Paneer 65
Crispy, bite-sized cubes of paneer tossed in a fiery, tangy yogurt-based marinade and deep-fried to perfection. Finished with a fragrant tempering of curry leaves and green chilies, this South Indian appetizer is irresistibly delicious.
For 4 servings
4 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Marinade and Coat the Paneer
- b.In a large mixing bowl, combine the rice flour, cornflour, all-purpose flour, Kashmiri red chili powder, regular red chili powder, garam masala, black pepper powder, and salt. Mix the dry ingredients well.
- c.Add the whisked curd, ginger-garlic paste, and lemon juice to the dry mixture. Whisk to form a thick, smooth, and lump-free batter. Add 1-2 teaspoons of water only if the batter is too thick to coat the paneer.
- d.Gently add the paneer cubes to the batter. Use a spatula or your hands to toss them gently, ensuring each cube is evenly coated.
- e.Cover the bowl and let the paneer marinate for at least 20 minutes at room temperature.
- 2
Step 2
- a.Deep Fry the Paneer
- b.Heat oil for deep frying in a kadai or deep pan over medium-high heat. The oil should be hot, around 180°C (350°F).
- c.To test the oil, drop a small piece of batter into it; it should sizzle and rise to the surface immediately without changing color too quickly.
- d.Carefully slide the marinated paneer cubes into the hot oil one by one, ensuring not to overcrowd the pan. Fry in 2-3 batches for best results.
- e.Fry for 3-4 minutes, turning them occasionally, until they are golden brown and crispy on all sides.
- f.Using a slotted spoon, remove the fried paneer and place them on a plate lined with paper towels to drain excess oil.
- 3
Step 3
- a.Prepare the Tempering (Tadka)
- b.In a separate small pan or wok, heat 1 tablespoon of oil over medium heat.
- c.Once the oil is hot, add the mustard seeds and allow them to splutter, which should take about 30 seconds.
- d.Add the finely chopped garlic, slit green chilies, and curry leaves. Sauté for 45-60 seconds until the curry leaves turn crisp and the raw aroma of garlic disappears.
- 4
Step 4
- a.Combine and Serve
- b.Add the fried paneer cubes to the pan with the tempering.
- c.Gently toss everything together for about a minute, ensuring the paneer is well-coated with the aromatic tempering.
- d.Turn off the heat, garnish with freshly chopped coriander leaves.
- e.Serve immediately while it's hot and crispy, accompanied by onion rings and lemon wedges.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use firm, good-quality paneer. If using store-bought paneer, soak it in warm water for 15 minutes to soften it.
- 2Ensure the marinade batter is thick. A thin batter will not coat the paneer properly and will not result in a crispy texture.
- 3Fry the paneer in batches. Overcrowding the pan will lower the oil temperature, making the paneer soggy and oily.
- 4For an extra crispy result, you can double-fry the paneer. First, fry until light golden, remove, and then fry again in hotter oil until deep golden brown just before tempering.
- 5Serve immediately after preparation to enjoy the best crispy texture. Paneer 65 tends to soften as it cools.
Adapt it for your goals.
Healthier Version
For a lower-calorie option, bake or air-fry the marinated paneer cubes at 200°C (400°F) for 15-20 minutes, flipping halfway through, until golden and crisp. Then, proceed with the tempering step.
Vegan VersionVegan Version
Substitute paneer with firm or extra-firm tofu (pressed to remove excess water) and use a plant-based yogurt for the marinade.
Add VegetablesAdd Vegetables
Add cubed bell peppers (capsicum) and onions to the tempering along with the garlic and chilies for extra crunch and flavor.
Saucy VersionSaucy Version
After tempering, add a mixture of 2 tablespoons of yogurt whisked with 1 teaspoon of cornflour and a splash of water. Cook for a minute until it thickens slightly, then toss in the fried paneer for a saucier, restaurant-style finish.
Why this is on our healthy list.
Rich in Protein
Paneer is an excellent source of protein, which is essential for muscle building, tissue repair, and keeping you feeling full and satisfied.
Good Source of Calcium
As a dairy product, paneer provides a significant amount of calcium, which is vital for maintaining strong bones and teeth.
Aids Digestion
The spices used in the tempering, such as ginger, garlic, and curry leaves, are known in traditional medicine to have digestive properties that can help stimulate appetite and soothe the stomach.
Frequently asked questions
Paneer 65 is a deep-fried dish, which makes it high in calories and fat. While paneer itself is a good source of protein and calcium, this dish is best enjoyed in moderation as an occasional treat rather than a regular part of a healthy diet. A baked or air-fried version can be a healthier alternative.