Tillie Doyle
Paneer is a type of cheese common in Indian and Southeast Asian cuisines. It has a chewy texture and a mild flavour. Frying paneer is a popular way to add flavour to the cheese. To fry paneer, it is recommended to slice the cheese thinly, marinate it in a mixture of spices, thick curd, and salt, and then shallow fry the slices in oil until they are crispy and golden brown. The fried paneer can be served as an appetizer or side dish, or added to a curry.
| Characteristics | Values |
|---|---|
| Type of Cheese | Indian cottage cheese |
| Texture | Chewy |
| Flavour | Bland |
| Spices Used | Turmeric, coriander, cumin, paprika, garam masala, red chilli powder, black pepper powder, green chillies, fennel powder |
| Other Ingredients | Olive oil, thick curd, onion, tomatoes, garlic, ginger |
| Method | Pan-fried, shallow-fried, air-fried |
| Serving | Appetizer, side dish, filling for sandwiches, wraps, rolls, frankies |
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What You'll Learn
Spices and flavourings
Paneer is a fresh, soft, and chewy cheese that is commonly used in Indian and Southeast Asian cuisines. It is often flavourless on its own, so it is typically flavoured with spices and sauces or by pan-frying.
When frying paneer, it is important to note that the spices can easily burn, so it is recommended to regulate the heat accordingly. It is also advised to avoid touching the paneer while frying until the base is crisp, as the coating can come off if handled when it is undercooked.
Spices
- Turmeric powder
- Kashmiri red chilli powder
- Coriander powder
- Cumin powder
- Garam masala powder
- Fennel powder
- Paprika
- Cumin
- Coriander
- Salt
Other Flavourings
- Lemon juice
- Olive oil
- Ghee
- Mint chutney
- Onion salad
- Chaat masala powder
- Kasoori methi
- Tikka masala
- Tandoori masala powder
- Curry powder
- Fenugreek
- Poha (flattened rice)
- Cornstarch
To ensure an even coating of spices on the paneer, it is recommended to mix the spices with olive oil before tossing them with the paneer. This method adds flavour to the paneer and helps prevent the spices from burning.
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Oil temperature
When frying paneer cheese, the oil temperature should be kept at a medium heat. This allows the paneer to cook through without burning the spices.
It is important to note that paneer cheese should be fried at a lower temperature than other foods. This is because paneer is a soft cheese, and higher temperatures will cause it to melt or disintegrate. A medium heat setting allows the paneer to develop a crispy exterior without compromising its structure.
The ideal temperature for frying paneer cheese is between 325°F and 350°F (163°C and 177°C). This temperature range will ensure that the paneer cooks evenly and develops a golden-brown exterior.
It is recommended to use a cooking thermometer to monitor the oil temperature, especially if frying in larger batches. This will help to ensure consistent results and prevent the oil from overheating.
Additionally, it is important to regulate the heat as needed, especially when using a cast-iron pan or skillet. These pans retain heat effectively, so the temperature may need to be adjusted to prevent overheating.
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Marinating paneer
Yes, you can fry paneer cheese! It is a simple and quick appetizer made by coating paneer with spices and frying it in a little oil.
Paneer is a fresh cheese that is common in Indian and Southeast Asian cuisines. It has a chewy texture and a mild taste. Marinating chunks of paneer can totally transform it, making it more tender and flavourful.
- Use thick curd or yoghurt along with spice powders and salt. You can use a combination of turmeric powder, Kashmiri red chilli powder, coriander powder, cumin powder, and garam masala powder.
- Marinate for a minimum of 15 minutes, but for deeper flavours, leave it for an hour or two in the fridge.
- You can also add chat masala powder to the marinade for a slightly sour taste.
- If you don't have curd or yoghurt, you can use spice powders with a little water to coat the masala.
- For a creamier marinade, add some yoghurt.
- Lemon or lime juice adds a tangy zest and helps to tenderize the paneer.
- Minced garlic infuses a sharp, aromatic flavour.
- Garam masala adds warmth and depth with its blend of spices, including cumin powder, coriander powder, cinnamon, and cloves.
- Turmeric adds colour and a hint of earthiness.
- Cayenne or Kashmiri red chilli powder adds heat and enhances overall taste.
- Salt balances and enhances the flavours of the marinade.
- For an extra citrus kick, add some lemon zest into the marinade.
- Marinate the paneer in the fridge, covered, until you are ready to serve.
- For an olive oil-based marinade, heat the oil in a saucepan over medium-low heat. Add black peppercorns, sliced garlic, lemon peel, and sliced chillies. Then add salt and Kashmiri red chilli powder, followed by the juice of half a lemon, chopped cilantro, and sliced green onions. Pour the warm oil over the paneer cubes and toss to coat.
Once the paneer is marinated, it can be grilled, pan-fried, or added to curries.
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Frying methods
Paneer is a type of fresh cheese common in Indian and Southeast Asian cuisines. It has a chewy texture and a mild flavour. Frying is a popular way to prepare paneer, and there are several methods to achieve this.
Pan-Frying
One of the most common ways to fry paneer is in a pan. This can be done with a cast-iron pan or a non-stick pan. It is important to ensure that the oil is very hot before adding the paneer to the pan. Some recipes suggest using a liberal amount of ghee, while others recommend olive oil. If using a cast-iron pan, it is important to regulate the heat to avoid burning the spices. It is also important to avoid touching the paneer while frying until the base is crisp, as the coating can come off if handled too early.
Air Frying
Another option for frying paneer is to use an air fryer. This method can be done at 200 degrees Celsius, flipping the paneer halfway through cooking.
Shallow Frying
Shallow frying is a technique where the paneer is only partially submerged in hot oil. This method can be used to achieve a crispy exterior and juicy interior.
Marination
Before frying, paneer can be marinated in a variety of spices and ingredients. One option is to whisk garlic and ginger paste, spices, and yoghurt together and pierce the paneer cubes to allow the marinade to penetrate. Another option is to marinate the paneer in thick curd, spice powders, and salt. It is recommended to marinate the paneer for about 30 minutes before frying.
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Serving suggestions
Fried paneer cheese is a versatile dish that can be served in a variety of ways. It is best served immediately after cooking, as it tends to lose its crisp texture over time. Here are some serving suggestions for fried paneer cheese:
Appetizer or Starter:
Fried paneer makes a delicious and addictive appetizer or starter. It can be served on its own or with a variety of dips and sides. Some options include mint chutney, onion salad, coriander chutney, red onion chutney, tamarind chutney, or onion rings with chaat masala powder. Fried poppadoms can also be a great side dish to accompany the fried paneer.
Side Dish:
Fried paneer is an excellent side dish to accompany a variety of main courses. It goes well with rice-based dishes such as dal-rice, curry-rice, pilafs, and biryani. It can also be served with roti or pulao. For a simpler option, serve it with plain basmati rice or coconut rice.
Salads and Soups:
Fried paneer can add a tasty twist to your salads and soups. It provides a nice contrast of textures and flavours when paired with fresh greens and a tangy dressing.
Sandwiches, Rolls, and Wraps:
Fried paneer makes a great filling for sandwiches, rolls, or wraps. It can be a tasty and quick option for a light meal or snack.
Curries:
Fried paneer can be added to curries, but it is important to note that the crispy coating may come off when it comes in contact with moisture. To retain the crispness, it is best to add the fried paneer to the curry just before serving. This will allow the paneer to become soft and delicious in the centre while staying crisp on the outside.
Flatbreads:
Fried paneer can be served on warm flatbreads with a spread of mango chutney and topped with crispy lettuce for a tasty and satisfying meal.
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Frequently asked questions
Yes, paneer cheese can be fried. It is a simple process that involves coating the cheese with spices and frying it in a little oil.
To fry paneer cheese, first slice the paneer into thin pieces. Marinate the paneer in a mixture of thick curd, spice powders, and salt. Heat oil in a pan and shallow fry the paneer until it is crisp and golden brown.
Fried paneer cheese can be served as a starter or appetizer, or used as a filling for sandwiches, rolls, or wraps. It can also be served with rice or pulao.
