Turmeric Special Paneer Fry Recipe
Make Turmeric Special Paneer Fry Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Paneer & Marinade
For Frying & Finishing
Method
Paneer & Marinade
Prepare paneer
Pat the paneer cubes dry with paper towels to remove excess moisture. If paneer is very fresh and soft, refrigerate for 15–20 minutes or press between plates with a light weight for 10 minutes to firm up slightly.
Make marinade
In a medium bowl combine the yogurt, turmeric powder, red chili powder, garam masala, ground coriander, ground cumin, ginger-garlic paste, lemon juice, salt, and cornstarch. Whisk until smooth and evenly colored by the turmeric.
Marinate paneer
Add the dried paneer cubes to the marinade and gently fold so each cube is well coated. Cover and refrigerate for at least 20 minutes (best 1 hour). If short on time, 20 minutes still imparts good flavor.
For Frying & Finishing
Heat oil and temper (optional)
Place a large nonstick or cast-iron skillet over medium heat. Add 2 tablespoons oil. When hot, add mustard seeds and let them crackle (about 15–30 seconds). Add curry leaves and sauté for 10–15 seconds until fragrant.
Shallow-fry paneer
Add the marinated paneer cubes in a single layer (do this in batches if needed to avoid overcrowding). Drizzle or spoon the remaining oil (about 2 tablespoons) around the cubes. Let the paneer sear undisturbed for 2–3 minutes until the undersides are golden and slightly crisp. Flip each cube and cook the other side for another 2–3 minutes. Adjust heat to avoid burning; you want a golden crust and soft interior. Total frying time per batch ~5–6 minutes.
Sauté onion and green chili
Push the fried paneer to one side of the pan (or remove to a plate if pan is crowded). Add the butter (if using) and sliced onion to the empty space, sautéing until the onions are softened and edges lightly caramelized, about 4–5 minutes. Add the slit green chili and cook 30 seconds more.
Combine and finish
Toss the paneer and onions together gently in the pan so the turmeric-yogurt coating adheres and gets slightly caramelized with the onions. Sprinkle freshly ground black pepper and chopped cilantro. Stir just to combine and heat through for 1 minute. Taste and adjust salt or lemon if needed; add a squeeze of lemon juice for brightness.