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Crispy Tandoori Paneer Kurkure
Golden crunchy cottage cheese cubes coated in spiced crushed cornflakes and hung curd marinade.
Prep Time20 mins
Cook Time15 mins
Servings4 servings
💡SAP CHEF SECRET TIP
"Must hung the curd for 45 minutes to remove all whey; excess water breaks the crispy coating during frying!"
🛒Ingredients
- ▪300g Cottage Cheese (Paneer), cut into 1.5 inch cubes
- ▪1 cup Thick Hung Curd (Greek Yogurt)
- ▪1 tbsp Mustard Oil (heated & cooled)
- ▪1 tbsp Ginger-Garlic Paste
- ▪1 tsp Kashmiri Red Chilli Powder
- ▪1 tsp Roasted Cumin Powder & Garam Masala
- ▪1.5 cups Crushed Cornflakes or Panko Breadcrumbs
- ▪2 tbsp Cornstarch + 2 tbsp All-Purpose Flour (slurry)
- ▪Chaat Masala & Lemon wedges for garnish
👨🍳Step-by-Step Instructions
1Prepare Hung Curd Marinade
In a bowl, mix hung curd, mustard oil, ginger-garlic paste, red chilli powder, roasted cumin, and garam masala into a thick paste.
2Marinate Cottage Cheese
Coat paneer cubes gently with the marinade. Refrigerate for 25 minutes so flavours penetrate deep into the paneer.
3Double Crust Coating
Dip marinated paneer into a thin cornstarch slurry, then roll generously in crushed cornflakes for maximum crunch.
4Fry to Golden Crisp
Deep fry in medium-hot oil (180°C) for 2-3 minutes until golden brown. Sprinkle with chaat masala and serve hot with mint chutney.
🔥Pro Execution Notes
- Heat mustard oil until smoking, then cool before adding to curd — this activates authentic tandoori aroma without raw bitterness.
- Freeze paneer cubes for 10 mins after breading to lock the coat and prevent crumble in hot oil.