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The inspiration for this Pan Fried Curry Paneer came a while back when making a SAAG PANEER dish. When making the saag paneer, the paneer is pan fried before adding to the spinach. I can’t blame this solely on my wife. We were both tasting the paneer after cooking. It was so good. We had to stop eating it or we would not have had any cheese left to add to the saag. So this time, the plan was to make the paneer for an appetizer – #eatasmuchasyouwant.
Pan Fried Curry Paneer
I also learned a very useful cooking tip from the first time I pan fried the paneer. Paneer is a firm cheese, much like the consistency of tofu, and softens during cooking. It does not melt. But it can stick to the pan. The key to having paneer, or any protein for that matter, not stick to a skillet is to get the pan good and hot before you put the oil in. Then, let the oil get to a good hot – shimmering. You will be able to the oil shimmering. Cook the paneer on as many sides as you like.
Whether you are a fan of Indian food or cheese, this Pan Fried Curry Paneer needs to make it on to your table. The only thing you should be concerned with is can you STOP EATING THEM? Maybe the trick is not to make dinner at all so it will not matter. You think I am joking? These spiced cheese chunks are totally addictive. The spice rub has 6 ingredients – two of which are curries. Then, there flavor is enhanced by adding more turmeric, cumin, coriander and garam masala.
The cast of characters.
Spice and Cheese Ingredients
The paneer marinating.
Paneer Marinating
The paneer in the skillet browning.
Paneer Frying in Skillet
The Pan Fried Curry Paneer plated.
Pan Fried Curry Paneer plated
Pan Fried Curry Paneer
Ingredients
- 24 Ounces Paneer cubed
- 3 Tbsp Olive Oil divded
- 1 Tbsp Cumin
- 1 Tbsp Coriander
- 1 Tbsp Garam Masala
- 1 Tbsp Sweet Curry Powder
- 2 Tsp Hot Curry Powder
- 2 Tsp Turmeric
Instructions
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Combine all the spices and 2 Tbsp of the olive oil in a bowl and mix well. Add in the cubed paneer and marinate for 10 minutes or more.
Heat the remaining 1 Tbsp of olive oil in a skillet on medium high heat. Add in the paneer in batches. Cook on a few of its sides until browned. Finish the other batches until complete.
Serve and enjoy!
I’ve never seen paneer in our stores, but I’m wondering if one of the mexican non-melting cheeses would work. That would be a true fusion dish!
Amanda, that is a really good idea. Halloumi, which is Mediterranean, would work really well too.
Such an excellent tip about adding the oil after the pan is hot. I must admit that I am guilty of being quick on the draw and adding it before the pan heats up adequately. I’ve never had paneer before but it sounds like it would be right up my alley.
Lynn, I am quick on the draw too. Then, I get to clean the pan. FUN!
I do love curry, put have never tried paneer. Sounds like something I should look into. I think I have seen these cheese in the specialty stores.
Yes you need to try it. Hard to find but worth it.
I absolutely LOVE how flavorful and delicious this sounds. I’m a huge fan of indian spices and cuisine. I’m putting this on my to try list 😉 Looks delicious!
Please let me know if you do try it.
Paneer is super tasty at the best of times, but with all these added flavours, it must be awesome.
Thx so much Lucy.