Salt & Pepper Crispy Paneer Recipe

Ingredients

• 375 g Paneer (cut into bite‑size cubes)
• 20 g Corn Starch (for thin coating)
• 1 tsp Salt (fine sea salt)
• 1 tsp Freshly Cracked Black Pepper (coarsely cracked, plus extra ½ tsp later)
• 1 piece Red Bell Pepper (cut into planks then dice)
• 1 piece Yellow Bell Pepper (cut into planks then dice)
• 1 piece Green Bell Pepper (cut into planks then dice)
• 1 piece Medium Onion (sliced then diced)
• 2 stalks Spring Onions (separate whites and greens, whites sliced, greens finely chopped)
• 12 pieces Garlic Cloves (peeled)
• 2 inch Fresh Ginger (peeled and chopped)
• 3 pieces Green Chilies (sliced)
• 10 pieces Almonds (sliced) (optional, adds nutty crunch)
• ½ tsp Light Soy Sauce (low‑sodium)
• ¼ tsp White Vinegar
• 1 pinch Sugar
• 480 ml Vegetable Oil (high smoke‑point oil for deep frying)
• 1 tbsp Oil for Stir‑Fry

Instructions

1. Cut Bell Peppers

   Trim the tops and bottoms of the red, yellow and green bell peppers, slice each into thin planks, then cut the planks into long strips and finally dice into bite‑size pieces.

   Time: PT5M

2. Prepare Onion

   Halve the medium onion, slice into thin rings, then dice to match the size of the bell pepper pieces.

   Time: PT3M

3. Separate Spring Onions

   Divide the spring onions into whites and greens. Slice the whites thinly and finely chop the greens.

   Time: PT2M

4. Chop Garlic, Ginger & Green Chilies

   Add the peeled garlic cloves, peeled ginger piece and green chilies to the food processor and pulse until finely chopped.

   Time: PT3M

5. Cube Paneer

   Cut the paneer into bite‑size cubes (about 1½‑2 cm each) so each piece can be eaten in one bite.

   Time: PT5M

6. Coat Paneer

   Place the paneer cubes in a mixing bowl, add 2½ tbsp corn starch, 1 tsp salt and 1 tsp freshly cracked black pepper. Lightly toss until every cube is evenly dusted.

   Time: PT5M

7. Rest Coated Paneer

   Let the coated paneer rest for 2 minutes so the starch adheres properly.

   Time: PT2M

8. First Deep‑Fry Batch

   Heat 2 cups vegetable oil in the skillet over medium‑high flame until it reaches 170‑180 °C (oil should shimmer). Carefully drop half the paneer cubes into the oil without stirring; let them sit until the coating sets and the pieces turn light golden (about 2‑3 minutes).

   Time: PT5M

   Temperature: 170-180°C

9. Second Deep‑Fry Batch

   Remove the first batch with a slotted spoon, drain on paper towels, then repeat with the remaining paneer cubes.

   Time: PT5M

   Temperature: 170-180°C

10. Flash‑Fry for Extra Crisp

    Increase the oil temperature to about 180 °C. Add all fried paneer cubes back in a single quick toss and fry for 30‑60 seconds until they turn a deeper golden‑brown.

    Time: PT2M

    Temperature: 180°C

11. Stir‑Fry Aromatics & Veggies

    In a clean wok, heat 1 tbsp oil over medium‑high flame. Add the chopped garlic, ginger and green chilies; sauté until fragrant and lightly golden. Add the sliced onion, bell‑pepper dice, spring‑onion whites and optional sliced almonds; toss‑stir for 1‑2 minutes keeping the vegetables crisp‑tender.

    Time: PT4M

    Temperature: Medium‑high

12. Season & Combine

    Add the flash‑fried paneer cubes to the wok. Sprinkle ½ tsp freshly cracked black pepper, ½ tsp light soy sauce, ¼ tsp white vinegar, a pinch of sugar and a pinch of salt. Toss everything together for another 1‑2 minutes so the sauce coats the paneer and veggies.

    Time: PT2M

13. Finish & Serve

    Transfer the hot Salt and Pepper Paneer to a serving plate, garnish with the chopped spring‑onion greens. Serve immediately while crisp.

    Time: PT2M

Nutrition Facts

Calories

1200

Protein

12 g per serving

Carbohydrates

10 g per serving

Fat

20 g per serving

Fiber

2 g per serving

Ingredient Substitutions

• Instead of Paneer: Firm tofu
• Instead of Corn Starch: All‑purpose flour, Rice flour
• Instead of Salt: Kosher salt
• Instead of Freshly Cracked Black Pepper: White pepper
• Instead of Red Bell Pepper: Any bell pepper color
• Instead of Yellow Bell Pepper: Any bell pepper color
• Instead of Green Bell Pepper: Any bell pepper color
• Instead of Medium Onion: Shallot
• Instead of Spring Onions: Scallions
• Instead of Garlic Cloves: Garlic paste (1 tsp)
• Instead of Fresh Ginger: Ground ginger (½ tsp)
• Instead of Green Chilies: Red chili flakes (¼ tsp)
• Instead of Almonds (sliced): Cashew nuts (sliced)
• Instead of Light Soy Sauce: Tamari
• Instead of White Vinegar: Lemon juice (¼ tsp)
• Instead of Sugar: Honey (tiny pinch)
• Instead of Vegetable Oil: Canola oil, Peanut oil
• Instead of Oil for Stir‑Fry: Same vegetable oil

Equipment Needed

• Chef's Knife
• Cutting Board
• Food Processor
• Mixing Bowl
• Large Skillet or Wok
• Slotted Spoon or Spider
• Tongs
• Measuring Spoons
• Thermometer (optional) (optional)
• Paper Towels

Critical Steps — Do Not Skip

• Even coating of paneer with corn starch, salt and pepper
• Do not stir the paneer during the first deep‑fry; let the coating set
• Maintain oil temperature (170‑180 °C) for deep‑fry and raise to 180 °C for flash‑fry
• Stir‑fry vegetables quickly on high heat to keep them crisp

Chef Tips from the Video

• Use freshly cracked black pepper for the most aromatic flavor; pre‑crack it just before cooking.
• A high smoke‑point oil (canola, peanut) gives the cleanest crisp without burning.
• For an extra nutty note, toast the sliced almonds briefly in a dry pan before adding them.
• If you prefer extra heat, add a pinch of red chili flakes during the final seasoning.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days; re‑heat briefly before serving (crisp will lessen).

Freezer: Not recommended – paneer texture changes after freezing.

Room temperature: Do not keep at room temperature for more than 1 hour due to oil and dairy.

Make-Ahead Tips

• Coat the paneer and keep it refrigerated (covered) for up to 30 minutes before frying.
• All chopped vegetables can be prepared up to 2 hours ahead and stored in the fridge in separate containers.

Frequently Asked Questions