Tillie Doyle
Yes, you can fry paneer! Paneer is a type of fresh, soft Indian cheese with a chewy texture and a mild flavour. Frying paneer is a great way to add flavour to the cheese. You can shallow fry paneer in a non-stick pan with a small amount of oil, or deep fry it for a crispier texture. There are many different recipes for frying paneer, but most involve coating the paneer in a spice mixture before frying. You can serve fried paneer as a starter or appetiser, or add it to a curry.
| Characteristics | Values |
|---|---|
| Preparation time | 15-30 minutes |
| Serving suggestions | Appetizer, side dish, sandwich filling, wrap filling, roll filling |
| Spices | Turmeric, coriander, cumin, paprika, garam masala, red chilli, black pepper, green chilli, fennel powder, curry leaves |
| Other ingredients | Olive oil, yoghurt, garlic, ginger, lemon juice, onion, tomato, salt, thick curd, mint chutney, onion salad, dal-rice, curry-rice, pilaf, biryani, poha, flour |
| Frying method | Pan-fried, shallow-fried, deep-fried, air-fried |
| Frying temperature | Medium-high heat |
| Frying time | 3-4 minutes each side |
| Frying oil quantity | 1-2 tablespoons |
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What You'll Learn
What is paneer?
Paneer is a type of cheese that is commonly used in Indian and Southeast Asian cuisines. It is made from curdled milk and some type of vegetable or fruit acid, such as lemon juice, vinegar, or dahi (yogurt). The process of making paneer involves adding the food acid to hot milk to separate the curds from the whey. The curds are then drained in a muslin or cheesecloth, and the excess water is pressed out. The resulting paneer is dipped in chilled water to improve its texture and appearance. In North Indian cuisines, the curds are often wrapped in cloth and placed under a heavy weight before being cut into cubes for use in curries.
Paneer is a fresh, unsalted cheese that is generally mild in flavour. It has a chewy texture and is commonly added to flavourful sauces or spices. It can be pan-fried, deep-fried, or served in a variety of dishes, such as palak paneer (spinach curry) or mattar paneer (peas). Paneer can also be eaten as a snack or incorporated into breakfast dishes.
There are several theories about the origins of paneer. One theory suggests that it originated in Persianate lands and spread to the Indian subcontinent under Muslim rule, particularly during the Delhi Sultanate and Mughal Empire. Another theory proposes that paneer is Afghan in origin and was introduced to India by Afghan and Iranian travellers or invaders. Some also believe that the technique of "breaking" milk with acid was introduced to Bengal by the Portuguese in the 17th century, influencing the development of Indian acid-set cheeses like paneer.
Paneer is a versatile ingredient that can be prepared in a variety of ways. It is a popular choice for vegetarian and vegan dishes in Indian cuisine and can be easily made at home or purchased from local Indian grocers or large grocery stores.
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How to fry paneer
Yes, you can fry paneer! Here is a step-by-step guide on how to do it:
Preparation
Firstly, cut the paneer into thin slices, about 1/4 to 1/2 inch thick. Then, cut each slice into 1-inch pieces. If you are using fresh paneer, make sure it is fully chilled as it will be easier to work with. Place the chopped paneer in a mixing bowl.
Marinating
If you want to marinate your paneer, whisk garlic and ginger paste, spices, and yoghurt together in a bowl. Pierce the paneer cubes with a fork or toothpick so that the marinade can penetrate. Add the paneer to the bowl and leave to marinate for about 30 minutes.
Spices
In a small bowl, mix 1 tablespoon of olive oil with your choice of spices. Spices could include turmeric, coriander, cumin, paprika, and salt. You can also use lemon juice instead of chaat masala. Drizzle this spiced oil over the paneer and toss to coat with the spices. You may need to use your hands to rub the spices into the paneer.
Frying
Heat a skillet with 1-2 tablespoons of olive oil over medium heat. Make sure your pan is hot before placing the paneer in. Use a heavy cast-iron pan and only use a non-stick pan if your paneer is not battered. Add the paneer pieces and pan-fry for about 3 to 4 minutes, until they are golden brown. Fry until browned on one side, then flip the paneer over and fry on the other side. You can brown all sides if you prefer.
Serving
Transfer the fried paneer to a plate and dust with paprika. It is best to serve the paneer immediately as the pieces will harden once they cool. You can serve the paneer as is, or add it to a curry sauce of your choice.
Tips
- If you are using a cast-iron pan, make sure it is well-seasoned and be extra cautious as the spices can easily burn.
- Regulate the heat often and avoid touching the paneer until the base is crisp.
- If you are serving the paneer without sauce, it is best to marinate it.
- If you are adding the fried paneer to a curry, you can leave out the marinating step.
- If you want your paneer to be crispy, you can coat it with cornstarch before frying.
- To reheat any leftovers, pan-fry the paneer again.
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Serving suggestions
There are many ways to serve fried paneer. It can be served as a starter or appetizer, perhaps with an onion salad or onion rings, or mint chutney, or mango chutney with crispy lettuce. It can also be served with rice, such as pulao, biryani, or pilaf. It is also good with flatbread, roti, paratha, naan, or bread.
Fried paneer can be added to a curry, but this may cause the coating to come off. It can be used as a filling for sandwiches, rolls, wraps, or frankies. It can be served with dal-rice, or curry-rice.
For a party appetizer, try making Paneer 65, a spicy South Indian dish made with flour, spices, and herbs. This is a vegetarian variation of the popular South Indian Chicken 65, made by deep-frying marinated and batter-coated paneer until crisp, then tossing in a spicy tempering made with spices, garlic, curry leaves, and sometimes yogurt or lemon juice.
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Marinating paneer
Paneer is a type of fresh cheese common in Indian and Southeast Asian cuisines. It has a chewy texture and a fairly bland flavour. As a result, paneer is often marinated before being cooked to enhance its flavour and texture.
There are many different ways to marinate paneer, but a common method involves whisking together garlic and ginger paste, spices, and yoghurt. Using a fork or toothpick, pierce the paneer cubes so that the marinade can penetrate, then add the paneer to the marinade and leave for about 30 minutes. You can also leave the paneer to marinate for longer—up to 2 hours or overnight. The longer it marinates, the more the flavours will infuse.
Once the paneer has finished marinating, it can be cooked in a variety of ways, including grilling, pan-frying, baking, or adding to a curry. If you're pan-frying, heat oil in a frying pan over medium-high heat. When it begins to bubble, remove the paneer from the marinade and add it to the hot oil. Fry until browned on one side, then flip the paneer over and fry the other side.
If you're adding marinated paneer to a curry, you can gently add the paneer pieces to a simmering curry sauce and cook for about 5-10 minutes on low heat, allowing the paneer to absorb the curry flavours.
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Reheating paneer
Paneer is a soft, fresh cheese common in Indian and Southeast Asian cuisines. It has a chewy texture and does not have much flavour on its own. It is also similar to halloumi in that it stays firm and does not melt when heated.
Paneer can be fried, baked, grilled, or oven-roasted. It can be added to curries, salads, or stir-fries. It can also be served as a snack or appetiser.
If you have leftover fried paneer, the best way to reheat it is to pan-fry it again. Here is a step-by-step guide:
- Cut the paneer into thin slices, about 1/4 to 1/2 inch thick.
- Cut each slice into 1-inch pieces.
- Transfer the paneer into a mixing bowl.
- In a separate bowl, mix 1 tablespoon of olive oil with spices such as turmeric, coriander, cumin, paprika, and salt.
- Drizzle the spiced oil over the paneer and toss to coat evenly. You may need to use your hands to rub the spices into the paneer.
- Heat a skillet with 1 1/2 tablespoons of olive oil over medium heat.
- Add the paneer pieces and pan-fry for about 3 to 4 minutes on each side, until they are golden brown.
- Transfer the fried paneer to a plate and dust with paprika.
It is important to note that paneer hardens once it cools, so it is best to serve it immediately after frying. If you plan to add it to a curry, be aware that the coating may come off when it comes into contact with moisture.
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Frequently asked questions
Yes, you can fry paneer. It is a popular dish in Indian restaurants and can be cooked in a variety of ways.
It is recommended to use a non-stick pan with a small amount of oil or ghee. Cut the paneer into thin slices, then cut each slice into cubes. Marinate the paneer cubes in a mixture of curd, garlic and ginger paste, and spice powders such as turmeric, coriander, cumin, paprika, and salt. Fry the paneer until crisp and golden brown.
Fried paneer can be served as a starter or appetizer, or as a side dish with rice, pulao, or bread such as roti, paratha, or naan. It can also be added to a curry or used as a filling for sandwiches, wraps, or rolls.
