Paneer 65 Dry
Crispy, golden fried paneer cubes tossed with aromatic curry leaves, green chilies, and a tangy yogurt-based marinade. This Indo-Chinese inspired starter is fiery, garlicky, and completely addictive — perfect as a party snack or a side with drinks.
For 4 servings
- prep · ~15 min
Marinate the paneer.
1.In a bowl, whisk yogurt, ginger-garlic paste, red chili powder, garam masala, lemon juice, and salt until smooth.2.Add paneer cubes and gently toss to coat each piece evenly.3.Cover and rest in the refrigerator for 15 minutes.TIPUse thick, hung yogurt for a better coating that clings to the paneer without making the batter watery. - mix · ~2 min
Coat the paneer.
1.After marination, sprinkle cornstarch and all-purpose flour over the paneer.2.Toss gently until each cube is well-coated with a dry, crumbly outer layer.TIPDon't worry if the coating looks patchy — it will crisp up beautifully in hot oil. - fry · ~6 min
Deep-fry the paneer.
1.Heat oil in a deep pan over medium-high heat until a cube sizzles when dropped in gently.2.Fry paneer cubes in batches, turning occasionally, until deep golden and crispy (2-3 minutes).3.Drain on paper towels and set aside.TIPFry in small batches to avoid crowding the pan, which drops the oil temperature and makes the paneer soggy. - temper · ~2 min
Prepare the tempering.
1.Heat 1 tbsp oil in a separate pan over medium heat.2.Add chopped garlic and sauté until fragrant and lightly golden (30 seconds).3.Add slit green chilies and curry leaves, frying until the leaves crackle and release their aroma. - saute · ~1 min
Toss fried paneer in the tempering.
1.Add the fried paneer cubes to the pan with the tempering.2.Toss vigorously for 1 minute until the paneer is coated with the aromatic oil and chilies. - garnish
Garnish with fresh coriander and serve hot.
Transfer to a serving plate, scatter chopped coriander leaves on top, and serve immediately with lemon wedges on the side.
TIPPaneer 65 loses its crunch as it sits, so serve and eat it while it's piping hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Press the paneer cubes gently before marinating to remove excess moisture and prevent sogginess.
- 2Use thick, hung yogurt for the marinade so it clings well and doesn't make the batter watery.
- 3Fry the paneer in small batches over medium-high heat to maintain oil temperature and ensure even crispiness.
- 4Let the fried paneer drain on paper towels for at least 30 seconds before tossing with tempering.
- 5Add a splash of lemon juice just before serving to brighten the flavors and cut through the oil.
- 6Make ahead: marinate and coat the paneer a few hours in advance, then fry just before serving.
Adapt it for your goals.
Air-fried
Skip deep-frying: brush the coated paneer with oil and air-fry at 200°C for 10-12 minutes, shaking halfway. Ideal for a lighter, lower-oil version.
veganVegan
Substitute paneer with firm tofu (pressed and cubed) and use vegan yogurt (like coconut or soy-based). Perfect for plant-based diets.
extra spicyExtra-spicy
Add 1/2 tsp more red chili powder to the marinade and increase slit green chilies to 5 for those who love intense heat.
gluten freeGluten-free
Replace all-purpose flour with rice flour (same quantity) for a naturally gluten-free version that adds extra crunch.
Why this is on our healthy list.
High in Protein
Paneer is a rich source of milk protein and casein, making this snack a satisfying, muscle-friendly option.
Good Source of Calcium
Paneer provides a substantial amount of calcium, supporting bone health, especially when eaten as part of a balanced meal.
Contains Probiotics
The yogurt marinade introduces live cultures that can aid digestion, though frying reduces their activity slightly.
Curry Leaf Benefits
Curry leaves are rich in antioxidants and may help support digestive health and blood sugar regulation.
Frequently asked questions
Yes, you can air-fry or shallow-fry the coated paneer. For air-frying, use 200°C for 10-12 minutes. Shallow-fry in a non-stick pan with enough oil to coat the base, turning until golden.
