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Paneer 65 Recipe

Name: AMAYA Real Indian Foods Paneer 65 Recipe
Cook time: 1 h
Total time: 1 h
Yield: 3 servings
Cuisine: Indian
Ingredients: 400 g paneer (firm, cut into 1-inch cubes); 1 cups plain yogurt (thick, whisked); 4 tsp cornstarch; 4 tbsp all-purpose flour (maida); 2 tbsp rice flour; 1 tbsp ginger-garlic paste; 1.5 tsp red chili powder (adjust to heat); 1 tsp kashmiri red chili powder (for color, optional); 0.5 tsp garam masala; 1 tsp salt; 1 tsp lemon juice; 1 unit egg (large, lightly beaten) - optional for richer batter; 2 tbsp water (if needed to adjust batter consistency); 500 ml vegetable oil (for deep frying); 2 tbsp vegetable oil (for tempering); 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 10 unit curry leaves (fresh); 2 unit green chilies (slit lengthwise); 8 cloves garlic (thinly sliced); 1 tsp ginger (julienned, optional); 0.75 tsp red chili powder (for tempering); 0.5 tsp chaat masala; 0.5 tsp soy sauce; 1 tbsp tomato ketchup; 1 tsp honey or sugar; 0.25 tsp salt; 2 tbsp fresh cilantro (chopped, for garnish); 4 unit lemon wedges (to serve)

Inspired by AMAYA Real Indian Food

Time1h

Serves3

Deep fried marinated and batter coated paneer until crisp, Later tossed in spicy tempering made with spices, garlic and curry leaves.

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Ingredients

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Paneer Marinade & Batter

14 1/8 oz (400 g) paneer (firm, cut into 1-inch cubes)

1 cups plain yogurt (thick, whisked)

4 tsp Cornstarch

4 tbsp all-purpose flour (maida)

2 tbsp rice flour

1 tbsp ginger-garlic paste

1 1/2 tsp red chili powder (adjust to heat)

1 tsp kashmiri red chili powder (for color, optional)

1/2 tsp Garam masala

1 tsp Celtic sea salt

1 tsp ReaLemon lemon juice

1 unit egg (large, lightly beaten) - optional for richer batter

2 tbsp water (if needed to adjust batter consistency)

Tempering & Toss

2 1/8 cup (500 ml) vegetable oil (for deep frying)

2 tbsp vegetable oil (for tempering)

1/2 tsp mustard seeds

1/2 tsp cumin seeds

10 unit curry leaves (fresh)

2 unit green chilies (slit lengthwise)

8 cloves garlic (thinly sliced)

1 tsp ginger (julienned, optional)

3/4 tsp red chili powder (for tempering)

1/2 tsp chaat masala

1/2 tsp Aged soy sauce

1 tbsp tomato ketchup

1 tsp honey or sugar

1/4 tsp Celtic sea salt

2 tbsp fresh cilantro (chopped, for garnish)

4 unit lemon wedges (to serve)

Method

Paneer Marinade & Batter

Prepare paneer

If using store-bought paneer, cut into 1-inch cubes. If very fresh and moist, pat dry with paper towels so the marinade/batter adheres well. Lightly press cubes between paper towels to remove excess moisture.

Make marinade

In a large bowl whisk together yogurt, ginger-garlic paste, red chili powder, kashmiri chili (if using), garam masala, salt, and lemon juice until smooth.

Add stabilizers

Stir in cornstarch, all-purpose flour and rice flour into the yogurt mixture to form a thick coating batter. If using egg, add the beaten egg and mix well. The batter should be thick enough to cling to paneer; add up to 2 tablespoons water if too thick.

Marinate paneer

Add paneer cubes to the batter and gently fold to coat each piece evenly. Cover and refrigerate for at least 30 minutes (up to 2 hours). This helps the flavors penetrate and the coating adhere.

Heat oil

Pour 400–500 ml oil into a deep, heavy-bottomed pan or kadai and heat over medium-high until it reaches 175–180°C (350–360°F) or a small batter drop sizzles and rises to the surface immediately.

Deep-fry paneer

Working in batches (do not overcrowd), lift paneer cubes from the batter letting excess drip off, and gently slide into hot oil. Fry until golden brown and crisp on all sides, about 2–3 minutes per batch. Use a slotted spoon to turn pieces for even color. Remove to a paper towel–lined tray to drain. Keep fried paneer warm in a low oven (100°C/210°F) if desired while you finish remaining batches.

Tempering & Toss

Prepare tempering

In a large skillet or wok, heat 2 tablespoons oil over medium heat. When hot, add mustard seeds and cumin seeds. Let them sputter (about 15–30 seconds).

Aromatics

Add curry leaves, sliced garlic and slit green chilies. Stir-fry for 30–45 seconds until garlic is fragrant and just beginning to turn golden (do not burn). If using julienned ginger, add it here and sauté briefly.

Add spices & sauces

Lower heat to medium-low. Sprinkle in the red chili powder and chaat masala and stir for 10–15 seconds to bloom the spices. Quickly add soy sauce, tomato ketchup, and honey/sugar. Stir to combine into a glossy, slightly thickened coating. Taste and adjust salt; remember the fried paneer and soy sauce add saltiness.

Toss paneer

Add the hot fried paneer cubes to the skillet. Toss gently but quickly for 1–2 minutes so the coating evenly coats the paneer and the paneer heats through. Be careful not to break the pieces; use a spatula/scoop motion to turn them.

Finish & garnish

Sprinkle chopped cilantro over the tossed paneer and give one final gentle toss. Transfer to a serving plate and serve immediately with lemon wedges on the side to squeeze over just before eating.