Air-Fryer Paneer: A Quick, Easy, And Healthy Treat

Making paneer in an air fryer is a quick, easy, and healthy way to prepare this Indian dish. It's a great option for those who don't have a traditional clay oven (tandoor) at home and want to avoid the mess and hassle of using cooking oil. Air-fried paneer is a delicious vegetarian appetizer or main course that can be served in a variety of ways.

How to Make Paneer in an Air Fryer

Preparing the paneer

Firstly, gather your ingredients. You will need fresh homemade or store-bought paneer (Indian cottage cheese), which you can cut into equal-sized cubes of around 1-inch. You can also cut the paneer into slightly larger chunks of 2 to 3 inches. In addition to the paneer, prepare your chosen spices and herbs. Common choices include ginger-garlic paste, red chilli powder, garam masala, dried herbs, pepper, salt, and kashmiri chilli powder. You will also need a binding agent, such as corn starch or chickpea flour, and a coating, such as breadcrumbs or chickpea flour.

Next, prepare your marinade. In a bowl, combine your chosen spices, herbs, and salt with a binding agent and a drizzle of olive oil. Add the paneer cubes to this mixture and mix well, ensuring all the paneer pieces are evenly coated. You can also add in vegetables such as bell peppers and onions at this stage if you wish to include them on your skewers.

Now, it's time to prepare the corn starch batter. Add a little water to the corn starch to create a semi-liquid batter. Be careful not to make it too thick. If you are using chickpea flour instead, simply add water as needed to make a paste.

Dip each paneer cube into the batter, allowing any excess to drain off, and then roll them completely in the coating mixture, ensuring all sides are covered. If you are using breadcrumbs, you can add some extra spices to this mixture for an extra punch of flavour. Place the coated paneer cubes in the refrigerator for at least 15 minutes to help the coating hold.

If you are using wooden skewers, soak them in water for around 15 minutes before assembling. This will prevent them from burning during cooking. Thread the paneer and any vegetables onto the skewers, leaving a little space between each piece for even cooking.

Your paneer is now ready to be cooked in the air fryer! Brush or spray the air fryer basket with oil and arrange the skewers or individual pieces in a single layer, leaving a little space between each one. Follow the cooking instructions provided by your chosen recipe, typically cooking at a temperature of around 350-450°F for 5-7 minutes, and then flipping and cooking for a further 2-5 minutes until the paneer is browned and slightly charred.

Making the marinade

• Yogurt (Greek or plain)
• Oil (light olive or avocado)
• Lemon or lime juice
• Ginger (crushed or grated)
• Garlic (crushed or grated)
• Kasoori methi (dried fenugreek leaves)
• Salt
• Garam masala
• Red chilli powder (Kashmiri)
• Paprika (regular, not smoked)
• Chaat masala
• Ground coriander
• Turmeric

Whisk the ingredients together until smooth and combined. You can then add the cut pieces of paneer to the bowl and toss until the paneer is evenly coated. Cover the bowl and place it in the fridge to marinate for at least 30 minutes, or longer if you have the time—the longer you leave it, the more the paneer will absorb the flavours.

Preparing the skewers

Step 1: Chop the Ingredients

Start by cutting your paneer block into evenly sized cubes. Aim for a thickness of around 1/2 to 1 inch. You will also need to cut up some vegetables to go on the skewers. Bell peppers and onions are popular choices, but you can also add tomatoes or other vegetables of your choice. Cut the vegetables into chunks or slices that are similar in size to the paneer cubes.

Step 2: Prepare the Marinade

In a mixing bowl, combine plain Greek yogurt with a variety of spices and flavourings. The specific spices you use can vary depending on your taste preferences and the recipe you are following. Some common ingredients include oil, ginger, garlic, lime juice, besan flour, kasoori methi, salt, garam masala, red chilli powder, paprika, chaat masala, ground coriander, turmeric, and dried fenugreek leaves. Whisk the ingredients together until you have a smooth and well-combined mixture.

Step 3: Marinate the Paneer and Vegetables

Add the paneer cubes and chopped vegetables to the marinade. Toss or stir the mixture gently to ensure that all the pieces are evenly coated. Cover the bowl and place it in the refrigerator to marinate. The minimum marination time is typically around 30 minutes, but for the best results, you can leave it for longer. Some recipes recommend marinating for up to 2 hours or even overnight.

Step 4: Assemble the Skewers

Once the paneer and vegetables have finished marinating, it's time to assemble the skewers. If you are using wooden or bamboo skewers, remember to soak them in water for about 30 minutes beforehand to prevent them from burning. Thread the paneer and vegetable pieces onto the skewers, alternating between the two. Leave a little space between each piece to allow for even cooking. Repeat this process until all your skewers are prepared.

Step 5: Oil the Skewers

Before cooking, lightly brush or spray the skewers with oil. This step helps to prevent the paneer and vegetables from drying out during the cooking process. It also adds a little extra flavour and promotes even browning.

Your skewers are now ready to be cooked in your air fryer! Remember to follow the specific cooking instructions provided by your air fryer's manufacturer for the best results. Enjoy your delicious and flavour-packed paneer skewers!

Cooking the paneer

Now that you have your ingredients and your marinade, it's time to cook the paneer.

Firstly, cut the paneer into 1-inch cubes. You can also cut the paneer into 2-3 inch pieces, but the smaller the cubes, the quicker the cooking time. If you are making skewers, cut up your vegetables into 1-1.5 inch chunks. You can use onions, bell peppers, and tomatoes. Separate the onion layers.

Next, add your paneer cubes to the marinade and mix well. Make sure all the paneer cubes are coated. Leave the paneer to marinate for at least 30 minutes. You can also leave it for a few hours or overnight if you want the paneer to absorb more of the flavours.

When you are ready to cook, grease your air fryer basket with oil. You can do this by rubbing, brushing, or spraying oil onto the bottom grate. Preheat the air fryer to 350°F for 5 minutes.

Place the paneer in the air fryer basket in a single layer, leaving a little space between each piece. You may need to cook the paneer in batches. Cook at 350°F for 5 minutes, then flip the paneer and brush or spray with oil. Cook for a further 1-2 minutes. Repeat with any remaining batches.

Alternatively, you can cook the paneer on skewers. Soak the skewers in water for 30 minutes before assembling to prevent them from burning. Thread the vegetables and paneer onto the skewers, alternating between the two. Place the skewers in the air fryer basket, leaving a little space between each one. Set the air fryer to 450°F and cook for 7 minutes, then turn the skewers and cook for an additional 2-3 minutes.

Your paneer is cooked when it starts to char around the edges.

Reheating the paneer

Reheating paneer tikka is not generally advisable as the paneer can become chewy and hard. If you need to reheat your paneer tikka, it is best to use a microwave for a few minutes. This will ensure the tikkas are hot without compromising the texture of the paneer.

If you are reheating a paneer tikka dish that includes other ingredients, such as vegetables, take care not to overcook these. The microwave should still be suitable for reheating, but keep an eye on the dish to ensure it doesn't dry out or burn.

If you are reheating store-bought paneer tikka, follow the instructions on the packaging. Some pre-made paneer tikka may be suitable for reheating in an air fryer, but always check the instructions first.

It is worth noting that paneer tikka is best served fresh, so it is recommended to cook only what you plan to eat.

Frequently asked questions