One of my favorite things to order at Indian restaurants is paneer. It is a fresh cheese (i.e., not aged like parmesan) that is common within Indian and Southeast Asian cuisines. Paneer has a chewy texture and generally doesn’t have much flavor on its own. To add flavor to the paneer, you can dice the paneer into cubes and add it to flavorful sauces or you can pan fry them.
Although I order paneer in restaurants often, I had never tasted fried paneer until I cooked a curried paneer recipe in Madhur Jaffrey’s Vegetarian India. (By the way, if you enjoy vegetarian Indian cooking, that cookbook is definitely worth flipping through.)For this recipe, which I adapted from Vegetarian India, I mixed olive oil with the spices before tossing the spiced oil with the paneer. This allows the spices to coat the paneer more evenly. You should serve the paneer as soon as they’re done because the paneer pieces harden once it cools. If you’re looking to serve the paneer with something else, try mycoconut riceorbasmati rice!
4.64 from 66 votes
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Servings: 2 to 4
Author: Lisa Lin
Spiced Pan-Fried Paneer
This paneer should be served immediately. If you have any leftovers, the best way to reheat them is to pan fry them again. You can double the recipe for a larger batch
Prep Time7 minutes mins
Cook Time8 minutes mins
Total Time15 minutes mins
Ingredients
- 7 to 8 ounces packaged paneer*
- 2 1/2 tablespoons olive oil, divided
- 1/4 teaspoon turmeric
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 3/4 teaspoon salt
Optional Toppings
- paprika
- chopped chives
- flaky sea salt
Instructions
Cut the paneer into thin slices, about 1/4 to 1/2 inch thick. Then, cut each slice into 1-inch pieces. Transfer the paneer into a mixing bowl.
In a small bowl, mix 1 tablespoon of olive oil, turmeric, coriander, cumin, paprika, and salt together. Drizzle this spiced oil over the paneer and toss to coat with the spices. You may need to use your hands to rub the spices into the paneer.
Heat a skillet with 1 1/2 tablespoons of olive oil over medium heat. Add the paneer pieces and pan fry for about 3 to 4 minutes, until they are golden brown. Flip the pieces over to pan fry the other side. Cook for another 2 to 3 minutes, until golden brown. Transfer the fried paneer to a plate.
Dust the paneer with paprika. Sprinkle with chopped chives and a small pinch of flaky sea salt, if desired. Serve with basmati rice or coconut rice.
Notes
NUTRITION INFORMATION: Amount for 1/4 of Recipe: Calories: 157, Total Fat 15.2g, Saturated Fat: 1.3g,Cholesterol: 0mg, Sodium: 437mg, Total Carbohydrate: 0.4g, Dietary Fiber: 0g, Sugar: 0g, Protein 5.6g
*You can use fresh paneer for this recipe. If using fresh paneer, make sure that it is fully chilled because the paneer will be easier to work with. Also, make sure to pan fry the paneer in a non-stick pan.
Did you make this recipe?Tag @hellolisalin or leave a star rating and comment on the blog!
Hello! I’m Lisa Lin
Here, you’ll find well-tested Asian recipes, pantry guides, and recipes from my sassy mother, Mama Lin. Through my recipes and cooking videos, I hope to honor the food and traditions that surrounded my Chinese American upbringing.
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Lujian says
Can we use butter instead of olive oil
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Lisa Lin says
Absolutely!
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Savita says
Can I add corn and cheese to this and if yes how so??
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Michael Trachtenberg says
you can use ghee
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Deepa says
I was looking for quick and easy paneer recipe. I tried this. Me and my daughter loved it!! Thanks for sharing this recipe!
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Lisa Lin says
Thanks for trying it, Deepa!
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Panela says
This is delicious!!
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Heather says
These are perfect! Lovely starter to a curry dinner… Should have made more…
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Lisa Lin says
Thank you so much for trying the recipe, Heather!
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Setareh says
You failed to mention what spices should be used. You just said mix spices in a bowl. Well what spices? How on earth are we supposed to know what you are talking about? Poorly written recipe.
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Lisa Lin says
Hi Setareh, all the spices, including their amounts are clearly listed in the ingredients section of this recipe. In the directions, I also tell you which spices to add to the bowl, so I’m not sure what your comment is referring to.
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Sonia says
What a rude, rude ignorant person this setareh is.
Ronald Rood says
Wake up , it’s clear in the recipe
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Abbas says
No, you failed to read. You nasty ignorant person. Sort your attitude out! VILEEEEEE
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HelloBatty says
My paneer turned out perfectly! Added 1/2 tsp curry powder to the spice mixture and stirred the finished product into a very simple curried pea dish. Absolutely delicious! Thank you!Reply
Jay says
I had low expectations but it turned out well. Thank u Lisa
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Lisa Lin says
Thanks for trying the recipe, Jay!
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Hazel says
Fab recipe for Paneer, made it and had it with a large bowl of salad and some yoghurt with a touch of mint sauce and chili powder. Easy and tasty.
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Lisa Lin says
Hazel, thanks for making this!! I love how you served everything!
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Shikha says
So Simple and full of flavour! I marinated this for 6 hours and it came out rich in colour and flavour
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Mary says
I find when I fry paneer i end up with a layer of burned paneer at the bottom of the pan instead of nicely browned paneer. Any advice is appreciated
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Lisa Lin says
Hi, Mary. It might have to do with the pan you are using. Are you using a nonstick pan? Don’t use stainless steel, as the paneer will stick to the pan.
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Sue says
Can I use sesame seed oil
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Marsha says
First comment ever…absolutely delish. Used it in tossed green salad, soup and curry. Thanks for posting. I baked it until golden.
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Lisa Lin says
Thanks, Marsha!!
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Ilona says
So yummy, paired this with some cilantro lime yogurt, such a nice balance of spice, warmth, cool, and crisp. This will be on my regular rotation of snacks!!
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Marlina says
I cooked it in the Air fryer! 400° for about 15 min you have to do it small batches but it worked!Reply
Lisa Lin says
Oh, I need to try this in the air fryer!!
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Sara says
Love this recipe – I add the spiced paneer to lentils or dahl to make a substantial vegetarian meal!Reply
V says
Another important thing to consider might be the amount of water in the paneer you buy because it doesn’t work with high water content.
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Carolyn says
That’s it, I’m making this tomorrow with coconut rice, butter chicken, and naan bread. This sounds so good! 😊 Thanks, Lisa! You make this stuff easy.Reply
Lorraine says
I made your recipe for Spiced Pan-Fried Paneer and it was delicious! Thanks so much for sharing.Reply
Lisa Lin says
Thanks, Lorraine!
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Shilpa Modepalli says
Hi, i usually make this but i wud first sautee paneer in oilve oil and then add spices. This way itnturned out more crispy. I served it in my daughter’s bday party last night, even the kids gobbled it all up.Reply
