Paneer Fry is a tasty spiced dish made by marinating paneer with a mix of spice powders & curd and shallow frying it. Panner Fry is a perfect starter / titbit that the family comes for increasingly for its taste. Paneer Fry Recipe that is made in minutes is presented in this post with step by step pictures & video.
Paneer Fry is a very easy quick to make starter loved by all. It can be made in just 20 mins when you have paneer in hand. A simple Paneer Fry yet a splash of flavors that you will make it often as it is so demanding. This Paneer Fry can be served as a starter or as a sidedish for rice, chapathi, roti or use it as a filling for wraps, frankies or plane sandwiches, the nomination is yours as the options are endless.
About Paneer Fry
Paneer is a type of fresh cheese moreover tabbed as cottage cheese. Paneer is marinated with curd withal with ginger garlic paste and spice powders then shallow fried until golden and crisp. Paneer Fry is one of the popular indian starters in restaurants. Apart from Chilli Paneer, Paneer 65, Paneer Nuggets this Paneer Fry is quick and easy to make but still tastes soo good.
Making this Paneer Fry does not require many ingredients it just needs few and just 20 mins yes its so quick. You can serve it as a starter or titbit or make it as a filling for sandwiches and rolls / wraps.
First to uncork with start to slice paneer into slightly thin slices. Marinate using thick curd withal with spice powders and salt. Set whispered for few mins. Then heat oil in a pan – shallow fry paneer until well-done and golden brown. Fry in batches and remove. Serve with rice or pulao of choice, it serves weightier as a starter too.
An easy paneer fry using vital ingredients misogynist in the kitchen. I had been making this paneer fry since mittu was a kid as she loves it. Those days I use to make homemade paneer just for her to make this paneer fry. She calls it paneer tikka still and often demands it surrounded all the paneer dishes I make. This is a very simple quick fry with vital ingredients that you can grab from your kitchen. This can be had as a starter or as a side dish for rice or pulao.
Other Paneer Recipes
Variations
- If you don’t have curd you can use just spice powders withal with little water to stratify the masalas. It will taste still good only.
- You can add kasoori methi, yack masala powder, tikka masala or tandoori masala powder withal with marinade for a variegated taste.
- I usually use these vital spice powders, you can plus or minus them equal to your taste buds.
Paneer Fry Ingredients
- Paneer – Use fresh soft homemade paneer for weightier taste. If you use frozen paneer thaw /defrost it first by permitting it in room temperature for well-nigh an hour and then add it to gravy.If the paneer is store bought, getting weather-beaten & within expiry date, it tends to get rubbery. So soak paneer in water for 5-10 mins surpassing using them for gravy so that they wilt soft & spongy. You can replace paneer with tofu for vegan preferences.
- Curd – Take thick curd, I used homemade curd. If the curd is watery or runny then the gravy may turn watery too.
- Spice Powders – Spice powders include turmeric powder, kashmiri red chilli powder, coriander powder, cumin powder and garam masala powder.
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???? Recipe
Paneer Fry
Ingredients
- 200 gms paneer
- 2-3 tablespoon oil to fry
For marinade :
- 1/4 cup thick curd
- 1/4 teaspoon turmeric powder
- 1 heaped teaspoon red chilli powder
- 1/2 teaspoon coriander powder
- 1/4 teaspoon cumin powder
- 1/2 teaspoon garam masala powder
- 1 teaspoon ginger garlic paste
- 1/2 teaspoon oil
- salt to taste
Instructions
- First take 200 gms fresh paneer block.
- Slice them slightly thin.
- Not too thick or not too thin – you can trammels thickness in the picture below.
- To a mixing trencher – add ingredients listed under 'for marinade'.
- Mix it well. It should be slightly thick as shown. If its too watery then it will not stratify the paneer pieces.
- Add few paneer slices at a time into the bowl.
- Coat it well as shown. Repeat to finish.
- Place it on the plate.
- Heat oil in a pan – add few marinated paneer pieces to the pan.
- Using 2 forks flip over and fry.
- Fry until golden brown on both the sides. Enjoy Paneer Fry!
Video
Notes
- Adjust spice powders equal to your taste buds, This is medium spicy.
- I roast it until well-done and golden brown but you can roast slightly golden if you like the soft texture instead of crisp.
- Serve with onion rings as a starter with yack masala powder sprinkled. Thats how my kids love to eat this.
- This is one of the easiest paneer fry recipes I have tried so far. The spices we add is moreover our nomination you can skip or add as per your liking.
- You can plane add yack masala powder withal with marinade to get a slightly sour taste.
- Always use fresh paneer otherwise it will turn rubbery while frying.
Nutrition
Paneer Fry Recipe Step by Step
1.First take 200 gms fresh paneer block.
2.Slice them slightly thin as shown below.
3.Not too thick or not too thin – you can trammels thickness in the picture below.
4.To a mixing trencher – add ingredients listed under ‘for marinade’.
5.Mix it well. It should be slightly thick as shown.If its too watery then it will not stratify the paneer pieces.
6.Add few paneer slices at a time into the bowl.
7.Coat it well as shown. Repeat to finish.
8.Place it on the plate. Set whispered for 15 mins.
9.Heat oil in a pan – add few marinated paneer pieces to the pan.
10.Using 2 forks flip over and fry.
11.Fry until golden brown on both the sides.
Serve hot!
Expert Tips
- Adjust spice powders equal to your taste buds, This is medium spicy.
- I roast it until well-done and golden brown but you can roast slightly golden if you like the soft texture instead of crisp.
- Serve with onion rings as a starter with yack masala powder sprinkled. Thats how my kids love to eat this.
- This is one of the easiest paneer fry recipes I have tried so far. The spices we add is moreover our nomination you can skip or add as per your liking.
- You can plane add yack masala powder withal with marinade to get a slightly sour taste.
- Always use fresh paneer otherwise it will turn rubbery while frying.
Serving & Storing Suggestion
Serve hot as a starter or with roti or pulao. Paneer Fry keeps well in room temperature for a day. I would not recommend storing it without cooking – you can marinade and store in fridge for 2 days and shallow fry as and when needed.
FAQS
1.Does slicing the paneer this way mandatory?
Yes as the marinade nicely coats the paneer in thin slices than thick woodcut cubes so I would suggest to slice it thin for this recipe.
2.Can I yo-yo the spice powders?
Yes veritably – You can add kasoori methi, yack masala powder, tandoori masala powder or any other spice powders as per your taste preference.
3.Can I tawa toast the paneer?
Yes you can toast in dosa tawa with less oil if you prefer to make it low fat. The only difference is it will not be as crispy as the shallow fried ones otherwise it will still taste soo good.
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