Crispy Paneer Parmesan Recipe: A Delicious Twist on a Classic

There's nothing quite like a warm meal on a rainy weekend day, and crispy paneer parmigiana is the perfect thing you're looking for. Sneha Singhi Upadhaya's recipe is a combination of the creaminess of paneer, the freshness of fresh tomato sauce, and the nourishment of melted cheese. It's simple to prepare and yet feels decadent, so it's a perfect dish to serve for family and friends.

Ingredients:

• 1 cup cherry tomatoes
• 8-10 garlic cloves
• 2 tomato, wedged
• 1 tbsp olive oil
• Salt to taste
• Fresh basil leaves
• 1/2tsp Sugar
• 200 gms paneer
• Salt to taste
• 1 tsp oregano
• 1 tsp mustard sauce
• 1/2 cup cornflour slurry (2 tbsp cornflour and 1/2 cup water)
• 1/2 cup bread crumbs

How to make Crispy Paneer Parmigiana at Home?

Put the cherry tomatoes, garlic, tomato, olive oil and salt in your air fryer. Bake at 200°C for 10-15 minutes or until the tomatoes are tender. Blitz it to a silky puree with some fresh basil leaves. Season the paneer with salt & oregano. Combine the mustard sauce in the cornflour slurry and coat the slices of paneer in it. Coat it with breadcrumbs and set it aside. Now, shallow fry the paneer in olive oil or air fry it at 180°C for 10-15 minutes or until the paneer turns crispy. Put the tomato sauce in a pan with processed/parmesan cheese and mozzarella cheese. Cover with a lid and allow the cheese to melt. Spoon over the tomato sauce the fried paneer. Serve hot and enjoy.!

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Note: If you have Parmesan use that instead of processed cheese because it adds a sharp, salty flavor that is a great contrast to the mozzarella and marinara sauce.