Hello friends! Today I am excited to share my very own Paneer 65 recipe that is super popular in South India. If you are looking for a simple and tasty dish, then this is the recipe for you. It is a perfect vegetarian alternative to Chicken 65. Read on to learn how to make Paneer 65 step by step! also read about different types paneer dish.
Introduction: Why Paneer 65 is a Must-Try Recipe
Paneer 65 is not only a crowd pleaser but also very easy to prepare at home. I have been making this dish for many years, and it always brings many compliments. This recipe is a bit spicy, a bit crispy and full of flavor. Whether you are a beginner or an experienced cook, you will love making this delicious dish.
Ingredients: What You Need for Authentic Paneer 65
For Marination:
- 250 grams paneer (cut into bite-size cubes)
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red chili powder
- 1/2 teaspoon garam masala powder
- 1/2 teaspoon pepper powder
- 1 tablespoon lemon juice
- 3 tablespoons curd (yogurt)
- Salt to taste
For the Batter:
- 2 tablespoons all-purpose flour (maida)
- 2 tablespoons cornflour
- 1/2 teaspoon Kashmiri red chili powder (for nice red color)
- A pinch of cooking soda
- Salt to taste
- Water as needed to make smooth batter
For Frying and Garnishing:
- Oil for deep frying
- A few green chilies (slit)
- A handful of curry leaves
- Onion rings (optional)
- Lemon wedges (for serving)
Step-by-Step Instructions: How to Make Paneer 65 Easily
1. Marinate the Paneer
- Cut the Paneer: First, cut your paneer into small, bite-size cubes.
- Mix the Marinade: In a bowl, combine ginger-garlic paste, red chili powder, garam masala, pepper powder, lemon juice, curd, and salt.
- Coat the Paneer: Add paneer cubes into the marinade. Make sure every piece is well coated. Let it rest for about 30 minutes so the paneer can absorb all the flavours.
2. Prepare the Batter
- Combine Dry Ingredients: In another bowl, mix all-purpose flour, cornflour, Kashmiri red chili powder, cooking soda, and salt.
- Add Water Slowly: Gradually add water to form a thick and smooth batter without any lumps. This batter will give your paneer that extra crispiness.
3. Fry the Paneer
- Heat the Oil: Heat oil in a deep frying pan over medium heat. It is important that the oil is not too hot, so the paneer cooks evenly.
- Dip and Fry: Dip each marinated paneer cube into the batter. Carefully place them in the hot oil and fry until they turn golden and crispy. Once done, remove them with a slotted spoon and drain on paper towels.
4. Garnish and Serve
- Prepare Tempering: In a small pan, heat a little oil. Add slit green chilies and curry leaves, and fry for a few seconds until they get crisp.
- Toss the Paneer: Add your fried paneer cubes to this tempering mixture and toss them gently so that they get a boost of extra flavour.
- Final Touch: Garnish with onion rings and squeeze some lemon juice over the top. Serve hot with your favorite chutney or even ketchup.
Tips for the Best Homemade Paneer 65
- Use Fresh Paneer: Fresh paneer works best. If it is not fresh, the texture may become a bit rubbery.
- Don’t Skip Marination: Letting the paneer sit in the marinade makes a huge difference in flavour.
- Control the Oil Temperature: Keep the oil at medium heat to ensure an even fry.
- Eat Immediately: Paneer 65 tastes best when it is still crispy. Enjoy it fresh!
Variations: Try These Fun Twists
- Baked Paneer 65: For a healthier option, bake the marinated and batter-coated paneer at 200°C for 15-20 minutes. Flip halfway.
- Air-Fried Paneer 65: Use an air fryer at 180°C for 10-12 minutes for a low-oil version.
- Gravy Version: If you like sauces, try making a tangy tomato or yogurt-based gravy and toss the fried paneer in it for a delicious twist.
Conclusion: Enjoy Your Homemade Paneer 65 Today!
I hope you enjoy this Paneer 65 recipe as much as I do. It is easy to follow and brings a burst of South Indian flavour right into your home kitchen. Try this recipe and let me know how it turn out in the comments below. Happy cooking and enjoy your spicy, crispy treat!