Tantalize your taste buds with these Spiced and Seared Paneer Cubes–a perfect little feast for the senses and a celebration of flavor. Preparing these scrumptious cubes is incredibly easy, making it perfect for both seasoned chefs and kitchen novices alike. The magic lies in the versatile spices that elevate the flavor profile, turning simple paneer into a star attraction. And . . . for those seeking a vegan or dairy-free alternative, I’ve got you covered. This recipe adapts beautifully to a tofu alternative.
Give it a try and share your creation in the comments below or on social media!
I also want to make a quick note about the Wine Chips. The flavors and recommended pairings were developed by master sommeliers. There are a bunch of variations to try, so you’ll see others sprinkled across some of my recipes. (They were one of my fun finds at a previous Fancy Food Show.)
Inspired by: Spiced Pan-Fried Paneer on Healthy Nibbles and Bits
What You Need to Make Spiced and Seared Paneer Cubes
Equipment
- Cutting Board
- Chef’s Knife
- Measuring Spoons
- Zip Top Bag
- Large Sauté Pan or Skillet
- Tongs – For flipping the cubes. Could also use a Spatula.
- Paper Towels – For Tofu Version. Used for draining the tofu.
Ingredients
- Paneer – Skip for vegan version.
- Avocado Oil – You’ll use half of it with the mixed spices and the other half in the pan for frying.
- Garlic Powder
- Onion Powder
- Kosher Salt
- Ground Cumin
- Ground Mustard
- Paprika
- Chipotle Powder
- Black Lava Jalapeno Wine Chips – Several of their flavors would work, but I particularly like the Black Lava Jalapeno for this recipe.
- Firm Tofu – ONLY for Vegan Version. See Recipe Notes.)
- Kosher Salt – ONLY for Vegan Version. For sprinkling over the Firm Tofu to help it drain. See Recipe Notes.
Getting Started with Making Spiced and Seared Paneer Cubes
This recipe is quick and easy. However, there are a couple of quick notes I want to give before we start.
- The vegan and dairy-free version of this recipe swaps out the paneer for firm tofu. I’ll call it out explicitly in the instruction steps, but wanted to put that in mind.
- I suggest the optional addition of lightly crushed Black Lava Jalapeno Wine Chips as a topper for this dish. While not necessary, I like the additional layer of texture and flavor they add to the situation. This recipe isn’t particularly lacking in either, but it’s often fun to add a little something extra.
Prepping the Paneer
We’ll start by cutting 12 ounces of Paneer into 24 cubes and place the pieces in a gallon size zip top bag.
Vegan Alternative Note
For a vegan version, rather than using 12 ounces of Paneer, you’ll grab 12 ounces of Firm Tofu. After cubing the Firm Tofu and before seasoning it, you’ll lightly sprinkle it with salt and allow it to sit on paper towels for 15 minutes. Then we’ll pat it dry and add it to the zip top bag. Everything proceeds the same from there.
Mixing Your Spices
In a small bowl, we’ll thoroughly combine 1 teaspoon of Garlic Powder, 1 teaspoon of Onion Powder, 1 teaspoon of Kosher Salt, ¾ teaspoon of Ground Cumin, ½ teaspoon of Ground Mustard, ½ teaspoon of Paprika, and ¼ teaspoon of Chipotle Powder. Then we’ll mix half of the blended spices into 2 tablespoons of Avocado Oil.
To coat the cubes, we’ll pour the spiced oil into the zip top bag with the Paneer, seal it, and shake it to coat.
Pro Tip: You could pick an already made spice blend that you like for this recipe. Some of my favorites are:
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Sautéing the Paneer (or Tofu) Cubes
Next, in a sauté pan over medium high, we’ll heat the remaining half of the Avocado Oil. Once heated, we can add the spice coated cubes of Paneer (or Tofu) to the pan. We’ll pan fry them until they turn golden brown. Then, you’ll want to flip them and continue browning the other side (about 6 to 8 minutes).
Finally, we’ll remove the paneer (or tofu) from the heat to a serving dish. Optionally, you can finish them off with a sprinkle (about 1 ounce) of Black Lava Jalapeno Wine Chips (lightly crushed).
Related Recipes
Looking for some other easy appetizers? Take a look at these recipes:
Spiced and Seared Paneer Cubes
Ingredients
- 12 ounces Paneer Cut into 32 cubes.
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Kosher Salt
- ¾ teaspoon Ground Cumin
- ½ teaspoon Ground Mustard
- ½ teaspoon Paprika
- ¼ teaspoon Chipotle Powder
- 4 tablespoons Avocado Oil Divided: Half with the mixed spices and half in the pan for frying.
- 1 ounce Black Lava Jalapeno Wine Chips Optional. Lightly crushed.
- 12 ounces Firm Tofu ONLY for Vegan Version. Cut into 24 cubes. See Recipe Notes.
- ½ teaspoon Kosher Salt ONLY for Vegan Version. For sprinkling over the Firm Tofu to help it drain. See Recipe Notes.
Instructions
- Cut 12 ounces Paneer into 24 cubes and place them in a gallon size zip top bag. (See Recipe Notes for vegan alternative.)12 ounces Paneer
- In a small bowl, thoroughly combine 1 teaspoon Garlic Powder, 1 teaspoon Onion Powder, 1 teaspoon Kosher Salt, ¾ teaspoon Ground Cumin, ½ teaspoon Ground Mustard, ½ teaspoon Paprika, and ¼ teaspoon Chipotle Powder. Mix in half of the 2 tablespoons Avocado Oil.1 teaspoon Garlic Powder, 1 teaspoon Onion Powder, 1 teaspoon Kosher Salt, ¾ teaspoon Ground Cumin, ½ teaspoon Ground Mustard, ½ teaspoon Paprika, ¼ teaspoon Chipotle Powder, 4 tablespoons Avocado Oil
- Pour the spiced oil into the zip top bag with the Paneer, seal it, and shake to coat.
- In a sauté pan over medium high, heat the remaining half of the Avocado Oil. Once heated, add the spice coated cubes of Paneer to the pan and pan fry them until they are golden brown, flip them and continue browning the other side as well (about 6 to 8 minutes).
- Remove the paneer from the heat to a serving dish and sprinkle them with 1 ounce Black Lava Jalapeno Wine Chips (lightly crushed).1 ounce Black Lava Jalapeno Wine Chips
Equipment
- Measuring Spoons
- Zip Top Bag
- Tongs For flipping the cubes. Could also use a Spatula.
- Paper Towels For Tofu Version. Used for draining the tofu.
Notes
- Alternative Vegan Version
- Replace the 12 ounces of Paneer with 12 ounces of Firm Tofu.
- After cubing the Firm Tofu and before seasoning it, lightly sprinkle it with salt and allow it to sit on paper towels for 15 minutes. Then pat it dry and add it to the zip top bag.
- Proceed with Step 2 from there.
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