A popular Indian appetizer, paneer 65 is a delicious explosion of textures and flavors. Crispy paneer cubes cooked in a delicious, tangy sauce make for a great light supper or party starter. But making crispy paneer 65 at home the way restaurants do sometimes seems impossible. Do not be alarmed! In less than 30 minutes, this simple recipe will reveal the secrets to delicious homemade paneer 65.
Ingredients:
- 250 gms paneer, cut into bite-sized cubes
- 2 tbsp gram flour (besan)
- 2 tbsp corn flour
- 1 tsp Kashmiri red chili powder
- 1/2 tsp black pepper powder
- 1 tsp ginger-garlic paste
- Salt to taste
- Vegetable oil for frying
- 2-3 tbsp chopped coriander leaves (for garnish)
For the Masala:
- 1 tbsp vegetable oil
- 2-3 green chilies, chopped
- 1 medium onion, finely chopped
- 10-12 curry leaves
- 1 tbsp soy sauce
- 1 tbsp green chili sauce
- 2 tbsp tomato ketchup
- 1/2 tbsp lemon juice
Instructions:
1. Gram flour, corn flour, ginger-garlic paste, black pepper, red chili powder, and salt should all be combined in a bowl. Water should be added gradually to produce a smooth, slightly thick batter.
2. Make sure the paneer cubes are covered equally by tossing them in the batter. Put it away for ten minutes.
3. To fry, heat up some oil in a pan or wok. When heated, carefully add the coated paneer cubes and cook in batches until crisp and golden brown. Use paper towels to soak up any extra oil.
4. Heat the oil in a different pan for the masala. Splutter for a few seconds after adding the green chilies and curry leaves.
5. Add the chopped onions and cook until they become transparent and tender.
6. Add the lemon juice, tomato ketchup, green chili sauce, and soy sauce. Mix everything well and allow it to cook for one minute.
7. Add the paneer cubes that have been fried gently to the masala and toss them lightly to cover in the sauce.
8. Serve while it’s hot and add some chopped coriander leaves on top.
Tips:
1. For a spicier Paneer 65, adjust the amount of red chili powder in the batter or masala.
2. If you prefer a thicker gravy, add a cornstarch slurry (mix 1 tsp cornstarch with 2 tbsp water) to the simmering masala until it reaches your desired consistency.
3. Paneer 65 tastes best enjoyed fresh. But you can keep any extra food in a sealed container in the fridge for up to 2 days. Reheat in a pan with a splash of water to retain crispness.
You can easily cook restaurant-style Paneer 65 at home with this simple recipe. Experience the tasty mix of crunchy paneer and delicious seasoning, great for any event!
Don’t forget to try different Indian foods from our extensive menu at The Coriander Leaf, our restaurant, which is located at 12, Ahlone Road, Yangon International Hotel compound, Yangon, Myanmar.