Cody Casey
Paneer is a type of fresh, chewy cheese common in Indian and Southeast Asian cuisines. It is known for its chewy texture and mild flavor. While paneer is delicious on its own, it can also be seasoned with a variety of spices and herbs to enhance its flavor. This can be done by marinating the paneer in a spice mixture or coating it with spices before frying. Some common spices and herbs used to season paneer include turmeric, coriander, cumin, paprika, black pepper, ginger, chilli flakes, and fresh coriander leaves. Additionally, paneer can be fried, baked, or grilled to create a crispy texture.
| Characteristics | Values |
|---|---|
| Paneer flavour | Bland |
| Spices used | Turmeric, coriander, cumin, paprika, salt, fennel powder, black pepper, chilli flakes, ginger, Chinese 5-spice, green chillies, spring onion, sliced olives, sundried tomatoes, garlic, dried oregano, fresh basil, ground allspice, dried thyme, dried garlic powder, scotch bonnet chilli, smoked paprika, ground cumin, dried onion powder |
| Oil used | Olive oil |
| Pan type | Non-stick, cast iron |
| Marinade | Yoghurt, ginger and garlic paste |
| Accompaniments | Rice, pasta, naan, chapati, poppadoms, onion salad, mint chutney |
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What You'll Learn
Spices to use
Paneer is a type of fresh, chewy cheese common in Indian and Southeast Asian cuisines. It has a mild flavour and can be seasoned with a variety of spices and herbs.
When preparing paneer, it is important to use a non-stick pan or a well-seasoned cast-iron pan to prevent sticking and burning. The paneer should be cut into thin slices, about 1/4 to 1/2 inch thick, before being coated in spices.
Some common spices used to season paneer include:
- Turmeric
- Cumin
- Coriander
- Paprika
- Salt
- Black pepper
- Ginger
- Chilli flakes
- Fennel powder
- Chinese 5-spice
- Dried thyme
- Garlic powder
- Smoked paprika
- Ground cumin
- Dried onion powder
These spices can be mixed with olive oil and drizzled over the paneer, or the paneer can be marinated in a mixture of garlic, ginger, spices, and yoghurt. The spiced paneer is then pan-fried until golden brown.
Paneer can also be infused with herbs and spices such as Mediterranean flavours like sliced olives, chopped sundried tomatoes, garlic paste, dried oregano, and fresh basil, or Jamaican Jerk spices like ground allspice, dried thyme, dried garlic powder, and chopped Scotch bonnet chilli.
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How to coat the paneer
Paneer is a fresh, chewy Indian cheese with a mild flavour. It is commonly used in Indian and Southeast Asian cuisines. To add flavour to paneer, it can be coated with spices and fried, or added to a sauce.
To coat paneer with spices, mix the spices with oil and toss the paneer in the mixture. You may need to use your hands to rub the spices into the paneer. Spices that can be used include turmeric, coriander, cumin, paprika, salt, curry powder, chilli powder, and fennel powder. You can also add hot pepper and red pepper flakes for extra spice.
If you are using lemon juice instead of chaat masala, dip each slice of paneer in the lemon juice before coating in the spice mixture.
If you are frying the paneer, use a non-stick pan or a well-seasoned cast-iron pan. Fry the paneer on a medium heat for 3-4 minutes until the bottom is crisp, then turn the pieces over and fry the other side. If you are using a cast-iron pan, be extra cautious as the spices can easily burn, so regulate the heat. Avoid touching the paneer until the base is crisp, or the coating may come off.
If you are adding the paneer to a sauce, gently mix the paneer with the sauce to coat it. If the sauce is too thick, add a small amount of water.
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Frying technique
Frying paneer is a simple process, but there are a few key steps to follow to ensure the best results. Firstly, it is important to use chilled, fresh paneer as it is easier to work with. Cut the paneer into thin slices, about 1/4 to 1/2 inch thick, then cut each slice into 1-inch pieces. You can then choose to marinate the paneer or coat it in spices.
To marinate the paneer, whisk together a mixture of garlic, ginger paste, spices, and yoghurt. Pierce the paneer cubes with a fork or toothpick to allow the marinade to penetrate, then leave to marinate for 20 minutes to several days, depending on your time frame.
To coat the paneer in spices, mix together ground spices such as turmeric, coriander, cumin, paprika, and salt. You can also use lemon juice in place of chaat masala. Dip each slice of paneer in the lemon juice, if using, then coat evenly with the spice mixture.
Once the paneer is prepared, heat oil in a non-stick pan over medium heat. If using a cast-iron pan, ensure it is well-seasoned, and use a minimal amount of oil to prevent the spices from burning. Place the paneer pieces in the pan and fry for 3-4 minutes until golden brown and crisp on one side. Use two spatulas to gently turn the pieces over, then fry the other side for another 2-3 minutes.
Finally, transfer the fried paneer to a plate and serve immediately. If serving as an appetizer, it goes well with mint chutney and onion salad. As a side dish, it pairs well with dal-rice, curry-rice, pilafs, and biryani.
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Marinating paneer
To marinate paneer, you'll first need to cut it into uniform pieces. This can be cubes, slices, or any shape you prefer, as long as the pieces are evenly sized. This ensures that the marinade coats the paneer evenly.
Next, you'll want to prepare your marinade. A simple marinade can be made by combining vegetable oil, lemon or lime juice, minced garlic, garam masala, turmeric, cayenne or Kashmiri red chilli powder, and salt. Whisk or stir the mixture until all the ingredients are well blended. You can also add lemon zest for an extra citrus kick, or yoghurt for a creamier marinade.
Once your marinade is ready, gently add the paneer pieces and carefully toss them to coat each piece evenly. It's best to use your hands for this step to ensure a gentle yet thorough coating without breaking the paneer.
Allow the paneer to marinate for at least 15-30 minutes. However, a longer marination period, such as an hour or two in the fridge, will enhance the flavours even more. If you're using store-bought paneer, you can even marinate it overnight, but be aware that it may release some water. For fresh, homemade paneer, it's best not to marinate for more than a couple of hours, as it may start to break down.
Once your paneer is marinated, it's ready to be cooked according to your preference. It can be grilled, baked in the oven, pan-fried, cooked in an air fryer, or added to curries and tikka recipes.
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Serving suggestions
Paneer is a fresh, soft cheese common in Indian and Southeast Asian cuisines. It has a chewy texture but generally doesn't have much flavour on its own. There are many ways to season and serve paneer.
Paneer can be seasoned with a variety of spices, herbs, and sauces. Some common spices used include turmeric, coriander, cumin, paprika, salt, black pepper, ginger, chilli flakes, and fennel powder. Fresh herbs like coriander leaves or basil can also be added. To help the spices stick to the paneer, it can be tossed in a small amount of oil or yoghurt before cooking.
Paneer can be served as a simple appetizer or side dish. It can be cut into cubes or thin slices and then pan-fried until golden brown. It is important to note that paneer should be served immediately after cooking, as it will harden as it cools. It can be served with mint chutney and onion salad, or as a side dish with rice or bread. For example, it goes well with dal-rice, curry-rice, pilafs, or biryani, naan, chapati, or paratha.
Paneer can also be added to sauces or curries to create a more substantial dish. It can be marinated before frying to enhance the flavour, especially if served without a sauce. A simple marinade can be made by whisking together garlic and ginger paste, spices, and yoghurt. The paneer cubes can then be pierced with a fork or toothpick to help the marinade penetrate, and left to marinate for about 20-30 minutes.
Additionally, paneer can be used in a variety of recipes, such as samosas, Indo-Chinese dishes like Chilli Paneer and Paneer Manchurian, or Indian dishes like Paneer Fry and Masala Paneer.
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Frequently asked questions
Yes, you can season paneer. It is a fresh, mild cheese that is commonly seasoned and used in Indian and Southeast Asian cuisines.
There are many ways to season paneer. One common method is to coat the paneer in a spice mixture and then pan-fry it. Another option is to marinate the paneer in a mixture of spices, garlic, ginger, and yoghurt before frying. You can also season paneer by infusing it with herbs and spices, such as ground black pepper, ginger, chilli flakes, and fresh coriander leaves.
The spices used to season paneer can vary depending on the desired flavour profile. Some common spices used in Indian cuisine include turmeric, coriander, cumin, paprika, and salt. Other spice combinations can include Chinese 5-spice, Mediterranean herbs and spices, Jamaican jerk spices, or Tex-Mex spices.
Yes, you can marinate paneer. It is recommended to marinate the paneer cubes for about 20-30 minutes before cooking. However, you can also prepare the marinade in advance and add the paneer a few days before cooking.
Seasoned paneer is typically cooked by pan-frying. It is important to use a non-stick pan or a well-seasoned cast-iron pan to prevent the spices from burning. The paneer should be fried for 3-4 minutes on each side until golden brown and crisp.
