Paneer 65 Recipe

Prepare paneer

If using store-bought paneer, press lightly on paper towels to remove excess moisture. Cut into 1" (2.5 cm) cubes. If paneer is very fresh and soft, freeze for 15 minutes for firmer cubes, then cut.

In a mixing bowl combine yogurt, cornstarch, all-purpose flour, ginger-garlic paste, red chili powder, kashmiri chili powder (if using), garam masala, ground coriander, salt, lemon juice, chopped green chili, and finely sliced curry leaves. Whisk until smooth and homogenous.

Add paneer cubes to the marinade and gently toss to coat every piece. Cover and refrigerate for 20–30 minutes (or up to 1 hour). Do not marinate much longer or paneer may break down and become mushy.

Set up a shallow plate and mix rice flour, chickpea flour (if using), and baking powder. After marination, remove paneer pieces one at a time, letting excess marinade drip off, and lightly toss them in the dry coating so each piece has a thin, even layer. Do not over-coat — just enough to give crispness.

Heat oil in a deep pan or heavy-bottomed pot to 170–180°C (340–355°F). If you don't have a thermometer, test by dropping a small pinch of coating — it should sizzle and rise steadily without burning immediately.

Fry paneer in batches (do not crowd the pan) for 2–3 minutes per batch, turning gently so all sides brown lightly and become crisp. Remove with a slotted spoon and drain on paper towels. Keep fried pieces warm in a low oven (100°C / 210°F) if frying in multiple batches.

Discard excess oil from the frying pan until about 1 tablespoon remains (or use a fresh tablespoon of oil) and return to medium heat.

Add mustard seeds and cumin seeds. When mustard seeds begin to pop, add sliced garlic and sauté for 20–30 seconds until fragrant and just turning golden (watch carefully so garlic does not burn).

Add curry leaves and slit green chilies. Sauté for another 15–20 seconds until curry leaves crisp slightly.

Lower heat and add soy sauce, tomato ketchup, chili sauce, vinegar, sugar and salt. Stir and cook for 20–30 seconds to combine into a glossy sauce. Taste and adjust seasoning — the sauce should be tangy, slightly sweet, and mildly spicy.

Add the fried paneer pieces to the pan. Gently toss for 30–45 seconds to coat each piece with the sauce and warm them through. If the mixture seems dry, add 1 teaspoon of water and toss once; avoid over-stirring so paneer cubes keep their crisp exterior.

Turn off heat. Sprinkle chopped cilantro and extra fried curry leaves over the paneer. Transfer to a serving platter and serve immediately with lemon wedges on the side.