Air Fryer Paneer 65

Ingredients

• 300 g paneer, cut into 2.5 cm cubes
• 3 tbsp cornstarch
• 2 tbsp rice flour
• 2 tbsp thick yogurt
• 1 tbsp ginger-garlic paste
• 1.5 tsp red chilli powder (optional)
• A handful of curry leaves (optional)
• 1-2 green chillies, slit (optional)
• Salt, oil spray

Steps

1. Whisk the cornstarch, rice flour, yogurt, ginger-garlic paste, chilli powder and salt into a thick batter - it should coat the back of a spoon and cling, not drip.
2. Toss the paneer cubes in the batter until each piece is fully coated in a thick layer.
3. Line the air fryer basket with a sheet of perforated parchment paper and lightly spray it with oil - this stops the batter sticking to the grate and dripping through.
4. Preheat the air fryer to 190°C.
5. Arrange the battered paneer on the parchment in a single layer and spray the tops lightly with oil.
6. Air fry for 6 minutes, then carefully turn each piece.
7. Air fry a further 4-5 minutes (10-11 minutes total) until the coating is crisp and golden.
8. Meanwhile, heat a little oil in a small pan and fry the curry leaves and green chillies for 30 seconds until fragrant.
9. Toss the hot paneer through the curry leaf tempering just before serving.

Tip: Use a thicker batter than you would for deep frying, and always cook it on perforated parchment - a wet batter dripped straight onto the basket grate will scorch on the element below.

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Nutrition (per serving)

Estimated from standard ingredient data — actual values vary by brand and exact quantities used.

Serving & Storage