Go Back

Crispy Pan-Fried Paneer Cubes

This dish transforms simple paneer into a golden, crispy snack or side by tossing cubes in a seasoned cornstarch coating and pan-frying until crackly and browned. The exterior offers a satisfying crunch that contrasts with the soft, tender interior, making it perfect for quick bites or vegetarian dishes. Its straightforward technique creates an indulgent yet fuss-free treat with minimal ingredients.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 400 g firm paneer cut into 1-inch cubes
  • 2 tbsp cornstarch for coating
  • 1/2 tsp salt or to taste
  • 1/2 tsp smoked paprika optional for color and flavor
  • 1 tbsp neutral oil vegetable or canola
  • 1 tbsp lemon juice optional, added after cooking

Equipment

  • Non-stick or cast-iron skillet
  • Spatula or tongs
  • Small mixing bowl
  • Paper towels

Method
 

  1. Pat the paneer cubes dry with paper towels to remove excess moisture, which helps them crisp better during cooking.
  2. In a small bowl, combine the cornstarch, salt, and smoked paprika for added color and flavor, then toss the paneer cubes gently in this mixture until evenly coated.
  3. Heat a non-stick or cast-iron skillet over medium-high heat and add a tablespoon of neutral oil, swirling to coat the bottom. Wait until the oil shimmers and you can smell a faint aroma—this indicates the pan is hot enough.
  4. Carefully place the coated paneer cubes in the hot pan, spacing them apart to allow even cooking. Let them cook undisturbed for 2-3 minutes until the bottom turns a deep golden brown and crackles as they sear.
  5. Use tongs or a spatula to gently flip each paneer cube, then cook for another 2-3 minutes until all sides are evenly golden and crispy. Adjust the heat if the coating starts to burn or smoke excessively.
  6. Once crisp and golden all over, transfer the paneer cubes onto a paper towel-lined plate to drain excess oil. Drizzle with fresh lemon juice if desired, to add a bright, tangy finish.
  7. Serve immediately while hot and crispy, garnished with herbs if you like, or add to salads, wraps, or curries for a satisfying crunch.

Notes

For extra crunch, toss the paneer in crushed cornflakes or panko breadcrumbs before frying. To keep leftovers crispy, reheat in a hot skillet for a couple of minutes before serving again.