Paneer Fry
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
3
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Calories
325 kcal
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Course
Side Dish, Main Course
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Cuisine
Indian
Paneer Fry
Description
Paneer Fry involves cooking fresh paneer cubes in a spiced masala made from sautéed onions, ginger-garlic paste, green chilies, and tomatoes seasoned with turmeric, black pepper, Kashmiri red chili, coriander, cumin, and garam masala powders. The onions are cooked gently to a light golden color before adding the aromatic ingredients, creating a well-rounded base for the dish.
The cooking method allows the paneer to absorb the flavors of the masala without overheating, preserving its soft texture. The combination of spices lends a balanced heat and aroma without being overpowering, while diced tomatoes add a subtle tanginess.
This dish works well as a vegetarian main or side, paired with roti, naan, or steamed basmati rice. Adjusting the spice levels and adding ingredients like capsicum or swapping paneer for pressed tofu offers versatility to suit different preferences.
Using fresh paneer ensures the flavor is mild and the texture firm yet tender. Light pan-frying the paneer before combining it with the masala helps prevent it from breaking apart during cooking.
Ingredients
- 2 tablespoons neutral cooking oil generic cooking oil
- 1.25 cups onion thinly sliced
- 1 teaspoon ginger garlic paste
- 3 to 4 green chilies - slit, use green chilies which are not very spicy or hot
- ½ cup diced tomatoes
- ¼ teaspoon turmeric powder
- ¼ teaspoon black pepper powder
- ½ teaspoon Kashmiri red chili powder
- ½ teaspoon coriander powder
- ½ teaspoon cumin powder
- ½ teaspoon garam masala
- salt as required
- 200 grams paneer chopped in cubes
- 2 tablespoons Coriander leaves cilantro, chopped
Instructions
Making masala fry
- Heat 2 tablespoon oil in a pan. Keep heat to medium-low and add thinly sliced onions.
- Mix the onions with the oil and begin to sauté them.
- Onions take a lot of time to sauté. So you can add a pinch of salt while cooking them.
- Stirring often sauté onions till they start to become light golden. Do not brown the onions.
- Now add 1 teaspoon ginger-garlic paste.
- Sauté till the raw aroma of ginger-garlic goes away.
- Then add 3 to 4 slit green chilies. Tip – use green chilies which are not very spicy or hot.
- Mix well and sauté for a minute.
- Then add diced tomatoes. Mix again well and begin to sauté tomatoes. When sautéing tomatoes, if masala mixture starts sticking to pan, then sprinkle some water. Mix again and continue to sauté.
- Sauté till the tomatoes soften.
- Keep flame to its lowest. Now add turmeric powder, black pepper powder, kashmiri red chili powder, coriander powder, cumin powder and garam masala powder.
- Mix very well. If the mixture starts sticking to pan, sprinkle some water.
Making paneer fry
- Season with salt as required. Mix again.
- Add 200 grams paneer, chopped in cubes.
- Mix the paneer with the masala.
- Switch off heat and add 2 tablespoons chopped coriander leaves. Mix again.
- Serve Paneer Fry with chapati, phulka, paratha, naan or bread.
Notes
- Use fresh homemade or good quality paneer to maintain taste and texture.
- Adjust the quantity of black pepper, red chili powder, and green chilies to suit your preferred spice level.
- Optional: add sliced green bell peppers for extra flavor and texture.
- To use tofu instead of paneer, press out excess moisture and optionally lightly pan-fry before adding to the masala.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 325 kcal
% Daily Value*
| Calories | 325kcal | 16% |
| Carbohydrates | 12g | 4% |
| Protein | 11g | 22% |
| Fat | 26g | 40% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 44mg | 15% |
| Sodium | 371mg | 15% |
| Potassium | 177mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 331IU | 7% |
| Vitamin B1 (Thiamine) | 0.04mg | |
| Vitamin B2 (Riboflavin) | 0.02mg | |
| Vitamin B3 (Niacin) | 0.3mg | |
| Vitamin B6 | 0.1mg | |
| Vitamin C | 14mg | 16% |
| Vitamin E | 4mg | |
| Vitamin K | 4µg | |
| Calcium | 344mg | 34% |
| Vitamin B9 (Folate) | 17µg | |
| Iron | 1mg | 6% |
| Magnesium | 12mg | 3% |
| Phosphorus | 29mg | |
| Zinc | 0.2mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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