Paneer in the Air Fryer
Paneer is easy to overcook, turning from soft and milky to rubbery, but the air fryer gives it a golden, lightly charred crust in just 12 minutes while the inside stays tender. Airfryer paneer is also much less messy than a griddle pan and needs hardly any oil. This version is a spiced tikka-style marinade, with no skewers required.
- Temperature
- 200°C
- Total time
- 52min
- Prep
- 10min
- Servings
- 4
- Per serving
- 351kcal
Why the air fryer works for paneer
Airfryer paneer is a good match because paneer does not melt. It is a fresh pressed cheese that keeps its shape under heat, so it holds up to the strong hot air and browns on the outside while staying soft inside. A yoghurt marinade helps: the yoghurt coats the surface, caramelises and gives that tandoor-style charred colour that is hard to get in a frying pan without a lot of oil.
The air fryer is also quicker and tidier than a grill or tandoor. Paneer tikka in air fryer baskets takes 12 minutes and needs no skewers, so the dish is practical for a weeknight or as a starter. The only real risk is overcooking, because paneer turns rubbery if it stays in too long. Keep the cubes at 3 cm and keep an eye on the clock.
How to make paneer in the air fryer
Tap a time to start a timer.
- Make the marinade In a large bowl, mix the yoghurt, lemon juice, oil, garam masala, cumin, paprika, turmeric, garlic, ginger and salt into a thick paste.
- Marinate Fold in the paneer cubes, pepper and onion until everything is coated. Leave for at least at room temperature, or up to in the fridge.
- Preheat Heat the air fryer to 200 °C for . Lightly oil the basket, as paneer can stick.
- Cook Lay the paneer and vegetables in a single layer, leaving small gaps. Cook for , turning everything over after , until the paneer is golden with dark spots and the vegetables are soft.
- Serve Squeeze over a little lemon juice and serve straight away while the paneer is soft. Cooking longer than will make it chewy.
Cooking times and temperatures
| Paneer | Temperature | Time |
|---|---|---|
| Paneer tikka cubes, 3 cmTurn halfway | 200 °C | 10–12 min |
| Plain paneer cubes, no marinade | 190 °C | 8–10 min |
| Paneer 65 (spicy and coated)Coat in cornflour first | 200 °C | 10–12 min |
| Paneer slices, 1 cm | 190 °C | 6–8 min |
| Reheating cooked paneer | 180 °C | 3–4 min |
Times are a guide and depend on the size of the food and the power of your air fryer. See also cooking times and temperatures for all dishes.
Tips
- Pat the paneer dry. If it comes in brine or water, dry it with kitchen roll before marinating, so the marinade sticks.
- Cut vegetables to the same size. Peppers and onions in 3 cm pieces finish at the same time as the paneer. Thicker onion layers take a minute longer.
- Use the marinade time. Prepare the marinade the night before. Thirty minutes is enough, but a few hours gives deeper flavour.
Serving
Serve the paneer tikka hot with mint yoghurt, sliced red onion and lemon wedges, or tuck it into warm naan or wraps with salad. It also goes well on a rice bowl or alongside chickpeas for a vegetarian supper, or with cauliflower cooked at the same time. For more timings, see the air fryer cooking times chart.
Storing and reheating
Cooked paneer keeps for up to 2 days in an airtight container in the fridge. It firms up when cold, so reheat it in the air fryer at 180 °C for 3–4 minutes, until steaming hot all the way through. Airfryer paneer is best the day it is made, but leftovers are good chopped into a salad or wrap.
Variations
- Paneer 65: Toss plain cubes in cornflour, chilli powder, ginger-garlic paste and a little yoghurt, then cook at 200 °C for 10–12 minutes for a spicy, coated version.
- Chilli paneer: Cook plain cubes first, then toss with soy sauce, chilli sauce and spring onions for an Indo-Chinese style dish. (Not gluten-free.)
- Paneer pakora style: Dip 1 cm slices in a thick gram flour batter and spray lightly with oil. Cook at 190 °C for 10–12 minutes, turning once.
Troubleshooting
- The paneer is rubbery
- It has been cooked for too long or at too low a heat. Keep to 200 °C and 12 minutes at most. Leave the cubes at 3 cm so they stay soft in the middle.
- The marinade slides off or burns
- Too much marinade makes it drip and scorch. Scrape off the excess with your fingers before the cubes go in the basket, and keep the paste thick.
- The cubes stick to the basket
- Brush the basket with a little oil before adding them, and let the crust set for the first 5 minutes before you turn them.
Frequently asked questions
How long does paneer take in an air fryer?
Marinated paneer cubes of 3 cm take 10–12 minutes at 200 °C, turned halfway. Plain unmarinated paneer needs about 8–10 minutes at 190 °C.
How do you make paneer tikka in the air fryer without skewers?
Cook the cubes loose in the basket and turn them halfway. If you like the look of skewers, use metal ones that fit the basket or soaked wooden skewers cut to size.
Do you need to marinate paneer before air frying?
Not strictly, but a 30-minute marinade adds flavour and a better crust. Paneer is mild, so it benefits from spices, yoghurt and lemon.
What is the best setting for paneer in the air fryer?
200 °C for 10–12 minutes is a reliable setting for tikka cubes. Use 180 °C for 8 minutes if you are warming paneer that has already been cooked.
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