Air-fried Paneer with Curry Leaves

Marinated cottage cheese cubes air-fried and served with a flavourful tomato chutney. This recipe is from FoodFood TV channel

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Air-fried Paneer with Curry Leaves
Main Ingredients Cottage Cheese, Curry Leaves
Cuisine Indian
Course Snacks and Starters
Prep Time 0-5 minutes
Cook time 21-25 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Veg

Ingredients list for Air-fried Paneer with Curry Leaves

  • 250 grams Cottage Cheese
  • 25-30 Curry Leaves
  • 1 teaspoon Cumin seeds
  • 1 teaspoon Coriander seeds
  • 1 teaspoon Fennel seeds (saunf)
  • 1 inch Ginger peeled
  • 2-3 Green chillies
  • 4-5 Garlic cloves
  • 1 tablespoon Bengal gram (daalia) roasted
  • 2 teaspoons Lemon juice
  • to taste salt
  • 2 tablespoons Oil
  • 1 medium Tomato


  1. Dry roast cumin seeds, coriander seeds and fennel seeds in a non-stick pan till fragrant.
  2. Slice ginger and put in a mixer jar. Roughly chop green chillies and add to the jar. Add garlic, roasted Bengal gram, curry leaves, roasted ingredients, lemon juice, salt and 2 tbsps water and grind to a thick paste.
  3. Cut cottage cheese into 2 inch cubes.
  4. Transfer the ground paste into a bowl. Add cottage cheese cubes and mix well. Add 1 tbsp oil and mix lightly.
  5. Place only the prepared cottage cheese cubes in the air fryer basket and cook at 180º C for 10-12 minutes. Let the rest of the marinade remain in the bowl.
  6. Finely chop tomato.
  7. Heat remaining oil in another non-stick pan, add tomato and sauté till soft. Add the marinade remaining in the bowl with 3 tbsps water and salt and mix well.
  8. Transfer this tomato chutney into a serving bowl. Halve one of the roasted cottage cheese cubes and place it on a serving plate along with the other cubes and serve immediately with the tomato chutney.

Nutrition Info

Calories 1137
Carbohydrates 51.5
Protein 19.4
Fat 83.9
Other Fiber Calcium- 710.6mg