Pan Fried Paneer - Paneer Fry

Pan Fried Paneer Recipe

Updated: August 28, 2023, By Swasthi, Comments, Jump to Recipe

Pan Fried Paneer is a fantastic appetizer you can serve with Mint chutney & Onion salad. It’s also a great side and goes well with dal-rice, curry-rice and even with pilafs & biryani meals. This Pan Fried Paneer comes together under 15 minutes and is going to surprise you with the amazing and delicious North-Indian flavors.

Pan Fried Paneer - Paneer Fry

About Fried Paneer

I love making quick side dishes to extend our menu. This Paneer Fry is always my top choice for the simple reason – it is so easy & tastes delicious. You will just mix together the ground spices, rinse, slice & coat your paneer in the dry spice mixture and pan fry with minimum oil or ghee.

It just needs 2 tsps oil/ghee if you use a non-stick pan or a well seasoned cast-iron pan. I don’t think there is any other paneer dish that can be made with this little amount of fats & effort.

This fried paneer recipe also requires a easily available ingredient – Poha (flattened rice), which gives a crisp texture to the fried paneer. Though the recipe works without poha, I use it to make it crisp and this also prevents your spices from burning.

On several occasions I have made this without poha and sometimes with cornstarch. It turns out good both ways but won’t be crisp and cornstarch does nothing because we don’t shallow-fry or deep-fry.

Paneer aka Indian cheese has a lot of moisture in it so it requires to be batter fried/ deep fried to make it crispy. We do that while making Chilli Paneer, Paneer Manchurian, Paneer Pakora and Schezwan Paneer.

This Paneer Fry recipe is for those days when you really don’t want to use any cornstarch or deep fry paneer, yet want to include something simple & special to your menu. If you prefer to marinate your paneer, use can also use this Paneer Kathi Roll recipe, where I show how to marinate and pan fry paneer.

Paneer fry - crispy pan fried paneer


Poha is flattened rice and is used in Indian cuisine. To make poha powder, add 3 to 4 tablespoons thick/medium white or brown poha to a small grinder and make a powder. Don’t make a super fine flour, slightly coarse like fine semolina is right for this.

Store the leftover powder and use it while making Hara Bhara Kabab, Cutlets, Meat kabab, Patties etc. I usually powder half cup poha and store it in the refrigerator for a year.

How to Make Pan Fried Paneer (Stepwise Photos)

This recipe serves 2 to 3. If you want to make 2x or 3x recipe, double or triple all the ingredients. Here is how to make 1x for 2 to 3 servings:


1. Measure the spices and add them to a plate.

  • ¾ tablespoon poha powder (optional, but recommended to make crispy paneer)
  • ⅛ teaspoon turmeric (optional)
  • ½ teaspoon garam masala
  • ½ teaspoon Kashmiri red chili powder (leave out for kids or reduce)
  • ½ teaspoon coriander powder
  • ½ teaspoon cumin powder
  • ½ teaspoon chaat masala (or 1 tablespoon lemon juice, do not add here)
  • 1 teaspoon kasuri methi (dried fenugreek leaves)
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ginger powder
  • ¼ teaspoon black pepper ground
  • ¼ teaspoon salt (adjust to taste)

2. Mix all the ingredients. Taste test and adjust salt or chili.

spice mixture

3. Rinse 200 grams ( 7 ounces) paneer block with 1 cup clean water. Place it on the chopping board and slice to pieces. I prefer to dice the block to 4 portions and then slice each to 2 portions. Avoid slicing too thin as it becomes difficult to turn them.

sliced paneer

4. Coat each piece, one after the other with the spice mixture on all the sides.

If you want to use lemon juice, dip each paneer piece in the lemon juice first and then coat with the dry spice mixture.

paneer in spice mixture

5. Keep aside.

marinated paneer

Fry Paneer

6. Spread 1 teaspoon oil on a hot pan.

heat pan with little oil

7. Make sure your pan is hot before placing the paneer. Let fry on a medium flame for 3 to 4 minutes, making sure not to burn them. If you are in doubt, simply lower the heat and fry. But make sure you don’t touch them before the spice mixture at the bottom is crisp. It can simply come off from the paneer.

marinated paneer on a hot pan

8. Using 1 large and 1 small wooden spatula, turn them and toast until crisp. If required drizzle another teaspoon of oil/ghee.

crispy paneer in a pan

9. When both sides are crisp, hold the pieces with the spatulas and fry on the sides too. This step looks tedious but is easy if you use smaller spatulas and won’t take you long. Leave them on the pan in this position so they remain crisp.

crisp fried paneer in a pan

It is best to serve Pan Fried Paneer under 10 to 15 mins else they begin to loose the crisp texture. After 30 minutes, they are still slightly crisp. You may reheat in air fryer to crisp them up.

pan fried paneer - paneer fry

Related Recipes

Recipe Card

pan fried paneer fry

Fried Paneer Recipe

5 from 21 votes
This pan fried paneer is easy to make under 15 mins and makes a great appetizer & side. Serve it with mint chutney as a appetizer or as a side with dal-rice, curry-rice or with pilaf and biryani.
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For best results follow the step-by-step photos above the recipe card

Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Servings2 to 3
Diet : Gluten Free, Vegetarian

Ingredients (US cup = 240ml )

  • 200 grams (7 ounces) Paneer (block, Indian Cheese)
  • ½ teaspoon Kashmiri red chili powder (adjust to heat preference, leave out for kids or reduce)
  • teaspoon turmeric (optional)
  • ½ teaspoon garam masala (adjust for flavor)
  • ½ teaspoon coriander powder
  • ½ teaspoon cumin powder
  • ¼ teaspoon black pepper ground
  • ½ teaspoon chaat masala (or 1½ tablespoon lemon juice)
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ginger powder
  • 1 teaspoon kasuri methi (dried fenugreek leaves)
  • ¼ teaspoon salt (adjust to taste)
  • ¾ tablespoon poha powder (optional, but recommended to make crispy paneer)
  • 2 teaspoons oil or ghee



  • Add all the spices & poha powder to a plate and mix them well. Taste test and adjust spices and salt. (To make poha powder, grind ¼ cup poha in a grinder to make a slightly coarse powder)
  • Rinse paneer block with 1 cup water and place it on a chopping board. Dice to 4 parts and then slice each portion to 2. You will have 8 slices of paneer.
  • If using lemon juice in place of chaat masala, dip each slice of paneer in the lemon juice before you go ahead with the next step.
  • Place the moist paneer in the spice mixture to coat evenly. Coat one after the other and place them on the plate.

How to Make Paneer Fry

  • Spread half of the oil on a non-stick pan or a well-seasoned cast iron pan and heat it well.
  • Once hot, place the paneer pieces over the hot pan and let fry on a medium heat for 3 to 4 mins, until the bottom is crisp.
  • Reduce the heat and using 2 spatulas (1 small and 1 medium), turn the pieces gently to the other side.
  • Add the rest of the oil and let fry until crisp on a medium heat.
  • Hold with the spatulas and position one of the sides on the pan, fry for a minute. Turn them to the other side (Check pictures in the post).
  • Turn off the pan and leave them on the sides. Transfer pan fried paneer to a serving plate and serve with mint chutney & onion salad. Or Serve with dal-rice, curry-rice, pilaf or biryani.


  • If using a cast-iron pan, make sure it is well-seasoned & be extra cautious as the spices can easily burn. So regulate the heat often as required.
  • Avoid touching the paneer (while frying) until the base is crisp. If you handle them when the coating is undercooked, it will come off.
  • You won’t be left with any extra spice mixture.
  • I also use half teaspoon fennel powder and this is not listed in the recipe.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

NUTRITION INFO (estimation only)

Nutrition Facts
Fried Paneer Recipe
Amount Per Serving
Calories 224 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 10g63%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 44mg15%
Sodium 220mg10%
Potassium 23mg1%
Carbohydrates 2g1%
Fiber 0.4g2%
Sugar 0.05g0%
Protein 10g20%
Vitamin A 108IU2%
Vitamin C 0.2mg0%
Calcium 326mg33%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.
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© Swasthi’s Recipes

Pan Fried Paneer Recipe

About Swasthi

I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me

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5 stars
Came out wonderfully

5 stars
Paneer fry came out amazing. Thank you

5 stars
Thank you for explaining so nicely , it turned out amazing and super delicious

5 stars
This fried paneer is simple and turned out delicious. Didn’t have poha and never even know such a thing exists. I substituted it with ground bread crumbs. The trick is to use less oil – bare minimum. I used a steel pan and it worked pretty good even on a dry pan. Thank you, they got over under 10 minutes.

very tastee

5 stars
Tasted delicious with mint chutney

5 stars
This paneer fry is amazing and couldn’t believed I made it. I made this for a small dinner party so baked it in the oven. Didn’t have to turn them since I placed them over a preheated hot tray. A large batch was ready under 30 minutes. Thank you for the amazing recipes you share.

I understand this is a recipe to make paneer appetizer. I actually want to fry paneer before adding it a curry. Would this work? or should I be doing it any other way. Thank you for the advice.

This is very Tasty And very easy Dish We Can Eat This with evening Tea

5 stars
Delicious receip. Step by step explanation is good.

5 stars

5 stars
sounds very tasty. I would like to try making it in Instant Air Fryer