Paneer Fry is a very easy quick to make starter loved by all. It can be made in just 20 mins when you have paneer in hand. This Paneer Fry can be served as a starter or as a side dish for rice, chapathi, roti or use it as a filling for wraps, frankies or even sandwiches, the choice is yours as the options are endless.
About Paneer Fry
Paneer is a type of fresh cheese also called as cottage cheese. Paneer is marinated with curd along with ginger garlic paste and spice powders then shallow fried until golden and crisp. Paneer Fry is one of the popular indian starters in restaurants. Apart from Chilli Paneer, Paneer 65, Paneer Nuggets this Paneer Fry is quick and easy to make but still tastes so good. Paneer Fry is a perfect starter or appetizer that the family comes for more for its taste. Making this Paneer Fry does not require many ingredients it just needs few and just 20 mins yes its so quick. You can serve it as a starter or appetizer or make it as a filling for sandwiches and rolls / wraps. First to begin with start to slice paneer into slightly thin slices. Marinate using thick curd along with spice powders and salt. Set aside for few mins. Then heat oil in a pan – shallow fry paneer until crisp and golden brown. Fry in batches and remove. Serve with rice or pulao of choice, it serves best as a starter too. An easy paneer fry using basic ingredients available in the kitchen. I had been making this paneer fry since mittu was a kid as she loves it. Those days I use to make homemade paneer just for her to make this paneer fry. She calls it paneer tikka still and often demands it amidst all the paneer dishes I make. This paneer fry is a very simple quick fry with basic ingredients that you can grab from your kitchen. This can be had as a starter or as a side dish for rice or pulao.
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Paneer Fry Ingredients
Paneer – Use fresh soft homemade paneer for best taste. If you use frozen paneer thaw /defrost it first by allowing it in room temperature for about an hour and then add it to gravy. Curd – Take thick curd, I used homemade curd. If the curd is watery or runny then the gravy may turn watery too. Spice Powders – Spice powders include turmeric powder, kashmiri red chilli powder, coriander powder, cumin powder and garam masala powder.
How to make Paneer Fry Step by Step
1.First take 200 gms fresh paneer block. 2.Slice them slightly thin as shown below. 3.Not too thick or not too thin – you can check thickness in the picture below. 4.To a mixing bowl – add ingredients listed under ‘for marinade’. 5.Mix it well. It should be slightly thick as shown.If its too watery then it will not coat the paneer pieces. 6.Add few paneer slices at a time into the bowl. 7.Coat it well as shown. Repeat to finish. 8.Place it on the plate. Set aside for 15 mins. 9.Heat oil in a pan – add few marinated paneer pieces to the pan. 10.Using 2 forks flip over and fry. 11.Fry until golden brown on both the sides. Serve hot!
Expert Tips
Adjust spice powders according to your taste buds, This is medium spicy. I roast it until crisp and golden brown but you can roast slightly golden if you like the soft texture instead of crisp. Serve with onion rings as a starter with chat masala powder sprinkled. Thats how my kids love to eat this. This is one of the easiest paneer fry recipes I have tried so far. The spices we add is also our choice you can skip or add as per your liking. You can even add chat masala powder along with marinade to get a slightly sour taste. Always use fresh paneer otherwise it will turn rubbery while frying. If you don’t have curd you can use just spice powders along with little water to coat the masala. It will taste still good only. You can add kasoori methi, chat masala powder, tikka masala or tandoori masala powder along with marinade for a different taste. I usually use these basic spice powders, you can plus or minus them according to your taste buds. You can replace paneer with tofu for vegan preferences.
Serving & Storing Suggestion
Serve hot as a starter or with roti or pulao. Paneer Fry keeps well in room temperature for a day. I would not recommend storing it after cooking – you can marinade and store in fridge for 2 days and shallow fry as and when needed.
1.Does slicing the paneer this way mandatory?
Yes as the marinade nicely coats the paneer in thin slices than thick block cubes I would suggest to slice it thin for this recipe.
2.Can I alter the spice powders?
Yes absolutely – You can add kasoori methi, chat masala powder, tandoori masala powder or any other spice powders as per your taste preference.
3.Can I tawa toast the paneer?
Yes you can toast in dosa tawa with less oil if you prefer to make it low fat. The only difference is it will not be as crispy as the shallow fried ones otherwise it will still taste soo good. If you have any more questions about this Paneer Fry Recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter . Tried this Paneer Fry Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
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