Although I order paneer in restaurants often, I had never tasted fried paneer until I cooked a curried paneer recipe in Madhur Jaffrey’s Vegetarian India. (By the way, if you enjoy vegetarian Indian cooking, that cookbook is definitely worth flipping through.) For this recipe, which I adapted from Vegetarian India, I mixed olive oil with the spices before tossing the spiced oil with the paneer. This allows the spices to coat the paneer more evenly. You should serve the paneer as soon as they’re done because the paneer pieces harden once it cools. If you’re looking to serve the paneer with something else, try my coconut rice or basmati rice!
