Ashia Ismail-Singer’s Parmesan-Crumbed Paneer With Chilli & Mayonnaise Recipe

By Ashia Ismail-Singer
Parmesan in the crumb gives a lovely, strong, nutty flavour which works well with paneer.

A spicy, moreish paneer appetiser from cookbook author Ashia Ismail-Singer.

Paneer is quite a bland source of protein usually dressed up with a spicy curry sauce. Using parmesan in the crumb gives a lovely, strong, nutty flavour that works well with paneer.

It is a perfect addition to a mezze or finger food platter. Serve with a chilli and mayo dipping sauce, or any other sauce that takes your fancy.


Serves 6-8 as an appetiser

2 blocks (400-500g) paneer cheese

1 cup panko breadcrumbs

½ cup grated parmesan

salt and pepper

1 egg, beaten

neutral oil for frying

½ cup mayonnaise

1-2 tbsp Thai sweet chilli sauce

chilli flakes

  1. Cut paneer in sticks, lengthways, about 2cm thick.
  2. In a bowl, mix together the breadcrumbs, parmesan, salt and pepper.
  3. Dip each paneer stick into the beaten egg then coat in the crumb mix. Set aside.
  4. Heat a frying pan with just enough oil to cover the base. You want to shallow-fry the sticks until golden all over, turning with tongs.
  5. To make the dipping sauce, simply mix the mayonnaise in a small bowl with chilli sauce.
  6. Once all of the paneer sticks are fried, place them in a bowl with the chilli dipping sauce on the side. Sprinkle with chilli flakes and extra salt.

Recipe from The Laden Table: Recipes to share, infused with spice by Ashia Ismail-Singer. Published by Bateman Books, $60, out now.

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