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Crispy Fried Paneer Cubes

This dish features paneer cubes fried to a perfect golden brown with a crackly exterior while maintaining a soft, melting interior. The process involves coating the paneer in a light layer of cornstarch or rice flour, then frying in hot oil to achieve a crispy texture. The final result is a visually appealing, crunchy-on-the-outside, tender-on-the-inside snack or appetizer.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 250 grams paneer preferably fresh or homemade, cut into 1-inch cubes
  • 2 tbsp cornstarch or rice flour for coating
  • 1/2 tsp turmeric optional, for color
  • 1/2 tsp chili powder for heat and color
  • 1 tsp salt adjust to taste
  • 2 tbsp vegetable or canola oil for frying

Equipment

  • Non-stick skillet or cast-iron pan
  • Spatula
  • Small bowl
  • Paper towels
  • Measuring spoon

Method
 

  1. Gather your tools: a non-stick skillet, a spatula, a small bowl, paper towels, and a measuring spoon.
  2. Slice the paneer into uniform 1-inch cubes, keeping the pieces roughly the same size for even cooking.
  3. In the small bowl, combine cornstarch or rice flour with salt, turmeric, and chili powder, then mix well to create a seasoned coating.
  4. Gently toss the paneer cubes in the flour mixture, ensuring each piece is lightly coated. Tap off excess flour to prevent clumping.
  5. Heat the oil in your skillet over medium-high heat until shimmering and hot, about 180°C (356°F). You can test the temperature by adding a tiny drop of water—if it sizzles immediately, you're ready.
  6. Carefully add the coated paneer cubes into the hot oil, making sure not to overcrowd the pan. Fry in batches if necessary to keep the temperature steady.
  7. Fry the cubes for about 2-3 minutes, gently shaking the pan or flipping with a spatula until they turn a beautiful golden brown and crackle as they fry.
  8. Using a slotted spatula, lift the crispy paneer out of the oil and transfer to a paper towel-lined plate to drain excess oil.
  9. Repeat the frying process with remaining cubes, maintaining the oil temperature and avoiding crowding the pan.
  10. Allow the fried paneer to rest for a minute to firm up the exterior, then serve immediately while hot and crispy. Optionally, squeeze fresh lemon for a zesty finish.

Notes

For extra flavor, toss the fried paneer with chopped herbs or chili flakes before serving. Reheat in a hot skillet for revived crispness if needed.