Paneer Fry Recipe

prepare paneer

Cut the paneer into 1-inch cubes or slightly larger rectangular pieces. If using store-bought paneer that is very firm, soak in warm salted water for 10 minutes then drain to soften slightly; pat dry with paper towels so pieces are not wet.

make marinade

In a medium bowl combine yogurt, cornstarch, ginger-garlic paste, red chili powder, turmeric, garam masala, salt (1 tsp), and lemon juice. Whisk until smooth and slightly thickened. The cornstarch helps the marinade cling and gives a light crust when fried.

Add the dry paneer cubes to the marinade and toss gently to coat each piece. Cover and refrigerate for 20–30 minutes (or up to 2 hours) to allow flavors to develop.

While the paneer marinates, peel and slice the onion into thin wedges. Core and cut the capsicum into 1-inch pieces. Dice the tomato finely. Slice the green chili lengthwise (remove seeds if you want less heat). If using curry leaves, rinse and keep ready.

Measure and keep mustard seeds, cumin seeds, asafoetida, red chili flakes, kasuri methi, black pepper and salt ready for use. Crush kasuri methi lightly between your palms to release aroma before adding later.

fry paneer

Heat 2 tablespoons oil in a nonstick or heavy skillet over medium-high heat. When the oil is hot, add marinated paneer pieces in a single layer (do not overcrowd; fry in batches if necessary). Fry for 2–3 minutes per side until golden brown and slightly crisp. Transfer fried paneer to a plate lined with paper towel to drain excess oil.

sauté spices and vegetables

Wipe the skillet lightly and add remaining 2 tablespoons oil. Reduce heat to medium. Add mustard seeds and cumin seeds. When mustard seeds start to pop, add asafoetida and curry leaves; sauté 10–15 seconds. Add sliced onion and a pinch of salt (0.25 tsp from seasoning) and cook 3–4 minutes until softened and edges begin to brown.

Add capsicum and green chili, stir-fry 2–3 minutes until capsicum is tender-crisp. Add diced tomato and cook 2–3 minutes until tomatoes soften and release juices. Sprinkle red chili flakes (if using), black pepper and the remaining salt (adjust to taste).

combine paneer with vegetables

Return the fried paneer pieces to the skillet. Toss gently to combine so paneer is coated with the aromatic vegetables. Sprinkle crushed kasuri methi and garam masala (if you want extra, up to 0.25 tsp more) and cook together 1–2 minutes so flavors meld. If mixture seems dry, add 1–2 tablespoons water and stir gently.

finish

Turn off the heat, add butter (optional) and chopped cilantro. Toss gently and cover for 1 minute to let butter melt. Taste and adjust salt or lemon juice if needed.

Serve hot as an appetizer or as a side with naan/roti or rice.