Air fryer recipe · Mains
Chettinad Paneer Fry
Paneer cubes in a roasted pepper and fennel Chettinad masala, air fried until dry and coated.
- 20 minTotal time
- 180°CAir fryer
- 2Serves
- VegetarianDiet
Nutrition per serving
- 450kcal
- 33.5 gprotein
- 5.6 gcarbs
- 33.4 gfat
- 2.0 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- paneer250 g
- black pepper1 tsp
- fennel seeds1 tsp
- coconut2 tbsp
- ginger garlic paste1 tsp
- red chilli powder1 tsp
- curry leaves1 sprig
Method
Roast and grind
Dry roast the black pepper, fennel seeds and coconut in a pan over low heat until fragrant and lightly golden, then grind to a coarse powder. Roasting first wakes up the spices and gives a nutty depth.
Coat the paneer
Mix the paneer cubes gently with the spice powder, ginger garlic paste, red chilli powder and salt until each cube is evenly coated. Handle them lightly so the soft paneer holds its shape and does not crumble.
Preheat and arrange
Preheat the air fryer to 180°C. Place the paneer cubes in one layer with a little space between them and scatter the curry leaves on top. Spacing helps the masala dry onto the cubes and colour evenly.
Air fry
Air fry at 180°C for 11 min, turning the cubes once, until the masala coat looks dry and the paneer is lightly golden at the edges. Do not overcook, or the paneer can firm up and turn rubbery.
