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Crispy Sear Paneer Bites

This dish transforms soft, milky paneer into irresistibly crispy, golden-brown cubes through a quick sear in hot oil. The process involves coating the paneer in a light layer of cornstarch and spices, then frying until the exterior is crisp and the interior remains chewy and tender, creating a delightful contrast in textures.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 400 g paneer firm, fresh
  • 2 tbsp cornstarch or rice flour
  • 1/2 tsp turmeric optional, for color
  • 1/2 tsp chili powder optional, for heat
  • to taste salt for seasoning
  • 2 tbsp neutral oil vegetable or canola
  • 1 lemon lemon juice freshly squeezed
  • optional fresh cilantro or mint chopped, for garnish

Equipment

  • Non-stick or cast iron skillet
  • Spatula
  • Tongs
  • Small mixing bowl

Method
 

  1. Begin by patting the paneer dry with a paper towel to remove excess moisture, which helps achieve a crispy exterior.
  2. Cut the paneer into 1-inch cubes, aiming for even sizes so they cook uniformly. Set aside.
  3. In a small mixing bowl, combine cornstarch with turmeric, chili powder, and a pinch of salt. Mix well to distribute the spices evenly.
  4. Gently toss the paneer cubes in the spice mixture, ensuring each piece is lightly coated. Shake off any excess to prevent sogginess.
  5. Preheat your skillet over medium heat until it shimmers slightly, indicating it's hot and ready for frying.
  6. Add the oil to the skillet, swirling to coat the bottom evenly. Wait until the oil is hot—just enough to sizzle when paneer is added.
  7. Carefully place the coated paneer cubes into the hot oil in a single layer, making sure not to overcrowd the pan. Let them cook undisturbed for 2–3 minutes, until the edges turn golden brown and crispy.
  8. Use tongs to flip the paneer cubes gently, cooking the other sides for an additional 2–3 minutes until all sides are evenly crispy and golden.
  9. Remove the crispy paneer from the skillet and place on a paper towel-lined plate to drain excess oil. Let them rest for a minute to set the crust.
  10. Squeeze fresh lemon juice over the hot paneer, then sprinkle with chopped herbs if using. Serve immediately for maximum crunch and flavor.

Notes

Ensure the pan is hot before adding paneer for best crisping. Shake off excess cornstarch to prevent sogginess. Finish with lemon juice immediately for a bright contrast.