Air fryer recipe · Starters
Restaurant-Style Paneer 65
Fiery red curry-leaf-tossed paneer cubes with a tangy, addictive South-Indian kick.
- 30 minTotal time
- 200°CAir fryer
- 2Serves
- VegetarianDiet
Nutrition per serving
- 570kcal
- 40.5 gprotein
- 18.2 gcarbs
- 37.6 gfat
- 0.8 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Paneer (cubed)300 g
- Corn flour3 tbsp
- Curd (yogurt)2 tbsp
- Kashmiri chilli powder1.5 tsp
- Curry leaves12 leaves
- Ginger-garlic paste1 tbsp
- Green chilli1, slit
- Lime1/2
Method
Marinate the cubes
Toss paneer cubes with curd, ginger-garlic paste, Kashmiri chilli powder and salt until each piece glows red. Let it sit fifteen minutes so the tang soaks in and the paneer firms up.
Dust with corn flour
Sprinkle corn flour over the marinated cubes and fold gently so a thin dry coating forms on every side. This is what crisps into the signature crackly Paneer 65 shell.
Prep the tempering
While the air fryer preheats, fry curry leaves and a slit green chilli in a teaspoon of hot oil until they splutter and turn glassy. Set this fragrant tempering aside to toss over the finished paneer.
Arrange in the basket
Lay the cubes in a single layer, leaving space so hot air circles each piece. Lightly mist with oil for that deep-fried colour without the grease.
Air-fry and toss
Air-fry at 200C for 13 minutes, shaking the basket twice, until edges are blistered and crisp. Immediately toss the hot cubes with the curry-leaf tempering and a squeeze of lime.
