Paneer Fries with Yogurt Dipping Sauces

Prep time: 30 minutes

Cook time: 20 minutes

Make Yogurt Tahini Sauce: In a small bowl, combine yogurt, tahini, lemon zest and juice, water, cayenne, and garlic. Add salt to taste and set side.

Make Yogurt Ginger Turmeric Sauce: In a small bowl, combine yogurt, sour cream, ginger, turmeric, garam masala, curry powder, garlic, and salt to taste. Set aside. 

Make Paneer Fries: In a medium bowl, combine flour, cornstarch, garlic powder, onion powder, salt, and red pepper flakes, if using. Gently whisk in sparkling water and set aside. Arrange panko in a shallow bowl.

In a large skillet over medium-high heat, add oil to 1/4 inch deep. Heat to 350°F. (Test the heat with the end of a wooden spoon or chopstick—if the oil quickly bubbles around the wood, it’s ready.)

One at a time, dip paneer slices in flour mixture, shaking off any excess, then coat all sides in panko, shaking off any excess, and add to skillet. Cook 5 to 6 slices at time until golden brown and crisp, 1 to 2 minutes per side. Transfer to a paper-towel lined plate and sprinkle with salt. Repeat with remaining paneer.

Serve paneer fries with sauce. Serves 4 to 6.

Notes:

If you prefer to make only one sauce, double the sauce ingredients.

Garam masala is an Indian spice blend. Look for it in the spice section of the supermarket.