Paneer 65
In this Article
Spicy yet irresistibly delicious paneer 65 from the Hyderabadi cuisine is a dish to die for. The tongue tickling taste of paneer 65 is brought about not by the Chinese soya sauce and chili sauce, but by the use of authentic Indian spices.
| Serves | Preparation Time | Cooking Time |
| 3 People |
25 – 30 Minutes
|
25 – 30 Minutes |
Ingredients
- 200 grams paneer/cottage cheese
- 3 tbsp rice flour
- 1 tbsp besan/gram flour
- 2 tbsp corn starch
- 1 tsp green chili paste
- 1 tsp garlic paste
- 1 tsp ginger paste
- ½ tsp red chili powder or kashmiri red chili powder
- ¼ to ½ tsp garam masala powder
- ¼ tsp lime juice or add as required
- 4 tbsp water
- 5 tbsp oil for frying salt as required
- 3 tbsp chopped onions
- 2 to 3 green chilies, sliced diagonally
- ½ tsp chopped ginger/adrak
- ½ tsp chopped garlic/lahsun
- 6 to 7 curry leaves/kadi patta
- 1 to 2 dry red chilies
- ½ tsp mustard seeds (optional)
- ¼ tsp sugar or add as per taste (optional)
- 2 to 3 pinches of salt
- 2 tsp oil
Method
Step 1
Take rice flour, besan/gram flour and corn starch in a mixing bowl.
Step 2
You can also take corn flour (makki ka atta) instead of corn starch.
Step 3
Add the following spices & herbs – 1 tsp green chili paste, 1 tsp garlic paste, 1 tsp ginger paste, ½ tsp red chili powder, ¼ to ½ tsp garam masala powder and ¼ tsp lime juice. Add salt as required.
Step 4
Add 4 tbsp water. Whisk to form a smooth paste. You can also add a few drops of natural colour. I used a drop of orange colour.
Step 5
Add the paneer cubes.
Step 6
Gently mix the paneer cubes with the batter. Cover and allow to marinate for about 15 to 20 minutes at room temperature.
Step 7
Heat 5 tbsp oil in a pan. The oil should be medium hot. Coat the paneer cubes with the batter and add them to the hot oil. Keep some space between the paneer cubes so that they don’t stick. I prefer shallow frying over deep frying.
Step 8
Once the base is done, flip and fry the other side. Flip all the paneer cubes for a couple of times and fry till the outsides become crisp and golden. Don’t over fry the paneer cubes else they’ll become dense.
Step 9
Drain the fried paneer cubes on kitchen paper towels to remove excess oil.
Step 10
In the same pan, heat 2 tsp oil. add ½ tsp mustard seeds.
Step 11
After the mustard seeds, crackle, add ½ tsp chopped ginger, ½ tsp chopped garlic, 2 green chilies chopped diagonally, 1 to 2 dry red chilies and 6 to 7 curry leaves. stir well.
Step 12
Then add 3 tbsp chopped onions. Stir and saute the onions till they turn translucent.
Step 13
Add salt and ¼ tsp sugar. Addition of sugar is optional.
Step 14
Stir well and add the fried paneer cubes.
Step 15
Mix and toss the paneer cubes properly and check the taste. Add more salt or green chilies if required and switch off the gas.
Step 16
Lastly, add chopped coriander leaves and give it a last final stir.
Step 17
Serve paneer 65 hot.
