Paneer 65 recipe
PANEER 65 is one of the most
popular starters in Indian restaurants. It is especially popular in south
India, where it is available even in small eateries in remote areas. PANEER 65
is a vegetarian appetizers made by crisp frying paneer and then tossing it in a
spicy masala.
PANEER 65 is a spicy yet
irresistibly delicious snack recipe made with deep fried paneer fritters tossed
in spicy masala. It has dry texture and ideal for appetizer or a starter, which
can be served as a side dish to fried rice.
PANEER 65 is made with batter
frying the paneer until crisp and then tossing it in a spicy tempering masala.
This paneer 65 is moderately spicy, flavorful and tastes delicious. To keep
healthy I have shallow fried the paneer. This recipe is very simple and easy to
make.
INGREDIENTS FOR PANEER
65:
1. Paneer- 250 grams
2. Curd- ½ cup
3. Ginger-garlic paste – 1 tbsp
4. Coriander leaves – 1tbsp
5. Green chilies –2
1. Coriander powder – 2 tsp
2. Red chili powder- 1 tsp
3. Kashmiri red chili powder – 1 tsp
4. Turmeric powder- ½ tsp
5. Amchur powder – 1 tsp
6. Garam masala – ½ tsp
7. Salt
8. Maida or refined flour – 2 tbsp
9. Rice flour/corn flour – 2 tbsp
10.
Oil
for frying
11.
Red
color – one pinch (optional)
FOR TEMPERING:
1. Oil – 2 tsp
2. Cumin seeds – ½ tsp
3. Curry leaves – 2 tbsp
4. Chopped garlic – 1 tbsp
5. Green chilies – 2
6. Dry red chilies – 2
7. Onion-1
8. Capsicum – ½ (optional)
9. Red chili sauce – 2 tbsp
10. Schezwan chili garlic sauce – 1
tbsp ( optional)
Preparations for
making paneer 65:
1. Cut paneer into cubes or you can
cut into any other shape.
2. In a big bowl add curd,
ginger-garlic paste and coriander leave-green chili paste. Mix well.
3. Add coriander powder, red chili
powder, turmeric powder, black pepper powder, garam masala powder and amchur
powder in it and mix well.
4. Add paneer and flours in it.
5. Mix it until the flours coat the paneer pieces
evenly.
6. Cut onion and capsicum into cubes. slit green chilies and chop garlic.
How to make paneer 65:
1. Heat 4 to 5 tbsp oil in a pan.
2. When the oil became hot, drop marinated
paneer one by one in hot oil.
3. After one minute flip the paneer
pieces and fry until it became crisp and golden brown.
4. Transfer the fritters to a plate
and keep aside.
5. FOR TEMPERING: again heat one tbsp
oil in a kadhai or pan and add cumin seeds in it.
6. When it splutter add chopped
garlic, curry leaves and dry red chili and slit green chilies. Saute for a
while.
7. Add cubed onion and capsicum. Add salt
and fry until it become slightly soft yet remains crunchy.
8. Add red chili sauce and Szechuan chili garlic sauce in it.
9. Mix well by adding 2 tbsp of
water.
10.
Add fried paneer pieces and mix well.
11. Fry for a minute until it becomes
dry.
12. Transfer it to a serving bowl and
serve hot.
