Ingredients
- 12 oz paneer (340 gms) (store bought)
- 1/4 cup chickpea flour
(besan)
- 1/4 tsp carom seeds
(ajwain)
- 1/4 tsp ground turmeric
(haldi)
- 1 tsp garam masala
- 1 and 1/4 tsp salt
- 2 tbsp oil of choice (divided)
- 3/4 tbsp ginger garlic paste
(either freshly minced in equal quantities or store bought)
- 2.5 tsp red chili powder
(cayenne pepper)
- 1 tbsp lemon juice (either freshly squeezed or bottled)
- 2 tbsp water
- 1/2 tsp chaat masala
(for garnish)
Method
- Chop the paneer into 2 to 3 inch pieces.
- Mix 1 tbsp oil with all the other ingredients except paneer and chaat masala. Stir well.
- Add the chopped paneer in the marinade and coat it well. Let the paneer sit in the marinade for 30 minutes at room temperature.
- When you are ready to cook, rub inside of air fryer basket with the remaining 1 tbsp oil.
- Preheat the air fryer at 350°F for 5 minutes.
- Once it is preheated, add paneer one piece at a time and place it in the air fryer basket in a single layer. Discard the left over extra marinade. Do not overcoat the paneer with it.
- Air fry at 370°F for 6 minutes. Flip the paneer gently with silicone kitchen tongs and air fry for another 2 minutes.
- Remove the paneer from the air fryer, sprinkle with chaat masala, and serve.
Notes
This paneer recipe is spicy. On a scale of 1 to 5, I would place it at 4. You can reduce the amount of cayenne pepper depending on your spice level tolerance.