By Paneer 65 is a beloved Indo-Chinese fusion dish that has earned a special place in Indian cuisine. It features cubes of paneer (Indian cottage cheese) marinated in a spicy batter, deep-fried to golden perfection, and then tossed in a flavorful tempering made with curry leaves, green chilies, garlic, and spices. Ideal as a snack, party starter, or even as a side dish, Paneer 65 is both crunchy and juicy, with a delightful balance of heat and flavor.
Ingredients:
For the marinade and frying:
- Paneer – 250 grams (cut into 1-inch cubes)
- Cornflour – 3 tablespoons
- All-purpose flour (Maida) – 2 tablespoons
- Rice flour – 1 tablespoon (for extra crispiness)
- Red chili powder – 1 teaspoon
- Turmeric powder – ¼ teaspoon
- Garam masala – ½ teaspoon
- Black pepper powder – ½ teaspoon
- Ginger-garlic paste – 1 tablespoon
- Lemon juice – 1 tablespoon
- Salt – as needed
- Water – as needed (to make a thick batter)
- Oil – for deep frying
For the tempering (tadka):
- Oil – 1 tablespoon
- Garlic – 4-5 cloves (finely chopped)
- Green chilies – 2 (slit lengthwise)
- Curry leaves – 1 sprig
- Red chili powder – ½ teaspoon
- Kashmiri red chili powder – ½ teaspoon (for color)
- Yogurt – 2 tablespoons (optional, for creamy version)
- Coriander leaves – a handful (chopped, for garnish)
Preparation Steps:
1. Marinating the Paneer:
Start by cutting the paneer into medium-sized cubes. In a mixing bowl, combine cornflour, all-purpose flour, rice flour, red chili powder, turmeric powder, black pepper powder, garam masala, ginger-garlic paste, lemon juice, and salt. Add just enough water to make a thick batter — it should coat the back of a spoon.
Add the paneer cubes into the batter and gently mix to coat them well. Let them marinate for at least 20–30 minutes. Marinating allows the flavors to seep into the paneer, making it more flavorful and aromatic.
2. Frying the Paneer:
Heat oil in a deep frying pan or kadai over medium heat. Once hot, carefully drop the marinated paneer cubes into the oil in batches. Fry them until golden brown and crispy on all sides. Make sure not to overcrowd the pan.
Remove the fried paneer and place them on a kitchen towel to drain the excess oil.
Pro Tip: You can also air-fry or bake the paneer if you prefer a healthier version.
3. Preparing the Tempering (Tadka):
In a separate pan or wok, heat 1 tablespoon of oil. Add finely chopped garlic and sauté until it turns golden brown. Add slit green chilies and curry leaves. Sauté for a few seconds until fragrant.
Now add a pinch of red chili powder and Kashmiri red chili powder for that beautiful red color. Stir well and reduce the heat.
If you prefer the creamy version of Paneer 65 (like the restaurant style), add 2 tablespoons of beaten yogurt at this stage. Cook on low flame for a minute to avoid curdling. Stir continuously to combine the spices with the yogurt.
Now, add the fried paneer cubes to the tempering. Toss well so the paneer is well coated with the flavorful mixture. Cook for another 1–2 minutes on low flame to allow the flavors to bind together.
4. Garnish and Serve:
Turn off the heat. Garnish with chopped coriander leaves. Optionally, you can sprinkle some chaat masala or lemon juice for a zesty touch.
Serve hot with mint chutney, tomato ketchup, or onion rings. It can also be paired with fried rice or noodles for a full Indo-Chinese meal.
Tips and Variations:
- Color: Restaurants often add red food color to get that iconic red hue. You can avoid it or use Kashmiri red chili powder for a natural color.
- Crispiness: Adding rice flour to the batter gives extra crunch.
- Vegan Option: Replace paneer with tofu for a vegan-friendly version.
- Dry vs Gravy: Paneer 65 is typically dry, but you can make a semi-gravy version using yogurt or tomato sauce.
Conclusion:
Paneer 65 is a fiery, flavorful dish that’s loved by vegetarians and non-vegetarians alike. Whether served as a starter for guests or made for a cozy family dinner, it never fails to impress. With this recipe, you can recreate restaurant-style Paneer 65 in your own kitchen — crispy on the outside, soft inside, and bursting with spice and aroma.
Enjoy your homemade Paneer 65 with a hot cup of chai or a chilled soft drink — it’s comfort food with a spicy twist!
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