Crispy Paneer Fry Recipe – Authentic Indian Spiced Paneer Tikka

Last Updated on 2 months by Neha Deshmukh

Crispy Paneer Fry Recipe – Authentic Indian Spiced Paneer Tikka

Hey everyone! If you’re craving a quick, flavorful, and utterly satisfying Indian snack or side dish, you have to try this Crispy Paneer Fry. It’s one of those recipes I come back to again and again – perfect for a weeknight dinner or when you have guests over. Honestly, I first made this when I was trying to impress my now-husband with my cooking skills, and it’s been a hit ever since! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This paneer fry is seriously addictive. It’s crispy on the outside, wonderfully soft on the inside, and packed with aromatic Indian spices. Plus, it’s surprisingly easy to make – ready in under 20 minutes! It’s a fantastic vegetarian option that even meat-eaters will adore.

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 200 gms paneer
• 2-3 tablespoons oil (for frying + ½ tsp for marinade)
• ¼ cup thick curd (hung curd is best!)
• ¼ teaspoon turmeric powder
• 1 heaped teaspoon red chilli powder (adjust to your spice preference)
• ½ teaspoon coriander powder
• ¼ teaspoon cumin powder
• ½ teaspoon garam masala powder
• 1 teaspoon ginger garlic paste
• Salt to taste

Ingredient Notes

Let’s talk ingredients – a few little things can make a big difference!

Paneer: Choosing the Right Type & Freshness
The star of the show! I prefer using a firm paneer that holds its shape well during frying. You can find it at most Indian grocery stores. If using store-bought paneer, soaking it in warm water for 10-15 minutes before marinating helps soften it up.

Curd (Dahi): The Importance of Thick, Hung Curd
This is key for a good marinade. Hung curd (also known as Greek yogurt) is thicker and less watery, which helps the spices cling to the paneer. To make hung curd, simply tie yogurt in a muslin cloth and let the excess water drain for a few hours.

Spice Powders: Quality & Freshness for Maximum Flavor
Don’t skimp on the spices! Fresh, high-quality spice powders will give you the best flavor. If you can, grind your own spices – the difference is incredible.

Oil: Selecting the Best Oil for Frying
I usually use vegetable oil or canola oil for frying. They have a high smoke point and a neutral flavor. You could also use peanut oil if you like.

Regional Variations in Spice Blends

Every family has their own little twist on this recipe! Some people add a pinch of kasuri methi (dried fenugreek leaves) to the marinade for a lovely aroma. Others like to include a dash of amchur (dry mango powder) for a tangy kick. Feel free to experiment and find what you like best. My friend’s grandmother always adds a tiny bit of black pepper – it’s delicious!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, slice the 200g paneer block into thin, even slices. About ¼ inch thick is perfect.
2. In a bowl, combine the ¼ cup thick curd, ¼ teaspoon turmeric powder, 1 heaped teaspoon red chilli powder, ½ teaspoon coriander powder, ¼ teaspoon cumin powder, ½ teaspoon garam masala powder, 1 teaspoon ginger garlic paste, ½ teaspoon oil, and salt to taste. Mix well to form a thick marinade.
3. Gently coat the paneer slices evenly with the marinade. Make sure every piece is nicely covered!
4. Let the marinated paneer sit for at least 15 minutes. This allows the flavors to meld together.
5. Heat 2-3 tablespoons of oil in a pan over medium heat.
6. Carefully place the marinated paneer slices in the hot oil, working in batches to avoid overcrowding the pan.
7. Shallow fry the paneer for 2-3 minutes per side, until golden brown and crispy. Flip carefully with forks to avoid breaking the paneer.
8. Drain the fried paneer on a paper towel-lined plate to remove any excess oil.
9. Serve hot with onion rings, a squeeze of lemon juice, or as a side dish with your favorite Indian meal.

Expert Tips

Want to take your paneer fry to the next level? Here are a few of my go-to tips:

Achieving the Perfect Crispness
Don’t overcrowd the pan! Frying in batches ensures the oil temperature stays consistent, resulting in perfectly crispy paneer.

Marination Time: Finding the Sweet Spot
While 15 minutes is good, you can marinate the paneer for up to an hour for even more flavor.

Preventing Paneer from Sticking to the Pan
Make sure the oil is hot enough before adding the paneer. Also, use a non-stick pan if you have one.

Oil Temperature Control for Even Cooking
Keep the heat at medium. If the oil is too hot, the paneer will burn on the outside before it’s cooked through.

Variations

Let’s get creative!

Vegan Paneer Fry (Using Tofu)
Swap the paneer for firm or extra-firm tofu, pressed to remove excess water. It’s a fantastic plant-based alternative!

Gluten-Free Adaptation
This recipe is naturally gluten-free! Just double-check that your spice powders haven’t been processed in a facility that also handles gluten.

Spice Level Adjustment (Mild, Medium, Hot)
Adjust the amount of red chilli powder to your liking. For a milder flavor, use just ½ teaspoon. For a fiery kick, add up to 1 ½ teaspoons.

Festival Adaptations (Navratri, Diwali)
This paneer fry is a popular snack during festivals like Navratri and Diwali. You can serve it with a mint-coriander chutney for an extra festive touch.

Serving Suggestions

This crispy paneer fry is incredibly versatile. Here are a few ideas:

• As a starter or appetizer
• As a side dish with dal and rice
• In a wrap or sandwich
• With a side of mint chutney or tamarind chutney

Storage Instructions

Leftover paneer fry can be stored in an airtight container in the refrigerator for up to 2 days. It won’t be as crispy when reheated, but it will still be delicious!

FAQs

Got questions? I’ve got answers!

What type of paneer works best for frying?
Firm paneer is ideal, as it holds its shape well.

Can I marinate the paneer overnight?
Yes, you can! But be aware that the paneer might become a bit softer.

How do I prevent the paneer from becoming rubbery?
Don’t over-marinate the paneer, and don’t fry it for too long.

What is the best way to reheat leftover paneer fry?
You can reheat it in a pan, oven, or air fryer. A quick pan-fry will help restore some of the crispness.

Can I bake the paneer instead of frying it?
Yes, you can! Bake at 200°C (390°F) for 15-20 minutes, flipping halfway through. It won’t be as crispy as fried paneer, but it’s a healthier option.

Enjoy! I really hope you love this recipe as much as I do. Let me know in the comments how it turns out for you!