Paneer 65 Recipe

Press and cube paneer

If using store-bought paneer that’s very moist, press between paper towels with a plate for 10–15 minutes to remove excess moisture. Cut into 1-inch cubes and set aside.

Prepare marinade

In a bowl, whisk together yogurt, cornstarch, all-purpose flour, ginger-garlic paste, red chili powder, turmeric, garam masala, coriander powder, chat masala, lemon juice, salt, and black pepper until smooth. Stir in chopped green chili if using.

Marinate paneer

Add paneer cubes to the marinade and gently mix to coat each piece well. Cover and refrigerate for at least 20 minutes (up to 1 hour).

Prepare coating

Just before frying, add rice flour and cold soda water to the marinated paneer to make a slightly thick but loose batter that clings to the cubes. If mixture becomes too thin, add a little more rice flour or cornstarch; if too thick, loosen with a teaspoon of water.

Heat oil

Heat about 1/2 inch to 1 inch of vegetable oil in a wide skillet over medium heat until hot but not smoking (approximately 170–180°C / 340–355°F). Test by dropping a small bit of batter — it should sizzle and rise slowly.

Fry paneer

Drop paneer cubes (in batches to avoid crowding) and shallow-fry turning occasionally until golden and crisp on all sides, about 3–4 minutes per batch. Use a slotted spoon to transfer fried cubes to a plate lined with paper towels to drain. Keep warm and repeat with remaining pieces.

Temper aromatics

Wipe out excess oil from the skillet leaving about 2 tablespoons. Heat the remaining oil over medium heat. Add mustard seeds and let them pop (about 30 seconds). Add curry leaves and slit green chilies and fry for 20–30 seconds until fragrant. Add sliced garlic and julienned ginger and sauté until garlic turns light golden (about 45 seconds), taking care not to burn them.

Make the sauce

Lower heat to medium-low. Add tomato ketchup, soy sauce, red chili sauce (if using), and sugar. Stir and cook for 1 minute until the sauces combine and bubble gently. Taste and adjust salt or sugar as needed. Add lemon juice and chopped coriander, stirring through.

Toss paneer in sauce

Add the fried paneer cubes to the skillet and gently toss for 1–2 minutes so each piece gets coated with the aromatic sauce. Heat just until paneer is warmed through; avoid prolonged stirring to prevent crumbling.

Transfer Paneer 65 to a serving platter. Garnish with reserved fried curry leaves and chopped fresh coriander. Serve immediately with lemon wedges on the side and, if desired, a cooling mint-yogurt dip or sliced onions.