Air fryer recipe · Mains
Dry Paneer Pasanda
Paneer stuffed with cashews and raisins, coated in spiced yogurt, air fried till golden.
- 25 minTotal time
- 180°CAir fryer
- 2Serves
- VegetarianDiet
Nutrition per serving
- 835kcal
- 56.8 gprotein
- 15.4 gcarbs
- 61.6 gfat
- 1.8 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- paneer400 g
- cashews, chopped2 tbsp
- raisins, chopped1 tbsp
- thick yogurt3 tbsp
- ginger garlic paste1 tsp
- garam masala1 tsp
- gram flour2 tbsp
- oil1 tbsp
Method
Stuff the paneer
Cut a deep slit in each paneer piece to make a pocket, then tuck in the chopped cashews and raisins. Do not cut right through, so the filling stays snug inside and does not fall out during cooking.
Make the coating
Mix the yogurt, ginger garlic paste, garam masala and gram flour into a thick, smooth paste. The gram flour thickens the coat and dries in the heat, giving a firm layer instead of a runny drip.
Coat
Spread the paste in an even layer over each stuffed paneer piece and rest them for 15 min. The rest lets the coat settle and grip the surface, so it clings on rather than sliding off in the basket.
Air fry
Preheat the air fryer to 180°C, brush the paneer with oil and lay it out in a single layer. Air fry at 180°C for 12 min, flipping once, until golden brown and crisp outside. A hot start sets the coat fast.
