Peri Peri Paneer
This peri peri paneer is smoky, spicy, and impossibly moreish - we've got crispy cubes of paneer that have been marinated in Greek yogurt, peri peri sauce, and a blend of warming spices, then air-fried until charred and crispy on all sides. It takes about 10 minutes of hands-on work (plus marinating time) and works brilliantly in wraps, salads, or piled over spicy rice with garlic mayo yogurt for a homemade Pepe's-style rice box.
If you love paneer recipes, try my halloumi fajitas for another cheese-based protein, or my crispy baked tofu nuggets for a similar air fryer technique. For more Nando's-inspired recipes, my peri peri fries and Nando's spicy rice are both reader favorites, and the rice pairs so perfectly with the paneer.
Why You'll Love This Recipe
I've been having a real Pepe's peri peri hyperfixation lately - it started with watching someone's "dish up my Pepe's order" with me on TikTok, and spiralled from there. The paneer rice box just hits differently.
However, we're also buying a house at the moment, and my bank balance simply cannot be splurged on takeaways every week - so, enter my homemade peri peri paneer served with spicy rice and garlic mayo. It's the kind of recipe that makes meal prep feel exciting rather than boring and tastes so good.
Ingredient Notes
Here are some notes on the key ingredients. The full quantities are in the recipe card at the bottom of this page.
- Paneer: Paneer is an Indian cottage cheese with a firm texture that holds its shape beautifully when cooked. It doesn't melt like mozzarella - instead it goes golden and slightly crispy on the outside while staying soft and creamy inside. Look for it in the cheese or world foods aisle.
- Greek yogurt: The yogurt does three jobs: it tenderizes the paneer slightly, helps the spices and peri peri sauce adhere to the paneer, and creates a lovely thin coating that chars in the air fryer. Full-fat gives the best result.
- Peri peri sauce: Nando's medium peri peri sauce is the classic choice for me- it has a smoky, tangy, garlicky flavor that works perfectly - but you might want to go for lemon and herb or wild garlic if you don't like too much spice.
- Smoked paprika, Cayenne pepper, garlic powder, onion powder, cumin
How to Make Peri Peri Paneer
Step 1: Cube the Paneer
Cut the paneer into small, even cubes (about 2cm) and place in a mixing bowl.
Step 2: Make the Marinade
Add the Greek yogurt, peri peri sauce, smoked paprika, cayenne, garlic powder, onion powder, oregano, cumin, salt, and pepper to the bowl. Mix everything until every piece of paneer is evenly coated.
Step 3: Marinate
Cover the bowl and refrigerate for at least 1 hour. Overnight is even better if you have the time - the longer it marinates, the deeper the flavor.
Step 4: Air Fry
Arrange the marinated paneer cubes in a single layer in the air fryer basket - don't overcrowd them. Spray lightly with cooking oil. Air fry at 220°C for 10-15 minutes, flipping halfway through, until the paneer is charred and crispy on all sides.
Step 5: Serve
Serve immediately while hot and crispy, however you like - in wraps, over rice, in a salad, or just on its own with a squeeze of lemon.
Expert Tips
- Marinate for at least an hour: The longer the paneer sits in the yogurt and spice mixture, the more flavor it absorbs. An hour is the minimum - overnight in the fridge is ideal if you're planning ahead. You could also soak the cubed paneer in warm water for 15 minutes before adding the marinade to get it really soft and tender.
- Don't overcrowd the air fryer: The paneer cubes need space to crisp and char on all sides. If they're piled on top of each other, they'll steam instead of crisping up. Work in batches if needed.
- Spray with oil before air frying: A light spray of cooking oil helps the marinade char and crisp rather than just drying out. Don't skip this.
- Cut the cubes small and even: About 2cm cubes cook quickly and give you maximum crispy surface area. Bigger cubes take longer and have less charred exterior per bite.
Ways to Serve Peri Peri Paneer
This is a versatile protein that works with almost anything. My favorite way to serve it is Pepe's-style - piled over my Nando's spicy rice with a drizzle of garlic mayo yogurt. It's basically a homemade peri peri paneer rice box, and it's unreal.
Storage and Meal Prep
- Refrigerator: Store cooked paneer for up to 3 days. Reheat in the air fryer for 3-4 minutes to re-crisp.
- Marinate ahead: The paneer can sit in the marinade in the fridge for up to 24 hours. This makes it a brilliant meal prep ingredient - marinate the night before, air fry in 10 minutes when you're ready to eat.
- Freezing: You can freeze the marinated (uncooked) paneer for up to 1 month. Defrost in the fridge and air fry as normal.
FAQs
Paneer is a firm Indian cottage cheese that doesn't melt when heated. It's widely used in Indian cooking and has a mild, milky flavor that absorbs marinades beautifully. You can find it in most UK supermarkets in the cheese or world foods section.
Yes! Halloumi has a similar non-melting texture. It's saltier than paneer, so reduce the salt in the marinade. The cooking time should be about the same.
Extra firm tofu works well - press it very dry first, then cube and marinate the same way. It won't have the same creamy interior as paneer but the crispy, charred exterior will be great.
Yes! Bake on a lined tray at 220°C for 20-25 minutes, flipping halfway. Or pan-fry in a little oil over medium-high heat for 8-10 minutes, turning often until charred on all sides. The air fryer gives the crispiest result with the least oil.
Moderately spicy with medium peri peri sauce and the cayenne. The yogurt mellows the heat on the surface. For milder, use mild peri peri sauce and skip the cayenne. For fiery, use hot or extra hot sauce and increase the cayenne.
Peri Peri Paneer
Ingredients
- 200 g paneer
- 1 tablespoon Greek yoghurt
- 1 tablespoon medium peri-peri sauce
- 1 teaspoon smoked paprika
- 0.5 teaspoon cayenne pepper
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon cumin
- Salt and pepper to taste
Method
- Cut the paneer into small cubes and add to a mixing bowl200 g paneer
- Add the spices, Greek yoghurt, and peri-peri sauce and mix together to form the marinated.1 tbsp Greek yoghurt, 1 tbsp medium peri-peri sauce, 1 tsp smoked paprika, 0.5 tsp cayenne pepper, 0.5 tsp garlic powder, 0.5 tsp onion powder, 0.5 tsp cumin, Salt and pepper
- Cover the bowl and refrigerate the marinated paneer for at least 1 hour.
- To cook, place the paneer cubes in the air fryer and spray with cooking oil. Air fry at 220C for 10 - 15 minutes, flipping halfway, until the paneer is charred on all sides.
Nutrition
Notes
- Marinate: Minimum 1 hour, overnight is best.
- Air fryer: 220°C, 10-15 minutes, flip halfway. Don't overcrowd.
- Oven alternative: 220°C for 20-25 minutes on a lined tray.
- Storage: Fridge 3 days. Marinated paneer freezes for 1 month.
