Paneer 65 Recipe

Prepare and marinate paneer

Pat the paneer cubes dry with paper towels so they hold the coating. In a large bowl combine yogurt, cornstarch, all-purpose flour, ginger-garlic paste, red chili powder, kashmiri chili powder (if using), garam masala, chat masala, lemon juice, salt and black pepper. Whisk until smooth and lump-free.

Add the paneer cubes to the marinade and toss gently to coat each piece evenly. Cover and refrigerate for at least 20–30 minutes (up to 2 hours). This helps seasoning adhere and the cornstarch/flour to bind for a crisp exterior.

If you want extra crispiness, stir rice flour and water into a smooth slightly thick batter. After marinating, toss the paneer pieces briefly in this batter to coat just before frying. This step is optional; marinated paneer can be fried directly for a lighter crust.

Heat 3–4 tablespoons oil in a wide nonstick or cast-iron skillet over medium-high heat. Test by dropping a tiny bit of batter; it should sizzle immediately. If shallow-frying, arrange paneer pieces in a single layer without crowding. Fry in batches if needed.

Fry paneer pieces 2–3 minutes per side, turning carefully with a slotted spoon or spatula, until golden brown and slightly crisp. If using the rice-flour batter, they will crisp faster; reduce heat a little if they brown too quickly. Remove fried paneer to a plate lined with paper towels to drain excess oil.

Wipe the pan clean and keep it on medium heat. Add the remaining 1–2 tablespoons oil. Add mustard seeds and let them sputter (about 10–15 seconds). Add curry leaves and slit green chilies, and fry for 10–15 seconds until fragrant.

Add the sliced garlic and julienned ginger; sauté for 30–40 seconds until garlic begins to turn golden (avoid burning).

Stir in red chili sauce, tomato ketchup, soya sauce, sugar and 2 tablespoons water. Bring to a gentle simmer and cook 30–45 seconds so the flavors meld and the sauce slightly thickens.

Taste the sauce and adjust salt or sugar if needed. If you prefer a saucier finish, add an extra tablespoon of water and simmer another 15 seconds.

Add the fried paneer pieces to the sauce and toss gently for 1–2 minutes so each piece is well coated and heated through. Be gentle to avoid breaking the paneer cubes. Finish with chopped fresh coriander and a squeeze of lemon juice; toss lightly.

Transfer Paneer 65 to a serving platter. Garnish with extra curry leaves or coriander if desired, and serve immediately with lemon wedges on the side. It pairs well with chilled beer, as an appetizer, or with plain rice/naan as a spicy side.