Air fryer recipe · Starters
Cajun Spiced Paneer
Bold Louisiana-style paneer with a peppery, herby Cajun crust and a buttery finish.
- 19 minTotal time
- 195°CAir fryer
- 2Serves
- VegetarianDiet
Nutrition per serving
- 500kcal
- 34.2 gprotein
- 8.0 gcarbs
- 37.9 gfat
- 5.5 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Paneer cubes250 g
- Cajun seasoning2 tbsp
- Melted butter1 tbsp
- Garlic powder1 tsp
- Cayenne1/2 tsp
- Lemon zest1 tsp
Method
Bloom the spices in butter
Stir the Cajun seasoning, garlic powder and cayenne into the melted butter so the spices warm and release their aroma. Blooming spices in warm fat wakes up their flavour and helps them cling far better than a dry rub.
Coat the paneer
Toss the paneer cubes in the spiced butter until every face wears an even, rusty-red film, then let them sit for 10 minutes. The short rest lets the seasoning set onto the surface so it does not slide off in the heat.
Lay out for crisping
Arrange the cubes in a single layer with space between each one so the dry heat can form a crust. Crowding traps steam, which leaves the spice paste damp and tacky instead of toasted and crisp.
Air-fry to a peppery crust
Air-fry at 195°C for 11 min, shaking the basket once halfway so all sides toast evenly. Pull them out when the crust looks dark and toasted at the edges, then scatter over fresh lemon zest for a bright finish.
