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Airfried Paneer 65

The same restaurant flavor without the extra oil. This recipe is perfect for a healthier, lighter version which is equally delicious and mess free as well.
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Prep Time 15 minutes
Cook Time 15 minutes
Marination time 30 minutes
Servings: 8
Course: Appetizer, Snack
Cuisine: Fusion, Indian
Ingredients Equipment Method Notes

Ingredients
  

For the marinade
  • 60 gm (3 Tbsp) yogurt
  • 18 gm (1 Tbsp) ginger-garlic paste
  • 2 tsp kashmiri red chili powder
  • ½ tsp garam masala
  • ½ tsp cumin powder
  • ¼ tsp black pepper powder
  • 1 tsp salt
  • 50 gm (⅓ cup) rice flour
  • 20 gm (2 Tbsp) cornstarch
  • 50 ml water
  • 400 gm paneer (cut into bite sized cubes)
For frying
  • 1 Tbsp+1 tsp unrefined rapeseed oil (or mustard oil or olive oil)
For the tarka
  • 1 Tbsp unrefined rapeseed oil (or mustard oil or olive oil)
  • 4 cloves of garlic (finely chopped)
  • 1-2 green chilies (thinly sliced)
  • a handful curry leaves
  • 40 gm (2 Tbsp) tomato ketchup
  • 100 ml water

Equipment

  • Air fryer

Method
 

  1. In a bowl combine the ingredients of the marinade and then add the paneer. Coat it gently and thoroughly. Then cover and place it in the fridge. Let it marinate for at least 30 minutes.
  2. Prepare the air fryer tray by lining it with a parchment paper. Brush the parchment papar with oil or use cooking spray to grease it.
  3. Take the paneer out from the fridge. Add a tablespoon of oil and mix it thoroughly. Place the paneer pieces into the air fryer tray a few centimeters apart from each other so they fry evenly. You may need to air fry in batches. Resrve the leftover marinade for later.
  4. Airfry at 180℃ (350℉) for 10 minutes. Then flip the paneer pieces and airfry for a further 5 minutes at 200℃ (400℉). Depending on your airfryer model, the time could vary. Check and air fry longer if your paneer is not golden and crispy yet.
  5. To make the tarka, heat a pan/skillet on medium. Add the oil and saute the garlic and green chilies until fragrant. Add the curry leaves and saute for a minute. Then add the reserved marinade along with ketchup and water. Mix to combine and let it come to a simmer. Add the air fried paneer and combine to coat. Switch off heat and serve immediately to enjoy the crispy and crunchy texture.

Notes

If you prefer a dry and crispier texture of paneer 65, skip adding the leftover marinate, ketchup and water to the tarka. Just toss the paneer with the garlic, green chilies and curry leaves (after sauteeing) and you will have the dry version of it.