Paneer 65 Recipe

Prepare paneer

If using store-bought paneer, cut into 1-inch cubes. If very fresh and moist, gently pat cubes dry with paper towels so the marinade will adhere better.

Make marinade

In a large bowl combine 3 tbs cornstarch, 2 tbs all-purpose flour, 3 tbs whisked yogurt, 1 tbs ginger-garlic paste, 1 tsp red chili powder, 1 tsp Kashmiri chili or paprika, 1/2 tsp garam masala, 3/4 tsp coriander powder, 1/4 tsp turmeric, 1 tsp salt, and 1 tsp lemon juice. Whisk until smooth. If using the optional egg, add the beaten egg and mix to combine. The mixture should be thick enough to coat cubes—adjust with a teaspoon of water if too thick.

Coat paneer

Gently fold the paneer cubes into the marinade, ensuring each piece is evenly coated. Cover and refrigerate for 15–30 minutes to let flavors set. (Do not marinate much longer if using egg or very soft paneer to avoid breakage.)

Heat oil

Pour about 200 ml vegetable oil into a wide, heavy-bottomed skillet or frying pan to come about 1–1.5 cm up the sides for shallow frying. Heat over medium-high until shimmering but not smoking (about 180°C / 350°F if using a thermometer).

Fry paneer

Working in batches to avoid overcrowding, carefully add coated paneer cubes to the hot oil. Fry 2–3 minutes per side until golden brown and slightly crisp. Use a slotted spoon to transfer fried paneer to a paper towel-lined plate to drain excess oil. Repeat with remaining paneer.

Optional double-fry for extra crispiness

If you prefer extra-crispy Paneer 65, let the first-fried cubes rest 3–5 minutes, then quickly refry each batch for 30–45 seconds until crisp. Drain again.

Prepare tempering

In a clean wok or large skillet, heat 2 tbs oil and 1 tbs butter over medium heat until butter melts and the oil shimmers.

Fry aromatics

Add 1/2 tsp mustard seeds and allow them to crackle for a few seconds. Immediately add 8 curry leaves and 2 slit green chilies. Sauté for 20–30 seconds until fragrant. Add 1 tsp ginger-garlic paste and sauté 30–40 seconds, stirring to avoid burning.

Build the sauce

Stir in 2 tbs tomato ketchup, 1 tbs red chili sauce (if using), 1 tsp soy sauce, 1 tsp vinegar, and 1/2 tsp sugar. Mix well and cook 1–2 minutes until the sauce is fragrant and slightly thickened. Add 2 tbs water to loosen if needed.

Finish sauce and thicken

Mix 1 tsp cornstarch with 1 tbs cold water to make a smooth slurry. Pour the slurry into the sauce while stirring; cook 1 minute until the sauce becomes glossy and coats the back of a spoon. Taste and adjust salt or sugar as needed.

Toss paneer in sauce

Add the fried paneer cubes to the skillet with the sauce. Gently toss or fold to coat each piece evenly, cooking 1–2 minutes so the paneer heats through and absorbs flavors. Be gentle to avoid breaking the cubes.

Finish and serve

Turn off the heat, sprinkle 2 tbs chopped fresh coriander over the Paneer 65, and squeeze a little lemon if desired. Transfer to a serving plate and garnish with extra curry leaves or slit chilies for visual appeal. Serve hot with lemon wedges on the side.