Spicy Paneer Fry Recipe – Curry Leaf & Chili Pepper Delight

Last Updated on 6 months ago by Neha Deshmukh

Spicy Paneer Fry Recipe – Curry Leaf & Chili Pepper Delight

Hey everyone! If you’re anything like me, you’re always on the lookout for a snack that’s both satisfying and packs a flavorful punch. This Spicy Paneer Fry is exactly that – crispy, tangy, and bursting with the aroma of curry leaves and chilies. I first made this for a Diwali get-together, and it disappeared within minutes! It’s become a regular in my kitchen ever since, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This isn’t your average paneer fry. The magic lies in the vibrant tempering of chilies and curry leaves, which creates a seriously addictive flavor. It’s quick to make, perfect for a weeknight craving, or a fantastic appetizer for guests. Plus, it’s easily customizable to your spice preference – more on that later!

Ingredients

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

• 200g Paneer, cut into ¾-inch cubes
• 1 teaspoon Ginger Garlic Paste
• ½ teaspoon Cumin Powder
• ½ teaspoon Garam Masala
• ½ teaspoon Coriander Powder
• 1 to 1 ½ teaspoons Red Chili Powder (adjust to taste)
• ¼ teaspoon Turmeric Powder
• ½ teaspoon Salt
• 1 ½ teaspoons Lemon Juice or Vinegar
• 4 sprigs Curry Leaves, roughly chopped
• 3 tablespoons Cornstarch or All-Purpose Flour
• 2 tablespoons Rice Flour
• 1 teaspoon Chopped Garlic
• 6-7 Green Chilies, slit lengthwise
• ½ teaspoon Crushed Black Pepper
• Oil for Deep Frying

Ingredient Notes

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

• Paneer Quality: Use fresh, soft paneer. If it feels a little dry, soak it in warm water for 15-20 minutes before marinating. This will help it stay tender.
• Curry Leaves: Fresh curry leaves are essential! They have a unique aroma that you just can’t replicate with dried ones. Look for vibrant green leaves that smell fragrant.
• Chili Variety: I like using a mix of green chilies for heat and color. You can adjust the type and quantity based on how spicy you like things.
• Spice Blend: Don’t skimp on the spice powders! A good quality blend of cumin, coriander, and garam masala is key to that authentic Indian flavor.
• Oil Choice for Frying: Use a neutral-flavored oil with a high smoke point, like vegetable or canola oil.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep. Rinse and pat those beautiful curry leaves dry. Slit and deseed the green chilies – unless you really like the heat! Crush the black pepper lightly.
2. Now for the paneer. Dice it into ¾-inch cubes (about 1.9cm). In a bowl, marinate the paneer with ginger garlic paste, cumin powder, garam masala, coriander powder, red chili powder, turmeric, salt, lemon juice (or vinegar), and chopped curry leaves. If the marinade seems a little dry, add a tablespoon or two of water to help it coat the paneer evenly. Let this sit for at least 30 minutes – longer is even better!
3. While the paneer marinates, let’s make the spicy tempering. In a small bowl, mix red chili powder, garlic paste, salt, a pinch of sugar, and vinegar (or yogurt) with a little water to form a paste. Set aside.
4. Time for the batter! In another bowl, whisk together cornstarch (or all-purpose flour), rice flour, salt, and enough water to create a smooth, coating batter.
5. Dip each marinated paneer cube into the batter, ensuring it’s fully coated.
6. Heat oil in a deep frying pan or wok over medium-high heat. Carefully drop the battered paneer into the hot oil in batches, being careful not to overcrowd the pan. Fry until golden brown and crispy, about 2-3 minutes per batch. Fry the curry leaves and green chilies separately for just a few seconds until crisp.
7. Drain the fried paneer on paper towels. Now, the grand finale! Heat a tablespoon of oil in a pan. Add the prepared spice paste and cook for a minute or two, until it thickens slightly. Toss in the fried paneer, crushed pepper, and fried curry leaves and chilies. Mix well to coat everything evenly. Adjust seasoning to taste.
8. Garnish with extra fried curry leaves and chilies, and serve immediately!

Expert Tips

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

• Achieving Crispiness: Make sure the oil is hot enough before adding the paneer. And don’t overcrowd the pan – frying in batches is key!
• Preventing Stickiness: The rice flour in the batter helps prevent the paneer from sticking together.
• Tempering Consistency: Keep a close eye on the tempering – you want it to thicken slightly, but not burn.
• Marination Time: The longer you marinate the paneer, the more flavorful it will be. I often marinate it for an hour or even overnight!

Variations

This recipe is a great base for experimentation! Here are a few ideas:

• Vegan Adaptation: Swap the paneer for firm or extra-firm tofu, pressed to remove excess water.
• Gluten-Free Adaptation: Ensure your spice blends are gluten-free, and use a blend of rice flour and potato starch for the batter.
• Spice Level Adjustment: For a milder flavor, reduce the amount of red chili powder. For a fiery kick, add a pinch of cayenne pepper!
• Festival Adaptations: This makes a fantastic Diwali snack or a crowd-pleasing appetizer for game day. My family loves it with a side of mint chutney.

Serving Suggestions

Serve this Spicy Paneer Fry hot and fresh! It’s delicious on its own, or with a side of:

• Mint Chutney
• Tamarind Chutney
• Raita (yogurt dip)
• A simple salad

Storage Instructions

Leftovers? Sure! While it’s best enjoyed immediately, you can store leftover paneer fry in an airtight container in the refrigerator for up to 2 days. To reheat, I recommend popping it in a preheated air fryer for a few minutes to crisp it up again.

FAQs

Got questions? I’ve got answers!

• What type of paneer works best for frying? Soft, fresh paneer is ideal. Avoid using pre-shredded paneer, as it tends to crumble.
• Can I make the marinade ahead of time? Absolutely! You can marinate the paneer up to 24 hours in advance.
• How do I prevent the paneer from becoming rubbery? Don’t overcook it! Fry it just until golden brown and crispy.
• What is the best way to store leftover paneer fry to maintain crispness? Store it in an airtight container and reheat in an air fryer.
• Can I bake the paneer instead of frying it? You can! Bake at 200°C (392°F) for about 15-20 minutes, flipping halfway through. It won’t be quite as crispy, but still delicious.

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