Description
Paneer 65 is one of the most popular starter dishes made with deep-fried paneer cubes and then tossed in an amazing spicy, slightly tangy sauce. It is a spicy and irresistible snack recipe, crispy from the outside and soft and succulent from inside. It can be served as an appetizer or snack, or as a side dish for lunch and dinner with chapati and naans.
Scale
Ingredients
- 400 grams Indian cottage cheese (paneer)
- Oil for deep-frying
For the marinade
- 4 tablespoons all-purpose flour (Maida)
- 3 tablespoons corn flour
- 2 teaspoon ginger-garlic paste
- 1 tablespoon red chilli powder
- ½ teaspoon black pepper
- 1 sprig of curry leaves
- Water as required
- Salt as required
For the sauce
- 2 tablespoons oil
- 1 teaspoon ginger finely chopped
- 2 teaspoons garlic finely chopped
- 2 whole dry red chilli
- 2 green chillies
- 1 medium onion cubed
- 1 small capsicum chunks
- Few curry leaves
- ½ cup fresh yogurt
- ½ teaspoon corn flour
- 1 tablespoon kashmiri chilli powder
- 1 tablespoon chilli sauce
- 2 tablespoons spring onions chopped
For garnishing
- Spring onions chopped
Instructions
For the marinade
- To make the marinade, take maida, corn flour, ginger garlic paste, red chilli powder, black pepper and chopped curry leaves in a bowl and mix well.
- Add water as required to make the thick, smooth lump-free batter not runny.
- Then add salt to taste. Mix all together well.
- Now, add the paneer cubes into the batter and gently mix so that the batter will coat on paneer well.
- In a deep wok or pan, heat the oil. Once the oil is hot enough, carefully drop the coated Paneer cubes one by one in hot oil. Fry them on medium high flame until they turn golden brown and crispy.
- Then take out the fried cube and transfer to a plate on tissue paper to absorb the excess oil. Set the paneer aside.
For the sauce
- Heat a wok on high flame, add oil. When it is hot, add chopped ginger and garlic. Cook for about a minute on high flame.
- Add dried red chillies, green chillies. Stir continuously.
- Then add onion, capsicum to the wok. Fry for about 2 minutes with constant stirring
- Add few chopped curry leaves and mix them too.
- Mix corn flour, Kashmiri chilli powder to curd.
- Add the curd mixture, chilli sauce to the wok and mix it well. Cook the mixture on high heat for 2 to 3 minutes.
- Add the paneer to the wok. Mix and coat everything well.
- Now mix spring onion greens to the wok and your paneer 65 is ready.
- Garnish with spring onion greens, serve and enjoy!
Notes
- The marinade batter nor be too thick or too thin (runny consistency). Make sure the outer coating of paneer is thick enough to coat the paneer well.
- Adjust the spice level according to your taste. But for me. this recipe tastes best when it is little spicy.
- You can fry the paneer beforehand and prepare the gravy just before serving.
- Make sure the oil is hot while deep frying or the paneer cubes will absorb extra oil and also it won’t be crunchy.
- You can also prepare the famous gobi 65, aloo 65, bread 65 or chicken 65 using the same recipe and just swapping paneer with other veggies.
- Category: Appetizer, Side Dish, Snack
- Cuisine: Indian
Keywords: Easy paneer recipe, Paneer 65, Restaurant style paneer 65