsp salt, 1/2 tsp black pepper and 1 tablespoon lemon juice. Stir to form a smooth marinade. Add the paneer cubes and gently toss until evenly coated. Cover and refrigerate for 20–30 minutes (or up to 2 hours).

Coat for crispness

Remove marinated paneer from refrigerator. In a shallow bowl whisk together 4 tbs cornstarch and 3 tbs all-purpose flour. Lightly dredge each marinated paneer cube in the cornstarch-flour mixture, pressing gently so the coating adheres. Shake off excess and place on a tray.

Cook the paneer bites

Heat a wide nonstick skillet over medium heat and add 4 tbs vegetable oil. When oil is hot ( shimmering but not smoking ), arrange coated paneer cubes in a single layer without overcrowding. Fry for 2–3 minutes per side, turning carefully with tongs, until all sides are golden-brown and crisp. Cook in batches if necessary, adding a little more oil between batches. Remove to a paper towel–lined plate to drain excess oil.

Finish

While still warm, transfer paneer bites to a serving dish and sprinkle with chopped cilantro. Serve with lemon wedges alongside the curry mayo.

Curry Mayo (homemade)

In a small bowl combine 1/2 cup mayonnaise and 2 tbs plain yogurt. Add 1 tsp curry powder, 1/4 tsp garam masala, 1 tsp honey (or sugar), 1 tsp lemon juice, 1/4 tsp salt, 1/4 tsp freshly ground black pepper and 1/2 tsp hot sauce or chili paste if using. Whisk until smooth and taste; adjust seasoning, sweetness or acidity as needed. Chill for at least 10 minutes to allow flavors to meld.

Serve

Arrange the warm paneer bites on a platter with the bowl of curry mayo. Garnish with extra cilantro and serve with lemon wedges for squeezing over the bites.