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Paneer 65 Recipe

Name: The Masala Indian Kitchen and Bars Paneer 65 Recipe
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 500 g firm paneer (house-pressed or store-bought), cut into 1-inch cubes; 1 cups plain full-fat yogurt; 3 tbs cornstarch; 2 tbs rice flour (or fine semolina/maida); 1 tbs ginger-garlic paste; 1.5 tsp red chili powder (prefer Kashmiri for color or regular for heat); 0.5 tsp turmeric powder; 0.5 tsp garam masala; 1 tsp coriander powder; 0.5 tsp black pepper, freshly ground; 1 tbs lemon juice; 1 tsp salt; 1 tsp Kashmiri red chili paste (or red food paste) - optional for color; 2 units green chilies, slit (optional); 2 tbs all-purpose flour (maida); 2 tbs additional cornstarch for dredging; 3 tbs water (to adjust batter); 500 ml oil for deep frying (neutral oil like peanut, canola, or vegetable); 2 tbs oil (or reserved frying oil), for tadka; 0.5 tsp mustard seeds; 10 leaves curry leaves, fresh; 3 cloves garlic, thinly sliced; 1 tsp red chili flakes or slit dried red chili; 2 tbs chopped cilantro (coriander leaves); 4 wedges lemon wedges, to serve

Inspired by The Masala Indian Kitchen and Bar

Time55m

Serves4

House-pressed cottage cheese marinated in yoghurt and spices from the fiery kitchens of Chennai, flash-fried to coral-red magnificence.

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Ingredients

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Paneer

1 1/8 lb (500 g) firm paneer (house-pressed or store-bought), cut into 1-inch cubes

1 cups plain full-fat yogurt

3 tbs Cornstarch

2 tbs rice flour (or fine semolina/maida)

1 tbs ginger-garlic paste

1 1/2 tsp red chili powder (prefer Kashmiri for color or regular for heat)

1/2 tsp turmeric powder

1/2 tsp Garam masala

1 tsp Coriander powder

1/2 tsp Black pepper, freshly ground

1 tbs ReaLemon lemon juice

1 tsp Celtic sea salt

1 tsp Kashmiri red chili paste (or red food paste) - optional for color

2 units green chilies, slit (optional)

Coating & Frying

2 tbs all-purpose flour (maida)

2 tbs additional cornstarch for dredging

3 tbs water (to adjust batter)

2 1/8 cup (500 ml) oil for deep frying (neutral oil like peanut, canola, or vegetable)

Tadka / Finishing (optional but recommended)

2 tbs oil (or reserved frying oil), for tadka

1/2 tsp mustard seeds

10 leaves curry leaves, fresh

3 cloves garlic, thinly sliced

1 tsp red chili flakes or slit dried red chili

2 tbs chopped cilantro (coriander leaves)

4 wedges lemon wedges, to serve

Method

Paneer

Press and cube paneer

If using fresh homemade paneer, press it between weights wrapped in a clean cloth for 30–60 minutes to remove excess moisture. Cut the pressed paneer into 1-inch cubes and set aside.

Make marinade

In a bowl, whisk together yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, coriander powder, black pepper, lemon juice, salt, and Kashmiri red chili paste (if using). Whisk until smooth and well combined.

Add binding agents

Stir the cornstarch and rice flour into the yogurt-spice mixture until evenly distributed. This mixture should be slightly thick so it adheres to the paneer; if too thick, add up to 1 teaspoon of water.

Marinate paneer

Gently fold the paneer cubes and slit green chilies into the marinade, taking care not to break the cubes. Cover and refrigerate for at least 30 minutes, up to 3 hours. Do not marinate for too long (over 4–6 hours) or the paneer may become mushy.

Coating & Frying

Prepare coating

Just before frying, mix the additional cornstarch and all-purpose flour in a shallow bowl. Add water to the reserved marinade if necessary to make a slightly loose batter (about 2–3 tablespoons) — you want enough to re-coat pieces but not so watery that it slides off. Keep the remainder of the marinade with the marinated paneer.

Heat oil

Heat oil in a deep skillet 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 batter into the oil — it should sizzle and rise slowly without burning immediately.

Dredge and fry (first fry)

Lightly toss each marinated paneer cube in the flour-cornstarch mixture to coat (this helps crispness). Shake off excess, then gently slide pieces into the hot oil in small batches; avoid overcrowding. Fry for 45–60 seconds until the exterior sets and is lightly golden. Remove with a slotted spoon and drain on paper towels. This par-fry firms the exterior and prevents breakage.

Fry to finish (second fry)

Return the par-fried paneer to the hot oil and fry a second time for 30–45 seconds until the cubes turn coral-red (Kashmiri color) and are crisp. Adjust timing for your oil temperature. Remove and drain on paper towels.

Tadka / Finishing

Prepare the tadka

In a wide skillet or wok, heat 2 tablespoons oil over medium heat. Add mustard seeds; when they start to pop, add sliced garlic and fry until fragrant and just golden (10–15 seconds). Add curry leaves and red chili flakes or dried red chili; fry another 5–8 seconds until the leaves are crisp but not burnt.

Toss paneer in tadka

Increase heat slightly, add the fried paneer cubes to the skillet, and toss gently for 20–30 seconds to coat them in the aromatic oil and crisp garlic. If you like, sprinkle an additional 1/4 teaspoon red chili powder and 1/4 teaspoon garam masala at this stage for extra heat and aroma. Remove from heat.

Garnish and serve

Transfer Paneer 65 to a serving platter. Garnish with chopped cilantro and serve immediately with lemon wedges on the side and sliced onions or a cooling raita if desired.