Air Fryer Paneer (Quick Tikka-Style Snack)
Paneer cubes in a short yogurt-and-besan tikka marinade, air fried until the edges color. Serve hot with mint chutney, onion, and lemon. Single-layer basket tips included.
Equipment
- Air fryer
- Mixing bowl
- Whisk or fork
Ingredients
For the paneer
- 400 g paneer about 14 oz; cut into 2 to 2.5 cm cubes
- Neutral oil spray or extra oil for brushing, as needed
Marinade
- 80 g thick plain yogurt Greek or hung curd, about 1/3 cup
- 1 tablespoon besan gram flour
- 1 tablespoon neutral oil
- 1 tablespoon ginger-garlic paste
- 1 tablespoon lemon juice
- 1 teaspoon Kashmiri red chili powder adjust for heat
- 1 teaspoon ground cumin
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- 3/4 teaspoon fine salt or to taste
To finish
- Lemon wedges
- Chaat masala, optional
- Fresh coriander leaves, chopped
- Mint chutney, for serving
- Thinly sliced red onion, for serving (optional)
Instructions
Prep the paneer
- Pat the paneer block dry with a clean tea towel. Cut into even 2 to 2.5 cm cubes (about three quarters to one inch). Blot cubes again so the marinade clings.
Make the marinade
- In a bowl, whisk yogurt, besan, oil, ginger-garlic paste, lemon juice, Kashmiri chili, cumin, coriander, turmeric, garam masala, and salt until smooth. Taste: it should feel boldly salty and tangy; paneer will mute it slightly.
Marinate
- Fold paneer in gently until every face is coated. Cover and refrigerate 30 to 45 minutes for a same-day cook, or up to 4 hours for deeper flavor. Do not freeze marinated paneer for this recipe.
Air fry
- Preheat the air fryer to 190°C (375°F) if your model recommends preheat.
- Arrange cubes in a single layer with a little space between pieces. If the paste looks dry, use the lightest oil mist or brush; avoid heavy oil that can smoke.
- Air fry 8 to 12 minutes, shaking or flipping once halfway, until edges are golden and centers feel springy when pressed with tongs, not hard. Work in batches if needed; the second batch may finish slightly faster.
- Optional char pass: 1 to 2 minutes at 200°C (390°F) at the end, watching closely so besan and spices do not scorch.
Serve
- Finish with lemon, chaat masala if you like, and coriander. Serve hot with mint chutney and thin onion slices on the side.
Notes
Total time assumes about 45 minutes of marinating; a 30-minute rest still works with slightly milder flavor.
Chewy paneer is usually overcooking or starting too wet—blot more and shorten the high-heat finish.
Frozen paneer: thaw fully in the fridge, pat very dry, and expect to blot twice.
Oven swap: single layer on a lined tray at 200°C (390°F) convection until edges color, turning once; time varies by oven.
Store leftovers in an airtight container in the fridge up to 2 days. Reheat in the air fryer a few minutes to crisp the outside.
Chewy paneer is usually overcooking or starting too wet—blot more and shorten the high-heat finish.
Frozen paneer: thaw fully in the fridge, pat very dry, and expect to blot twice.
Oven swap: single layer on a lined tray at 200°C (390°F) convection until edges color, turning once; time varies by oven.
Store leftovers in an airtight container in the fridge up to 2 days. Reheat in the air fryer a few minutes to crisp the outside.
Tried this recipe?Let us know how it was!