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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
Prepare the Marinade and Coat the Paneer
Deep Fry the Paneer
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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.
This south_indian recipe takes 35 minutes to prepare and yields 4 servings. At 384.58 calories per serving with 13.42g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
Prepare the Tempering (Tadka)
Combine and Serve
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.
Substitute paneer with firm or extra-firm tofu (pressed to remove excess water) and use a plant-based yogurt for the marinade.
Add cubed bell peppers (capsicum) and onions to the tempering along with the garlic and chilies for extra crunch and flavor.
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.
Paneer is an excellent source of protein, which is essential for muscle building, tissue repair, and keeping you feeling full and satisfied.
As a dairy product, paneer provides a significant amount of calcium, which is vital for maintaining strong bones and teeth.
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.
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.
One serving of Paneer 65 (approximately 125g) contains around 300-350 calories. The exact number can vary based on the amount of oil absorbed during frying and the specific ingredients used.
The name '65' is believed to have originated from its chicken counterpart, 'Chicken 65', which was created at the Buhari Hotel in Chennai, India, in 1965. There are other theories, but this is the most widely accepted one.
Yes, you can make a healthier version by baking the marinated paneer cubes in an oven or using an air fryer. Bake at 200°C (400°F) for 15-20 minutes until crispy, then toss them in the tempering as instructed.
The key to extra crispy Paneer 65 is using a combination of rice flour and cornflour in the batter. Also, ensure your oil is hot enough and you don't overcrowd the pan. For maximum crispiness, you can double-fry the paneer cubes.
It is best served fresh to enjoy its crispy texture. However, you can marinate the paneer and store it in the refrigerator for a few hours. Fry and temper it just before you plan to serve.