Paneer Fries with Coriander Lime Pickle Chutney
Think halloumi fries, but better. These crispy paneer fries get wonderfully golden and crispy on the outside while staying soft inside, with a spice coating that actually has flavour. Paired with a vibrant coriander lime pickle chutney that's tangy, creamy, and completely addictive, they're the ultimate snack. The chutney comes together in minutes in a blender - fresh coriander meets lime pickle and toasted coconut for something that's both familiar and unexpected. Quick enough for weeknight snacking but impressive enough for entertaining.
Paneer Fries with Coriander Lime Pickle Chutney
Crispy spiced paneer fries with vibrant coriander lime pickle chutney. Like halloumi fries but better - ready in 20 minutes.
Ingredients
- 500g paneer, cut into ½ inch thick wedges or fries
- 1 tsp ground turmeric
- 1 tsp garam masala
- ½ tsp salt
- 4 tbsp rapeseed oil, plus more for frying
- Large bunch fresh coriander (about 80-100g with stalks)
- 1 green chilli, whole (or to taste)
- 2 tbsp lime pickle (I used Patak's)
- 2 spring onions, topped and tailed
- 1 clove garlic
- 2cm piece fresh ginger, peeled
- 30g toasted desiccated coconut (see notes)
- Water, as needed to blend (start with 100ml)
Instructions
- Add the coriander (including stalks), green chilli, lime pickle, spring onions, garlic, ginger, and toasted coconut to a blender along with the water
- Blend on high speed, adding more water a tablespoon at a time if needed until you reach a thick, hummus-like consistency. You want it smooth but still substantial enough to cling to the paneer.
- Taste and adjust - add more lime pickle for tang, more chilli for heat, or a pinch of salt if needed. Set aside.
- Pat the paneer wedges dry with kitchen paper.
- In a shallow dish, mix together the turmeric, garam masala, salt and 4 tablespoons of rapeseed oil and whisk. Toss the paneer pieces in the spice mix until evenly coated.
- Heat a couple more tablespoons rapeseed oil in a large frying pan over medium-high heat. Once hot, add the paneer in a single layer, working in batches if needed to avoid overcrowding.
- Fry for 2-3 minutes on each side until deep golden and crispy. Don't move them too much - let them develop a proper crust before turning.
- Drain briefly on kitchen paper, then serve immediately while still hot and crispy with the chutney alongside for dipping.
Nutrition Facts
Calories
435Fat
35 gCarbs
68 gSugar
4 gProtein
23 gApproximate values per serving
Ingredients and Sourcing Tips
Paneer
Look for firm paneer blocks at Indian grocers or larger supermarkets. The firmer the paneer, the better it holds its shape when frying and the crispier it gets. Fresh paneer from Indian shops tends to be better quality than supermarket versions - it has more flavour and a better texture than halloumi without the squeaky rubberiness.
Coriander
Use a large bunch with stalks - the stalks have loads of flavour and help bulk out the chutney, just trim the dry ends off. Look for fresh, bright green coriander without any yellowing or wilting. Wash thoroughly as it can be quite sandy.
Lime pickle
Indian lime pickle is a preserved condiment made from limes fermented with salt, oil, and spices. It has a distinctive tangy, salty, slightly bitter flavour that's both intense and addictive. Look for it in jars in the Indian section of supermarkets or at Asian grocers - it should have visible pieces of lime suspended in oil with spices. You can use hot or mild versions depending on your preference. Brands like Patak's, Ashoka, or Ahmed work well.
Coconut
Toast desiccated coconut in a dry frying pan over medium heat, moving it regularly, until golden and fragrant - this takes about 3-5 minutes. Watch it carefully as it can burn quickly. The toasting adds nuttiness and body to the chutney.
Green chillies
Heat levels vary wildly between chillies. Cut the tip off and taste it before adding to gauge the heat level. You might want to use just half a chilli or even less depending on how spicy it is. Start conservatively, blend the chutney, then taste before adding more. If you want guaranteed heat, use a bird's eye chilli. For milder, go for a larger green chilli.
Garam masala
Use good quality garam masala powder - it makes a difference to the paneer's flavour. Brands like Rajah or homemade blends work well.
Variations and Dietary Swaps
Halloumi version
If you can't get paneer, halloumi works as a substitute. Cut into fries, coat in the spices, and fry the same way. It'll be squeakier and saltier (so don’t add the extra salt), but still delicious.
Vegan version
Replace paneer with firm tofu, pressed to remove excess moisture, then coat and fry the same way.
Different cooking method
Air fry the spiced paneer at 200°C for 12-15 minutes, turning halfway, for a lower-oil version.
Herb variations
If you can't stand coriander, use a mix of mint and parsley instead - the flavour profile changes but it's still excellent. Thai basil works too for a different spin.
Extra richness
Add a tablespoon of Greek yogurt or cashews to the chutney for extra creaminess.
Serving styles
Cut the paneer into cubes instead of wedges for bite-sized pieces perfect for party platters. Or serve the chutney as a spread on naan or flatbreads.
Make it a meal
Serve over rice with roasted vegetables for a more substantial dish. The chutney also works as a sandwich spread or stirred through warm grains.
Kitchen Notes
Why paneer beats halloumi
Paneer doesn't have halloumi's squeaky texture and takes on spices better. It gets just as crispy on the outside but stays creamy inside without being rubbery. Plus, it's less salty so it doesn't compete with the chutney.
Paneer drying
Patting the paneer dry before coating is crucial for getting it crispy. Any moisture on the surface will steam rather than fry, leaving you with soggy fries.
Oil temperature
Test the oil temperature by dropping in a tiny piece of paneer - it should sizzle immediately. If the paneer is browning too quickly, reduce the heat slightly. You want a deep golden crust, not burnt spots.
Batch frying
Don't overcrowd the pan - the paneer needs space around each piece to crisp up properly and overcrowding bring the pan temperature down. Work in batches if necessary.
Blender consistency
Add about 100ml of water to get the chutney blending, then adjust to your preferred consistency - you can always add more water but can't take it away. Some prefer it thick like hummus for dipping, others like it looser for drizzling. The chutney will thicken slightly as it sits. If it gets too thick in the fridge, stir through a splash of water.
Chutney colour
The bright green colour will darken slightly over time as it sits, especially if exposed to air. This is normal and doesn't affect flavour. Store in an airtight container or press some cling film to the surface to minimise this.
Leftover paneer
Crispy paneer fries are best eaten immediately, but leftovers can be refrigerated and reheated in a hot oven (200°C for 5-7 minutes) or air fryer to re-crisp although they will be dryer.
Serving Suggestions
How to serve
Pile the crispy paneer fries on a serving plate or board with the chutney in a small bowl alongside for dipping. Garnish with extra coriander leaves if you like. Much more impressive than halloumi fries from the pub. This works brilliantly as part of an Indian mezze-style spread with poppadoms, samosas, bhajis, and other snacks alongside mango chutney, raita, and tamarind sauce. Perfect for entertaining, pre-dinner nibbles, weekend snacking, or as part of a larger Indian feast. Also excellent for picnics or packed lunches (keep chutney and paneer separate until eating).
Portion sizes
As a snack for 2-4 people depending on appetite. If serving as part of a larger spread, this will feed 6-8 people alongside other dishes.
Temperature
Serve the paneer hot and crispy, straight from the pan. The chutney can be room temperature or chilled - both work well.
