Paneer 65 Recipe

Prepare paneer

If using store-bought paneer, cut into 1-inch cubes. If very fresh and soft, press between paper towels for 10 minutes to remove excess moisture so cubes hold their shape.

In a medium mixing bowl whisk together yogurt, ginger-garlic paste, red chili powders, turmeric, garam masala, salt, and lemon juice until smooth.

Add all-purpose flour and cornstarch to the spiced yogurt mixture and stir to form a thick, sticky batter. Add up to 2 tablespoons water only if batter is too thick to coat evenly — it should cling to paneer but not be runny.

Gently fold paneer cubes into the batter, ensuring each piece is evenly coated. Marinate for at least 20 minutes (up to 1 hour) in the refrigerator for better flavor and adhesion.

Pour oil into a deep, heavy-bottomed pan to a depth of about 2–3 inches (enough to shallow-deep fry). Heat oil over medium-high heat until it reaches about 170–180°C (340–355°F). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and rise steadily.

Shake off excess batter from paneer cubes and, in batches to avoid overcrowding, carefully slide battered cubes into hot oil. Fry 3–4 minutes per batch, turning occasionally, until golden brown and crisp. Do not overcook or the paneer will become tough.

Use a slotted spoon to transfer fried paneer to a plate lined with paper towels to drain. Keep warm and repeat with remaining paneer.

In a large skillet or wok, heat 1 tablespoon oil and 2 tablespoons butter over medium heat until butter melts and begins to foam.

Add mustard seeds and cumin seeds. When they begin to pop (about 30 seconds), add sliced garlic, green chilies, and dried red chilies. Sauté for 30–45 seconds until garlic is fragrant and lightly golden — do not burn.

Add curry leaves to the pan and sauté another 10–15 seconds; they will crisp and release aroma.

Reduce heat to medium-low and stir in red chili sauce, tomato ketchup, soy sauce, vinegar, sugar, salt, and freshly ground black pepper. Cook 1–2 minutes, stirring, until the sauce comes together and slightly thickens.

Increase heat to medium-high. Add the fried paneer pieces to the skillet. Toss gently but quickly for 1–2 minutes so the sauce coats each cube evenly and the paneer reheats. Use a wide spatula or tongs; be careful not to break the cubes.

Taste and adjust seasoning (extra salt, a squeeze of lemon, or more chili sauce) as needed. Remove from heat.

Scatter sliced spring onion greens and additional fresh curry leaves over the tossed paneer for garnish. Serve immediately with lemon wedges on the side.