Crispy Paneer Recipe- Ajwain & Kasuri Methi Flavored Indian Fry

Last Updated on 2 months by Neha Deshmukh

Crispy Paneer Recipe – Ajwain & Kasuri Methi Flavored Indian Fry

Introduction

Oh, paneer! It’s such a versatile ingredient, isn’t it? I remember the first time I made this crispy paneer – it was a total hit at a friend’s gathering. Everyone raved about the unique flavor, and I’ve been perfecting it ever since. This isn’t your average paneer fry; the ajwain and kasuri methi add a wonderfully aromatic and slightly tangy twist that’s seriously addictive. It’s perfect as a starter, a snack, or even a side dish with your favorite Indian meal. Let’s get cooking!

Why You’ll Love This Recipe

This recipe is a winner for so many reasons! It’s quick – ready in under an hour with minimal prep. The flavors are incredible – a beautiful balance of savory, spicy, and aromatic. Plus, it’s relatively easy to make, even if you’re new to Indian cooking. And honestly, who doesn’t love crispy, golden-brown paneer?

Ingredients

Here’s what you’ll need to create this deliciousness:

• 250 grams paneer (Indian cheese)
• 2 teaspoons oil (for the marinade)
• ¼ teaspoon ajwain (carom seeds)
• 1 teaspoon red chilli flakes (adjust to your spice preference!)
• 1 teaspoon fresh ginger garlic paste
• 3-4 tablespoons besan (gram flour)
• 2-3 tablespoons dried fenugreek leaves (kasuri methi)
• ½ teaspoon sugar
• 1 tablespoon lemon juice
• ½ teaspoon chaat masala
• Salt to taste
• Water as needed (to make the marinade)
• Oil as needed (for frying)

Ingredient Notes

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

Paneer Selection & Quality

The quality of your paneer really matters. I prefer using fresh, soft paneer – it holds the marinade beautifully. If you’re using frozen paneer, make sure to thaw it completely and gently squeeze out any excess water.

Ajwain (Carom Seeds): Flavor & Digestive Benefits

Ajwain isn’t something everyone has in their pantry, but it’s worth seeking out! It has a unique, thyme-like flavor and is known for its digestive properties. It adds a lovely warmth to the dish.

Kasuri Methi (Dried Fenugreek Leaves): Aromatic & Unique Taste

Kasuri methi is a game-changer. Don’t skip it! It has a slightly bitter, yet incredibly aromatic flavor that’s signature to many North Indian dishes. Crush it lightly between your palms before adding it to release its fragrance.

Besan (Gram Flour): Achieving the Perfect Coating

Besan is the key to that perfect crispy coating. Make sure it’s fresh and finely ground. You can find it at most Indian grocery stores.

Oil Choice for Frying: Regional Preferences

Traditionally, this would be fried in mustard oil in some parts of India, but any neutral oil like vegetable or canola oil works perfectly well. I usually use sunflower oil.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cut your paneer into 2-inch cubes and set them aside.
2. Heat 2 teaspoons of oil in a pan over medium heat. Add the ajwain and fry for about 5 seconds, until it becomes fragrant.
3. Reduce the heat to low. Add the red chilli flakes and sauté for 15 seconds.
4. Now, add the ginger-garlic paste and sauté for another 10 seconds, until you can smell that lovely aroma.
5. Mix in the besan and roast for 1-2 minutes, stirring constantly to prevent it from burning.
6. Crush the kasuri methi lightly and add it to the pan. Sauté for another minute.
7. Season with salt and add the sugar and lemon juice. Mix everything thoroughly.
8. Gradually add water, a little at a time, to create a thick marinade paste. You want it to coat the paneer nicely.
9. Gently coat the paneer cubes with the marinade, making sure each piece is evenly covered. Be gentle so you don’t break them!
10. Let the paneer marinate in the refrigerator for 15-20 minutes. This allows the flavors to really meld together.
11. Heat oil in a pan over medium heat. Carefully place the marinated paneer pieces in the hot oil, making sure not to overcrowd the pan.
12. Pan-fry until crispy and golden brown on both sides.
13. Sprinkle with chaat masala and serve immediately with your favorite mint chutney!

Expert Tips

A few little secrets to make this recipe even better:

Achieving Maximum Crispiness

Don’t overcrowd the pan when frying! This lowers the oil temperature and results in soggy paneer. Fry in batches if necessary.

Marination Time & Temperature

While 15-20 minutes is good, you can marinate the paneer for up to a couple of hours for a more intense flavor.

Preventing Paneer from Breaking

Be very gentle when coating and frying the paneer. It’s delicate!

Variations

Let’s get creative!

Vegan Crispy “Paneer” (Tofu Adaptation)

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 Option (Alternative to Besan)

Use rice flour or chickpea flour as a substitute for besan.

Spice Level Adjustment (Mild to Spicy)

Adjust the amount of red chilli flakes to your liking. You can also add a pinch of cayenne pepper for extra heat.

Festival Adaptations (Diwali, Holi Snack)

This makes a fantastic snack for festivals! It’s always a hit during Diwali and Holi.

Serving Suggestions

This crispy paneer is amazing on its own, but here are a few ideas:

• Serve with mint chutney or tamarind chutney.
• Add it to a wrap or roll.
• Enjoy it as a side dish with dal and rice.
• It’s also fantastic as part of a larger Indian appetizer platter.

Storage Instructions

This is best enjoyed fresh! However, you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or air fryer to restore some of the crispiness.

FAQs

Got questions? I’ve got answers!

What type of paneer works best for frying?

Fresh, soft paneer is ideal. If using frozen, thaw completely and squeeze out excess water.

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

Yes, you can! The marinade will keep in the refrigerator for up to 24 hours.

What is ajwain and where can I find it?

Ajwain (carom seeds) is a spice with a thyme-like flavor. You can find it at Indian grocery stores or online.

Can I bake the paneer instead of frying it?

You can! Bake at 200°C (390°F) for about 20-25 minutes, flipping halfway through. It won’t be quite as crispy, but it’s a healthier option.

How do I prevent the besan coating from becoming too thick?

Make sure your marinade isn’t too thick. Add water gradually until you reach a coating consistency. Also, don’t overcoat the paneer.