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Crispy Fried Paneer Cubes

This recipe transforms simple paneer into crispy, golden cubes with a crackly exterior and tender interior. The process involves coating the paneer in a seasoned cornstarch mixture and frying until perfectly crisp, making them ideal for stir-fries, salads, or snacks. The final result is a satisfying bite with a delightful crunch that holds up through various dishes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 400 grams firm paneer cut into 1-inch cubes
  • 1/4 cup cornstarch for coating
  • 1/4 teaspoon turmeric adds color and flavor
  • 1/2 teaspoon chili powder for a mild spicy kick
  • 1/2 teaspoon salt adjust to taste
  • 2 cups neutral oil sunflower or canola

Equipment

  • Sharp Knife
  • Mixing bowl
  • Deep frying pan or wok
  • Slotted spoon
  • Paper towels

Method
 

  1. Start by cutting the paneer into neat 1-inch cubes with a sharp knife, then pat them dry with a paper towel to remove any excess moisture.
  2. In a mixing bowl, combine the cornstarch, turmeric, chili powder, and salt to create a seasoned coating.
  3. Toss the paneer cubes gently in the spice mixture, ensuring each piece is evenly coated with a crackly layer of the seasoned cornstarch.
  4. Heat about 2 inches of oil in a deep frying pan or wok over medium heat until shimmering and just beginning to crackle, around 180°C (356°F).
  5. Gently add the coated paneer cubes in small batches, being careful not to overcrowd the pan so the oil temperature stays steady.
  6. Fry the paneer for 2-3 minutes, turning occasionally with a slotted spoon, until they turn deep golden brown and the crust crackles loudly.
  7. Use a slotted spoon to transfer the fried paneer to paper towels, allowing excess oil to drain for a minute or two.
  8. Repeat the frying process with remaining batches, maintaining the temperature for consistent crispness.
  9. Once all the paneer is fried, let it rest for a couple of minutes to set the crust, then serve immediately for maximum crunch, garnished with herbs or a squeeze of lime if desired.

Notes

For an extra crispy shell, double coat the paneer in the seasoned cornstarch mixture. Adjust spice levels according to taste, and serve hot for the best texture.