Paneer 65 Recipe
Indian Cotage Cheese Cubes Sauted In A Spicy Yogurt Marinade In 65 Sauce
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Ingredients
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Paneer & Marinade
65 Sauce & Tempering
Method
Paneer & Marinade
Prepare paneer
If using store-bought paneer, cut into 1-inch cubes. If very fresh and soft, press between paper towels for 10–15 minutes to remove excess moisture so cubes hold shape while frying.
Make marinade
In a medium bowl combine 1/2 cup plain yogurt, 2 tbs cornstarch, 1 tbs all-purpose flour, 1 tsp ginger-garlic paste, 1 tsp red chili powder, 1/2 tsp Kashmiri red chili powder (optional for color), 1/2 tsp garam masala, 1/4 tsp freshly ground black pepper, 3/4 tsp salt and 1 tsp lemon juice. Whisk until smooth and slightly thick. The cornstarch and flour will help create a crisp coating.
Marinate paneer
Add the paneer cubes to the marinade and gently toss so each cube is evenly coated. Cover and chill for 20–30 minutes. Do not marinate for too long (avoid more than 1 hour) to prevent paneer from becoming too soft.
Shallow fry paneer
Heat 4 tbs oil in a wide non-stick or cast-iron skillet over medium-high heat. Once hot, place marinated paneer cubes in a single layer (work in batches to avoid crowding). Fry, turning occasionally, until all sides are golden-brown and slightly crisp, about 3–4 minutes per batch. Remove to a paper towel-lined plate to drain excess oil. Keep warm.
65 Sauce & Tempering
Prepare tempering
In a separate pan heat 2 tbs oil (or ghee) over medium heat. Add 1/2 tsp mustard seeds and let them sputter for a few seconds. Add 8 fresh curry leaves and 2 slit green chilies and sauté for 10–15 seconds until fragrant.
Build the 65 sauce
Lower the heat to medium-low. Add 2 tbs tomato ketchup, 1 tsp hot sauce (or red chili garlic sauce), 1/2 tsp red chili powder, 1 tsp white vinegar and 1/2 tsp sugar. Stir to combine and cook for about 30 seconds.
Adjust consistency
Add 2 tbs water and bring the mixture to a gentle simmer. Mix the cornstarch slurry (1 tsp cornstarch + 1 tbs water) and slowly pour it into the simmering sauce while stirring. Cook for another 30–60 seconds until the sauce thickens slightly and becomes glossy. Taste and adjust salt, sugar or vinegar as needed.
Toss paneer in sauce
Add the fried paneer cubes to the pan with the sauce. Gently toss or fold for 1–2 minutes so each cube is well coated with the 65 sauce and heated through. Avoid stirring too vigorously to keep the paneer cubes intact.