This Paneer Skipped the Deep Fryer

Love Paneer 65 but hate the deep frying? This version skips the oil but keeps all the flavor. 🔥

INGREDIENTS

Paneer, cubed
Thick yogurt
1 tbsp ginger-garlic paste
1 tbsp Midnight Ember chili powder
1 tsp garam masala
1 tbsp cornstarch
2 tbsp oil
Curry leaves
Green chilies, slit
3 garlic cloves, minced

INSTRUCTIONS

Marinate the paneer in yogurt and a generous amount of chili powder.
Toss in the cornstarch and oil for a light, even coat.
Line the paneer neatly on a baking tray, spaced apart.
Bake until the edges turn deep red and crispy.
For the tempering, sizzle curry leaves in hot oil until they crackle.
Add minced garlic and green chilies.
Drop the baked paneer straight in and toss on high heat.
Coat until every piece is fragrant and glossy. Serve immediately.

No oil splatter, just pure flavor. Tag someone who needs a lighter version of this classic.