Method
Ingredients:
- 200g paneer (Indian cottage cheese), cut into 1-inch cubes
- 2 tbsp all-purpose flour (maida)
- 1 tbsp cornflour (cornstarch)
- 1/2 tsp ginger-garlic paste
- 1/2 tsp red chili powder
- 1/4 tsp turmeric powder
- Salt to taste
- Water as needed (for batter)
- Oil for deep frying
For the Tempering (Optional but Recommended):
- 1 tbsp cooking oil
- 1/2 tsp mustard seeds
- ‘ 1/2 tsp cumin seeds
- 1 sprig curry leaves
- 2-3 green chilies, slit (adjust to spice preference)
- 1/4 cup onion, finely chopped
- 1/4 cup bell pepper (capsicum), finely chopped
- 1 tbsp soy sauce (light)
- 1/2 tsp white vinegar
- 1/2 tsp sugar
- 2 tbsp spring onion greens, chopped (for garnish)
Instructions:
- Prepare Paneer: In a bowl, combine paneer cubes with all-purpose flour, cornflour, ginger-garlic paste, red chili powder, turmeric powder, salt, and enough water to make a thick, smooth batter. Ensure paneer is evenly coated.
- Fry Paneer: Heat oil in a wok or deep pan for frying. Once hot, carefully drop the coated paneer pieces in batches. Fry until golden brown and crispy. Remove with a slotted spoon and drain excess oil on paper towels. Set aside.
- Prepare Tempering (Optional): In a separate clean wok or pan, heat 1 tbsp cooking oil over medium-high heat. Add mustard seeds and cumin seeds. Once they splutter, add curry leaves and slit green chilies. Sauté for 30 seconds until fragrant.
- Sauté Vegetables (Optional): Add finely chopped onion and bell pepper. Stir-fry on high heat for 2-3 minutes until vegetables are crisp-tender.
- Add Sauces & Seasoning (Optional): Reduce heat to medium. Add light soy sauce, white vinegar, and sugar. Mix well.
- Combine & Garnish: Add the fried paneer pieces to the tempering/sauce (if using). Toss gently to coat them evenly. Cook for another 1-2 minutes, ensuring the paneer is well coated and heated through. Garnish with chopped spring onion greens and serve hot.
Notes
Paneer 65 is a vibrant and flavorful dish that perfectly embodies the exciting fusion of South Indian and Indo-Western cuisines. This recipe brings the popular restaurant-style Paneer 65 right into your home, transforming humble paneer cubes into a delightful, umami-rich snack. Perfect as an appetizer or a light meal, this dish is a fantastic way to enjoy authentic Indo-Chinese cuisine in under 30 minutes.
FAQs
- Can I bake/air fry the paneer? Yes, for a healthier option, bake at 400°F (200°C) for 15-20 minutes or air fry at 375°F (190°C) for 12-15 minutes until crispy.
- How to make it less spicy? Reduce the number of green chilies and red chili powder.
- Can I use other proteins? Yes, chicken or tofu can be used, adjusting cooking times accordingly.
- Best served fresh. Can be refrigerated in an airtight container for up to 1 day. Reheat gently in an oven or air fryer to regain some crispness.
- Serve as a standalone appetizer or with a side of mint chutney.
- Marinate paneer and chop vegetables ahead of time. Fry paneer and combine with sauce just before serving.
- Spice: Add a pinch of Szechuan peppercorns for a unique flavor.
- Tempering: You can skip the tempering step if you prefer a simpler version.