Paneer Bites Recipe

Prepare and marinate paneer

Pat the 1-inch paneer cubes dry with paper towels to remove extra moisture. In a mixing bowl combine 1 cup plain yogurt, 2 tsp minced garlic, 1 tsp grated ginger, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, 1/2 tsp turmeric, 1 tsp salt, 1/2 tsp black pepper and 1 tablespoon lemon juice. Stir to form a smooth marinade. Add the paneer cubes and gently toss until evenly coated. Cover and refrigerate for 20–30 minutes (or up to 2 hours).

Coat for crispness

Remove marinated paneer from refrigerator. In a shallow bowl whisk together 4 tbs cornstarch and 3 tbs all-purpose flour. Lightly dredge each marinated paneer cube in the cornstarch-flour mixture, pressing gently so the coating adheres. Shake off excess and place on a tray.

Cook the paneer bites

Heat a wide nonstick skillet over medium heat and add 4 tbs vegetable oil. When oil is hot ( shimmering but not smoking ), arrange coated paneer cubes in a single layer without overcrowding. Fry for 2–3 minutes per side, turning carefully with tongs, until all sides are golden-brown and crisp. Cook in batches if necessary, adding a little more oil between batches. Remove to a paper towel–lined plate to drain excess oil.

Finish

While still warm, transfer paneer bites to a serving dish and sprinkle with chopped cilantro. Serve with lemon wedges alongside the curry mayo.

In a small bowl combine 1/2 cup mayonnaise and 2 tbs plain yogurt. Add 1 tsp curry powder, 1/4 tsp garam masala, 1 tsp honey (or sugar), 1 tsp lemon juice, 1/4 tsp salt, 1/4 tsp freshly ground black pepper and 1/2 tsp hot sauce or chili paste if using. Whisk until smooth and taste; adjust seasoning, sweetness or acidity as needed. Chill for at least 10 minutes to allow flavors to meld.

Arrange the warm paneer bites on a platter with the bowl of curry mayo. Garnish with extra cilantro and serve with lemon wedges for squeezing over the bites.