Crispy Paneer Recipe – Ajwain & Besan Marinated Indian Fry

Last Updated on 1 month by Neha Deshmukh

Crispy Paneer Recipe – Ajwain & Besan Marinated Indian Fry

Introduction

Oh, paneer! It’s one of those ingredients that just feels like home, doesn’t it? I remember the first time I made this crispy paneer – it was for a little get-together with friends, and it disappeared in minutes! This recipe is a family favorite, and I’m so excited to share it with you. It’s a delightful blend of flavors and textures, with a satisfying crunch that’s seriously addictive. Get ready for a simple yet incredibly tasty Indian fry that’ll become a regular on your table.

Why You’ll Love This Recipe

This isn’t just any paneer fry. The secret lies in the marinade! The ajwain (carom seeds) adds a lovely warmth and digestive benefit, while the besan (gram flour) creates a beautifully crisp coating. It’s quick to make, perfect as a starter, a side dish, or even a snack. Plus, it’s easily customizable to your spice preference.

Ingredients

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

• 250-300 grams paneer
• 4 tablespoons gram flour (besan) – about 40-50 grams
• 1 teaspoon carom seeds (ajwain)
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala powder
• 1 teaspoon Kashmiri red chili powder
• 1 teaspoon lemon juice
• 1.5 teaspoons ginger-garlic paste
• Salt to taste
• 2 tablespoons water – about 30 ml
• 3 tablespoons oil (for frying)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Paneer: Choosing the Right Type

You want a paneer that holds its shape well during frying. I prefer using fresh paneer, but frozen works too – just make sure to thaw it gently in warm water first. Avoid paneer that feels overly soft or crumbly.

Besan (Gram Flour): Quality and Flavor

Good quality besan is key for that perfect crisp. It should be finely ground and have a fresh, slightly nutty aroma. If yours smells a bit stale, you can lightly roast it in a dry pan for a few minutes to revive the flavor.

Ajwain (Carom Seeds): The Digestive Powerhouse

Ajwain isn’t just about flavor; it’s also fantastic for digestion! It has a unique, slightly pungent aroma that adds a wonderful warmth to the dish. Don’t skip it!

Kashmiri Chili Powder: Color and Mild Heat

Kashmiri chili powder is a game-changer. It gives a beautiful vibrant red color without a lot of heat. If you don’t have it, you can use regular chili powder, but start with a smaller amount and adjust to your spice level.

Regional Variations in Spice Blends

Every family has their own little twist! Some people add a pinch of chaat masala to the marinade, while others like a dash of coriander powder. Feel free to experiment and make it your own.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, slice your paneer into thick cubes – about 1-inch pieces work well. If you’re using frozen paneer, gently thaw it in warm water before slicing.
2. In a mixing bowl, combine the gram flour, carom seeds, turmeric powder, garam masala powder, Kashmiri chili powder, lemon juice, ginger-garlic paste, and salt.
3. Add the water, a little at a time, and mix everything into a smooth, thick batter. You don’t want it too runny!
4. Now, gently coat the paneer cubes with the marinade, making sure each piece is nicely covered.
5. Cover the bowl and let the paneer marinate at room temperature for at least 30 minutes. For a deeper flavor, you can refrigerate it for a few hours – even overnight!
6. Heat the oil in a pan over medium heat. To test if the oil is hot enough, drop a tiny piece of paneer into it. It should sizzle and float to the surface.
7. Carefully fry the marinated paneer cubes in batches, turning them occasionally, until they’re golden brown and crispy on all sides.
8. Remove the fried paneer and drain it on paper towels to remove any excess oil.
9. Sprinkle with a little chaat masala and fresh herbs (like coriander or mint) before serving. Don’t forget your favorite chutneys!

Expert Tips

A few little secrets to take your paneer fry to the next level:

Achieving the Perfect Crisp

Don’t overcrowd the pan! Frying in batches ensures the oil temperature stays consistent, resulting in a crispier fry.

Marination Time: Balancing Flavor and Texture

While 30 minutes is good, longer marination (up to a few hours in the fridge) really allows the flavors to meld.

Oil Temperature: Avoiding Soggy Paneer

If the oil isn’t hot enough, the paneer will absorb too much oil and become soggy. Keep a close eye on the temperature!

Variations

Let’s get creative!

Vegan Crispy “Paneer” (Using Tofu)

Swap the paneer for firm or extra-firm tofu, pressed to remove excess water. It won’t be exactly the same, but it’s a delicious vegan alternative!

Gluten-Free Adjustments

This recipe is naturally gluten-free! Just double-check that your garam masala doesn’t contain any gluten-based ingredients.

Spice Level: Mild, Medium, or Spicy

Adjust the amount of Kashmiri chili powder (or regular chili powder) to your liking. A pinch of cayenne pepper can also add a nice kick.

Festival Adaptations (Diwali, Holi)

This makes a fantastic snack for festivals! During Diwali, I love serving it with a sweet tamarind chutney.

Serving Suggestions

This crispy paneer is incredibly versatile. Serve it as:

• An appetizer with mint chutney and tamarind chutney.
• A side dish with dal and rice.
• A snack with a cup of chai.
• A filling for wraps or sandwiches.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or air fryer to restore some of the crispness.

FAQs

Got questions? I’ve got answers!

What type of paneer works best for frying?

Fresh paneer is ideal, but frozen works well too if thawed properly. Look for a firm, non-crumbly variety.

Can I make the marinade ahead of time? How long will it keep?

Yes! You can make the marinade up to 24 hours in advance and store it in the refrigerator.

What is ajwain and can I substitute it with something else?

Ajwain (carom seeds) has a unique flavor. If you absolutely can’t find it, a pinch of dried oregano can offer a similar, though not identical, flavor profile.

How do I prevent the paneer from sticking to the pan?

Make sure the oil is hot enough before adding the paneer, and don’t overcrowd the pan.

Can I bake the paneer instead of frying it?

You can! Preheat your oven to 200°C (400°F). Place the marinated paneer on a baking sheet lined with parchment paper and bake for 15-20 minutes, flipping halfway through. It won’t be quite as crispy as fried paneer, but it’s a healthier option.