Air fryer recipe · Starters
Paneer 65
Fiery red-spiced paneer cubes that crackle on the outside and stay pillowy within.
- 35 minTotal time
- 200°CAir fryer
- 2Serves
- VegetarianDiet
Nutrition per serving
- 475kcal
- 34.0 gprotein
- 13.3 gcarbs
- 31.7 gfat
- 0.7 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Paneer, cubed250 g
- Curd, thick3 tbsp
- Cornflour2 tbsp
- Kashmiri chilli powder1.5 tsp
- Curry leaves1 sprig
- Ginger-garlic paste1 tbsp
Method
Build the marinade
Whisk the thick curd with ginger-garlic paste, Kashmiri chilli powder and a little salt until it turns a deep brick red. Fold in the cornflour last so the coating clings without going gluey, and keep the mix thick enough to cling to a spoon.
Coat the paneer
Pat the paneer cubes dry with a cloth so the marinade grips properly. Gently turn them through the marinade until every face is masked, then rest them for 15 minutes. This short rest lets the spices bloom into the paneer.
Prep the basket
Brush the air-fryer basket with a thin film of oil and lay the cubes in a single layer with gaps between them. Crowding traps steam and leaves the paneer soft rather than crisp. Tuck the curry leaves in among the cubes for a fragrant finish.
Ready the spritz
Keep a little oil ready to spray the cubes when you flip them halfway, since a light mist on a dry surface helps the edges brown and firm rather than staying pale. Watch them near the end, as paneer sets fast once the surface dries out.
Air-fry
Air-fry at 200C for 12 minutes, flipping once at the halfway mark and misting with oil, until the edges are deeply blistered and red. Toss the crisped curry leaves over the top, let the cubes sit a minute so the crust sets, then serve.
