Crispy Paneer

Charmaine Lu -
  • 40g toasted breadcrumbs
  • 1 tbsp nigella seeds
  • 2.5 tbsp flour
  • 1 tsp ground cumin
  • 1 tsp garlic granules
  • 200g paneer, cut into 2cm cubes
  • Preheat the oven to 200C. Stir the nigella seeds into the breadcrumbs. In a separate bowl, mix the flour, garlic granules, cumin and 40ml of water to make a thick, sticky batter. Add the paneer cubes and stir to coat, then transfer to the breadcrumbs and press down to coat all sides.
  • Place the breaded paneer cubes on a baking tray and cook for 15 mins, or until the coating is crisp and firm. Be careful not to overbake as they will dry out very quickly. Serve with a chilli and yoghurt dip as part of an Asian snacks platter or canape selection.
15 mins
2 serving