Robin Re-invents Indian Again

So I found a new Indian Grocery Store nearby and picked up my first block of Paneer. It's a soft fresh cheese used in a lot of Indian and south asian cooking. I usually see it battered and fried in the appetizer Paneer Pakora or in a heavy sauce with spinach as one of Sean's favorite dishes Sag paneer (literally "Spinach and Cheese").

We tried eating it plain but it's so mild and bland we gave up quickly. So last night I sliced the block up and made my own new version of Paneer Pakora


1 block Paneer cheese

1/4 cup flour
1 Tablespoon salt
2 or 3 Tablespoons Garam Masala, ground (available in most grocery stores, or make your own)
Pinch of Turmeric

Vegetable oil for frying

Salt and Garam Masala to taste

Slice the Paneer into 1/2 inch slices and then again in half width-wise to get bite sized chunks 1/2 an inch thick.

Heat about 1/4 on an inch of vegetable oil in a frying pan over medium heat until a pinch of flour sizzles.

Mix the flour and spices together in a shallow plate and dredge the paneer in the coating. Leave the pieces in the flour until they go into the pan.

Fry a few at a time for a minute or two on a side until golder brown and crispy. Do then in two or three batches so you don't crowd the pan. Flip over and fry on the other side. Drain on paper towels and season liberally with salt and more Garam Masala.

Serve hot alone or with plain yogurt dip.