Air fryer recipe · Mains
Dry Chilli Paneer
Paneer cubes turn crisp in the air fryer, then get tossed in a spicy garlic-soy glaze. A dry, lightly charred Indo-Chinese favourite.
- 28 minTotal time
- 200°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 190kcal
- 12.4 gprotein
- 12.6 gcarbs
- 10.4 gfat
- 1.2 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- paneer250 g, cubed
- cornflour3 tbsp
- rice flour2 tbsp
- capsicum1 large, cubed
- onion1 medium, cut into petals
- garlic5 cloves, minced
- green chilli3, slit
- soy sauce2 tbsp
- red chilli sauce2 tbsp
- spring onion3 tbsp, chopped
Method
Marinate
Toss the paneer cubes with a little soy sauce, a pinch of pepper and a spoon of the cornflour, then let them sit for 10 minutes. The rest lets the coating grip the smooth paneer so it does not slide off later.
Coat
Coat the paneer in the rest of the cornflour and the rice flour, patting gently so every side is dry and floury, then spray lightly with oil. The rice flour is what gives an extra crisp, crunchy edge.
First air-fry
Arrange the paneer in a single layer in the basket and air fry at 200°C for 10 min, shaking halfway, until the edges are deep gold and crisp. Spacing the cubes stops them steaming and going soft.
Toss and finish
Mix the garlic, green chilli, soy sauce and red chilli sauce with a teaspoon of water. Add the crisped paneer, capsicum and onion and toss to coat. Air fry at 200°C for 4 min, shaking once, until the glaze clings and dries onto the cubes. Top with spring onion and serve hot.
