Paneer 65 Dry
Crispy fried paneer cubes tossed in a fiery, tangy yogurt-based sauce with curry leaves and green chilies. A classic South Indian appetizer that's addictively delicious and perfect for parties.
For 4 servings
4 steps. 20 minutes total.
- 1
Step 1
- a.Marinate the Paneer
- b.In a mixing bowl, combine corn flour, maida, rice flour, ginger-garlic paste, Kashmiri red chili powder, garam masala, turmeric powder, and 0.75 tsp of the salt.
- c.Add the lemon juice. Gradually add water while mixing to form a thick, smooth, lump-free batter that coats the back of a spoon.
- d.Gently add the paneer cubes and toss until each piece is evenly coated. Let it marinate for at least 15 minutes.
- 2
Step 2
- a.Deep-Fry the Paneer
- b.Heat oil for deep frying in a kadai or deep pan over medium-high heat until it reaches about 180°C (350°F). A small drop of batter should sizzle and rise to the top immediately.
- c.Carefully slide in the marinated paneer cubes one by one, ensuring not to overcrowd the pan. Fry in batches.
- d.Fry for 3-4 minutes, turning occasionally, until the paneer is golden brown and crispy on all sides.
- e.Using a slotted spoon, remove the fried paneer and place it on a wire rack or a plate lined with paper towels to drain excess oil.
- 3
Step 3
- a.Prepare the Tempering
- b.In a separate wide pan or wok, heat 2 tbsp of oil over medium heat.
- c.Add the mustard seeds and allow them to splutter completely.
- d.Add the cumin seeds and sauté for 10-15 seconds until they sizzle.
- e.Add the chopped garlic, slit green chilies, and curry leaves. Sauté for about a minute until the garlic is fragrant and the curry leaves turn crisp.
- 4
Step 4
- a.Create the Sauce and Finish
- b.While the tempering is happening, whisk the curd in a small bowl with the red chili powder and the remaining 0.25 tsp of salt until smooth.
- c.Reduce the heat of the pan to the absolute lowest setting. Pour in the whisked curd mixture.
- d.Stir continuously and vigorously for 30-45 seconds to prevent the curd from splitting.
- e.Immediately add the fried paneer cubes to the pan.
- f.Gently toss everything together for 1-2 minutes until the paneer is well-coated with the sauce. Do not overcook, as this will make the paneer lose its crispiness.
- g.Turn off the heat, garnish with freshly chopped coriander leaves, and serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the marinade is a thick paste, not a watery batter, to get a crispy coating on the paneer.
- 2Frying the paneer in small batches is key to maintaining the oil temperature and achieving a uniformly crispy texture.
- 3For the crispiest result, use a wire rack to drain the fried paneer instead of paper towels. This allows air to circulate and prevents sogginess.
- 4Always add the whisked curd on very low heat and stir quickly to prevent it from curdling.
- 5Serve Paneer 65 immediately after preparing to enjoy its maximum crispiness.
- 6For a vibrant red color without excessive heat, use only Kashmiri red chili powder.
Adapt it for your goals.
Healthier Version
Instead of deep-frying, bake or air-fry the marinated paneer. Arrange in a single layer and bake at 200°C (400°F) for 15-20 minutes or air-fry for 10-12 minutes, until golden and crisp.
Vegan VersionVegan Version
Substitute paneer with 400g of extra-firm tofu (pressed well to remove water) and use a plant-based yogurt like coconut or cashew yogurt for the sauce.
Different ProteinDifferent Protein
This recipe works wonderfully with mushrooms or cauliflower florets (gobi). Adjust frying times accordingly.
Gravy VersionGravy Version
To make a gravy version, increase the amount of curd to 1/2 cup and add 1/4 cup of water or vegetable broth along with the curd mixture. Simmer for a few minutes before adding the paneer.
Why this is on our healthy list.
Protein Powerhouse
Paneer is an excellent source of casein protein, which is slow-digesting and aids in muscle repair, growth, and provides a feeling of fullness.
Supports Bone Health
Both paneer and curd are rich in calcium and phosphorus, two minerals that are crucial for developing and maintaining strong bones and teeth.
Aids Digestion
The spices used in the tempering, such as cumin seeds, ginger, and garlic, are known for their digestive properties. They can help stimulate digestive enzymes and improve overall gut health.
Frequently asked questions
A single serving of Paneer 65 (approximately 174g) contains around 450-500 calories. The majority of these calories come from the paneer and the oil absorbed during deep frying.