Paneer 65 Recipe
Indian cheese cubes marinated in spiced corn flour batter, deep-fried, and tossed with yogurt and spices.
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Ingredients
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Paneer and Marinade
Batter and Coating
Tossing Sauce and Tempering
Frying
Method
Paneer and Marinade
- 1
Prepare Paneer
Cut the paneer into 2–3 cm cubes. If store-bought paneer is very soft, press between plates with a weight for 15–20 minutes wrapped in a clean cloth to firm it up.
- 2
Marinate
In a bowl mix 3 tbs yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, coriander powder, salt, and lemon juice. Add paneer cubes and gently toss to coat. Marinate for 15–20 minutes in the refrigerator (can be up to 1 hour).
Batter and Coating
- 3
Make Batter
In a medium bowl whisk together corn flour, all-purpose flour, rice flour, bread crumbs (if using), black pepper and red chili flakes. Gradually add cold water while stirring to make a thick, smooth batter that coats the back of a spoon (about 70–90 ml water depending on flours). Batter should be thick enough to cling but not gluey.
- 4
Coat Paneer
Remove marinated paneer from fridge. One by one, dip each cube into the batter to coat evenly, then lift and let excess drip off. If you prefer extra crunch, roll the battered cubes lightly in additional bread crumbs or a mixture of corn flour and rice flour.
Frying
- 5
Heat Oil
Pour oil into a deep heavy-bottomed pan to a depth of about 5–7 cm and heat over medium-high heat. Test oil temperature: drop a small bit of batter — it should sizzle and rise immediately and the oil should measure about 175–180°C (350–360°F) if using a thermometer.
- 6
Fry Paneer
Fry battered paneer in small batches to avoid overcrowding. Fry each batch for 2.5–4 minutes, turning gently, until evenly golden brown and crisp. Remove with a slotted spoon and drain on paper towels. Maintain oil temperature between batches; lower heat slightly if browning too fast.
Tossing Sauce and Finish
- 7
Prepare Sauce
In a bowl whisk together the 4 tbs whisked yogurt, tomato ketchup, soy sauce, red chili sauce, rice vinegar (or lemon juice), sugar and 1/4 tsp salt until smooth. Taste and adjust seasoning — it should be tangy with a touch of sweetness and heat.
- 8
Temper Aromatics
In a wide skillet or wok heat 1 tbs of the frying oil over medium heat. Add curry leaves and slit green chilies and sauté for 20–30 seconds until fragrant. Add sliced garlic and julienned ginger and sauté 20–30 seconds more until garlic just starts to color (do not burn).
- 9
Combine
Lower heat to low. Add the whisked yogurt-tomato sauce to the skillet and gently warm for 20–30 seconds, stirring so it doesn’t split. Add the fried paneer cubes and gently toss for 30–60 seconds so each piece is coated with the sauce and aromatics. Sprinkle chopped cilantro and green onions, toss once more, and remove from heat.
- 10
Serve
Transfer Paneer 65 to a serving plate. Garnish with extra curry leaves or cilantro if desired. Serve immediately as an appetizer or with naan/raita as part of a meal.