Masala Paneer

Spiced Paneer with Cashews & Golden Raisins (Air-Fried & Reduced Cream Method)

Inspired by the vegetarian cookbook I received as a gift from Krishna temple, this version of paneer is all about technique, briefly blooming spices, quickly enriching them with cream, and then slowly reducing everything until the paneer is beautifully coated in a thick, spiced glaze. The outcome is rich in flavor, lightly caramelized, and completely irresistible..

I have substituted some steps & ingredients from the book, making it my own version to create a recipe that is easy to follow.

Ingredients

• 250g paneer, cut into cubes

• 2 tablespoons avocado oil (plus a little for air frying)

• 1 small cinnamon stick

• 3–4 cloves

• A pinch of asafetida (hing)

• 1 teaspoon cumin powder 

• ½ teaspoon turmeric powder

• 1 teaspoon coriander powder

• ½ teaspoon black pepper powder

• ½ teaspoon cayenne pepper (adjust to taste)

• Salt, to taste

• 2 tablespoons chopped cashews

• 1 tablespoon golden raisins

• ½ cup heavy cream

  
  

Instructions

1. Air-Fry the Paneer

• Preheat air fryer to 375°F (190°C).

• Lightly coat paneer cubes with avocado oil and a pinch of salt.

• Air fry for 8–10 minutes, shaking halfway, until lightly golden.

• Set aside.

2. Bloom the Spices

• Heat 2 tablespoons avocado oil in a pan over medium heat.

• Add cinnamon stick and cloves. Let them sizzle until fragrant for about 20 seconds.

• Add asafetida, cumin, turmeric, coriander, black pepper, and cayenne.

• Stir continuously for about 10–15 seconds, just enough to bloom the spices without burning.

3. Create the Cream Base

• Immediately pour in the heavy cream.

• Stir and let it gently simmer for about 1 minute, allowing the spices to infuse the cream.

4. Add Paneer & Build Flavor

• Add the air-fried paneer, along with chopped cashews and golden raisins.

• Mix well so everything is coated evenly.

5. Reduce & Finish

• Cover the pan and cook on low heat for about 10 minutes, stirring occasionally.

• As it cooks, the cream will gradually reduce and thicken, clinging to the paneer and forming a rich, spiced coating.

• Garnish with freshly chopped cilantro and pieces of cashews for crunch.

This recipe is adapted from The Hare Krishna Book of Vegetarian Cooking by Adiraja Dasa, with modifications to ingredients and preparation.