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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
Marinate the Paneer
Deep-Fry the Paneer
Prepare the Tempering
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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.
This south_indian recipe takes 40 minutes to prepare and yields 4 servings. At 514.87 calories per serving with 20.94g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
Create the Sauce and Finish
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.
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.
This recipe works wonderfully with mushrooms or cauliflower florets (gobi). Adjust frying times accordingly.
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.
Paneer is an excellent source of casein protein, which is slow-digesting and aids in muscle repair, growth, and provides a feeling of fullness.
Both paneer and curd are rich in calcium and phosphorus, two minerals that are crucial for developing and maintaining strong bones and teeth.
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.
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.
Paneer 65 is an indulgent dish best enjoyed in moderation due to being deep-fried, which makes it high in fat and calories. However, paneer itself is a great source of protein and calcium. For a healthier alternative, consider pan-frying, baking, or air-frying the paneer.
Absolutely! For a healthier version, preheat your oven or air fryer to 200°C (400°F). Arrange the marinated paneer in a single layer and bake for 15-20 minutes or air fry for 10-12 minutes, flipping halfway, until golden and crisp. Then, proceed with the tempering and sauce steps.
Yogurt curdles when it's exposed to high heat too quickly. To prevent this, always whisk the yogurt until it's completely smooth, reduce the pan's heat to the lowest setting before adding it, and stir continuously and quickly for the first 30-45 seconds.
The origin of the name '65' is debated. The most popular theory is that the dish was introduced in 1965 at the Buhari Hotel in Chennai, India. Other stories suggest the original recipe used 65 chili peppers or was the 65th item on the menu.
Yes, you can easily make a vegan version. Substitute paneer with firm or extra-firm tofu (make sure to press it well to remove excess water) and use a plant-based yogurt like unsweetened coconut or cashew yogurt for the sauce.