About Paneer Fry

This Paneer Fry recipe is one of the ways when you can have a delicious and satisfying meal on your busy, hectic days. It is because all the ingredients are usually available in a home kitchen, wherever you go in India. In addition to the cottage cheese (paneer), there’s onions, tomatoes, green chilies, ginger-garlic paste and other spice powders, which are all very basic. I have adapted this recipe of Paneer Fry from my recipe of Goan style Mushroom Fry. This stir fry of paneer with other ingredients has flavors and texture, one which is not too oily, spicy or pungent. However, you can add or subtract the spices according to what your taste buds demand on a particular day. This Paneer Fry also uses a variety of green chilies which are less on heat. But if you want a spicier profile in the dish, go for the green chilies which sit somewhere between medium to high on the Scoville scale. Scoville is the unit to measure the pungency of peppers/chilies and the likes. My recipe calls for sautéing the ingredients and not actually deep frying the paneer. So while making the recipe, nothing is deep fried. The word “fry” is usually used for sautéed ingredients in the Indian lingo and thus the name of this recipe. You are even free to use any variety of tofu in this recipe. That’s also a good substitute for paneer. Have Paneer Fry with paratha, roti, chapati or naan. Or use it as a stuffing for rolls, wraps and frankies, the choice is absolutely yours.

How to make Paneer Fry

Make Masala Fry

  1. Heat 2 tablespoons oil in a pan. Keep heat to medium-low and add 1.25 cups thinly sliced onions.
  2. Mix the onions with the oil and begin to sauté them.
  3. Onions take a lot of time to sauté. So, you can add a pinch of salt while cooking them.
  4. Stirring often, sauté onions till they start to become light golden. Do not brown the onions.
  5. Now, add 1 teaspoon ginger-garlic paste.
  6. Sauté till the raw aroma of ginger-garlic goes away.
  7. Then, add 3 to 4 slit green chilies. Tip – Use green chilies which are not very spicy or hot.
  8. Mix well and sauté for a minute.
  9. Then, add ½ cup diced tomatoes.
  10. Mix again and begin to sauté tomatoes. When sautéing tomatoes, if the masala mixture starts sticking to pan, sprinkle some water. Mix again and continue to sauté.
  11. Sauté till the tomatoes soften.
  12. Keep the heat to its lowest. Now, add the following listed spices:

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 powder

You can add less or more spice powders as per your requirements. 12. Mix very well. If the mixture starts sticking to pan, sprinkle some water.

Make Paneer Fry

  1. Season with salt as required. Mix again.
  2. Add 200 grams cubed paneer.
  3. Mix the paneer cubes with the masala.
  4. Switch off the heat and add 2 tablespoons chopped coriander leaves.
  5. Mix again.
  6. Serve Paneer Fry with chapati, phulka, paratha, naan or bread.

Expert Tips

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Paneer Bhurji Recipe (Punjabi Style) Paneer Do Pyaza Recipe (Restaurant Style) Malai Paneer Paneer Khurchan This Paneer Fry recipe post from the archives first published in May 2018 has been republished and updated on 19 July 2022.

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