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Paneer 65 Recipe

Name: The Taste of Kerala restaurants Paneer 65 Recipe
Cook time: 45 min
Total time: 45 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 400 g firm paneer (cubed); 3 tbs plain yogurt (thick/Greek); 3 tbs cornstarch; 2 tbs all-purpose flour (maida); 1 tbs ginger-garlic paste; 1.5 tsp red chili powder; 1 tsp kashmiri red chili powder (for color, optional); 1 tsp garam masala; 0.5 tsp cumin powder; 0.25 tsp turmeric powder; 1 tsp lemon juice; 1 tsp salt; 0.25 tsp black pepper (freshly ground); 500 ml oil for deep frying; 2 tbs vegetable oil; 1 tbs butter (optional, for richness); 0.5 tsp mustard seeds; 10 count curry leaves; 2 count green chilies (slit); 4 clove garlic (thinly sliced); 1 tsp ginger (julienned); 2 tbs tomato ketchup; 1 tsp soy sauce; 1 tsp red chili sauce (or sambal); 0.5 tsp brown sugar (or honey); 2 tbs water; 2 tbs fresh cilantro (chopped); 4 count lemon wedges (to serve)

Inspired by The Taste of Kerala restaurant

Time45m

Serves3

Make Paneer 65 Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Paneer Marinade & Coating

14 1/8 oz (400 g) firm paneer (cubed)

3 tbs plain yogurt (thick/Greek)

3 tbs Cornstarch

2 tbs all-purpose flour (maida)

1 tbs ginger-garlic paste

1 1/2 tsp red chili powder

1 tsp kashmiri red chili powder (for color, optional)

1 tsp Garam masala

1/2 tsp Cumin powder

1/4 tsp turmeric powder

1 tsp ReaLemon lemon juice

1 tsp Celtic sea salt

1/4 tsp black pepper (freshly ground)

2 1/8 cup (500 ml) oil for deep frying

Tadka / Sauce & Garnish

2 tbs Tuscany sunflower oil

1 tbs butter (optional, for richness)

1/2 tsp mustard seeds

10 count curry leaves

2 count green chilies (slit)

4 clove garlic (thinly sliced)

1 tsp ginger (julienned)

2 tbs tomato ketchup

1 tsp Aged soy sauce

1 tsp red chili sauce (or sambal)

1/2 tsp brown sugar (or honey)

2 tbs water

2 tbs fresh cilantro (chopped)

4 count lemon wedges (to serve)

Method

Paneer Marinade & Coating

Prepare paneer

If paneer is store-bought and very firm, press it between paper towels for 10–15 minutes to remove excess moisture. Cut into 2–3 cm (about 3/4 inch) cubes. Pat dry so marinade adheres well.

Make marinade

In a medium bowl, combine 3 tbs thick yogurt, 1 tbs ginger-garlic paste, 3 tbs cornstarch, 2 tbs all-purpose flour, 1.5 tsp red chili powder, 1 tsp Kashmiri chili powder (if using), 1 tsp garam masala, 1/2 tsp cumin powder, 1/4 tsp turmeric, 1 tsp salt, 1/4 tsp freshly ground black pepper and 1 tsp lemon juice. Whisk until a smooth, thick coating forms. Add a splash of water (1–2 tsp) only if needed to bring mixture to a thick batter consistency.

Marinate paneer

Gently fold the paneer cubes into the marinade so each piece is evenly coated. Cover and refrigerate for 20–30 minutes (minimum 15 minutes). Longer (up to 1 hour) improves flavor but avoid over-marinating which can make paneer soggy.

Heat oil & fry (first fry)

Heat 3–4 cups (about 400–500 ml) of neutral oil in a deep skillet or kadhai to 170–175°C (340–350°F). If you don't have a thermometer, test by dropping a small batter smear — it should sizzle and rise slowly. Fry paneer in batches without overcrowding, 1–1.5 minutes per side, until light golden and set. Remove to a paper towel-lined tray.

Rest & second fry

Let the fried paneer rest for 5 minutes. Increase oil temperature to 180–190°C (355–375°F). Fry the paneer again briefly (20–30 seconds) until crisp and golden. This double-fry gives a crunchy exterior and soft interior. Drain on paper towel and keep warm.

Tadka / Sauce & Garnish

Prepare tadka

In a wide skillet or shallow pan, heat 2 tbs vegetable oil and 1 tbs butter over medium heat. Add 1/2 tsp mustard seeds and wait until they sputter. Add 10 curry leaves and 2 slit green chilies and sauté 20–30 seconds until fragrant.

Flavor base

Add 4 thinly sliced garlic cloves and 1 tsp julienned ginger to the pan. Sauté 30–45 seconds until garlic turns golden (do not burn). Reduce heat to medium-low.

Make sauce

Stir in 2 tbs tomato ketchup, 1 tsp soy sauce, 1 tsp red chili sauce, 1/2 tsp brown sugar and 2 tbs water. Cook and stir for 1–2 minutes until glossy and slightly thickened. Taste and adjust salt/heat. The sauce should be tangy, slightly sweet and sticky.

Toss paneer in sauce

Add the double-fried paneer cubes to the sauce. Toss gently for 30–45 seconds so each cube is evenly coated but not broken. Cook just until paneer is hot and the sauce clings to it.

Finish & garnish

Turn off heat. Sprinkle 2 tbs chopped fresh cilantro over the paneer and toss once. Transfer to a serving plate, garnish with extra curry leaves or thinly sliced onions if desired, and serve immediately with lemon wedges on the side.