Air fryer recipe · Mains
Kashmiri Dum-Style Paneer
Paneer rubbed with a mild Kashmiri chilli and fennel masala, air fried dry.
- 22 minTotal time
- 180°CAir fryer
- 2Serves
- VegetarianDiet
Nutrition per serving
- 810kcal
- 53.5 gprotein
- 5.4 gcarbs
- 64.3 gfat
- 1.1 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- paneer400 g, cubed
- yogurt1/4 cup
- kashmiri red chilli powder1.5 tsp
- fennel powder1 tsp
- ginger powder1/2 tsp
- cardamom powder1/4 tsp
- oil2 tbsp
Method
Make the masala
Whisk the yogurt until smooth, then stir in the kashmiri chilli powder, fennel powder, ginger powder, cardamom powder, oil and salt. Whisking the yogurt first stops it splitting and gives a clingy, even-coloured coat.
Coat the paneer
Add the paneer cubes to the masala and turn them gently so every side is coated. Rest them for 20 minutes; this soaking time lets the paneer take on the deep red colour and the warm, fragrant spice.
Arrange in the basket
Place the coated paneer cubes in the basket in a single layer with small gaps between them. The space lets hot air circle each cube so they dry and char evenly rather than sticking together and steaming.
Air fry until dry and lightly charred
Cook at 180°C for 10 minutes, gently turn the cubes, then cook for another 8 min. The paneer is ready when the edges look dry and lightly charred, about 18 min total at 180°C.
