Paneer 65
Paneer 65 is a crispy, Hyderabadi-style dish where corn flour-coated paneer cubes are deep-fried until golden, then tossed in a tangy curd-based masala with Kashmiri red chilies, curry leaves, and bell peppers.
Ingredients
For seasoning the paneer:
- 300 grams paneer cut into small cubes
- ½ tsp salt
- ½ tsp red chili powder
- ½ tsp ginger and garlic paste
- 4 tsp corn flour
To deep fry the paneer cubes:
- Cooking oil an adequate amount
To make the dahi paste:
- 2 tbsp curd
- ½ tsp salt
- 1 tsp red chili powder
- ¼ tsp corn flour
To cook paneer 65:
- 1 tbsp cooking oil
- 2 pieces dry red chilies broken in half
- 1 tsp mustard seeds
- 2 tsp garlic finely chopped
- ½ tsp ginger finely chopped
- 10 pieces curry leaves
- ½ piece onion diced
- ½ piece red bell pepper diced
- ½ piece yellow bell pepper diced
- 6 pieces Kashmiri red chilies whole, soaked in hot water for 15 minutes
- ¼ cup water
- ½ tsp coriander seed powder
- ¼ tsp garam masala powder
- Coriander leaves a handful, finely chopped
- 1 tbsp green chili finely chopped
- ¼ tsp sugar
- ¼ tsp salt
Instructions
- Cut 300 grams of paneer into small cubes and mix salt, red chili powder, ginger and garlic paste.
- Then gradually mix 4 tsp of corn flour.
- Fry the paneer pieces in adequate oil on a medium to high flame until slightly golden.
- Soak 6 pieces of whole Kashmiri red chilies in hot water in a bowl for 15 minutes before making a paste. Mix salt, red chili powder and corn flour with the curd in another. Keep both aside.
- Fry dry red chilies, mustard seeds, curry leaves, finely chopped garlic and ginger in 1 tbsp cooking oil in a wok on a high flame for half a minute. Add diced onions, red and yellow bell pepper along with the Kashmiri red chili paste made earlier. Cook till oil separates and then add ¼ cup of water.
- Add the dahi mix and cook on a high flame until the oil separates. Then add coriander seed powder, garam masala powder along with finely chopped coriander leaves and green chilies. Finally, add the sugar and salt.
- Mix everything until dry. Flash fry the paneer cubes for 30 seconds on a high flame and then add to the masala mix. Toss for 15 seconds. Transfer to a serving tray.
- Your tasty and spicy homemade paneer 65 is ready.
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Notes
Toss the bowl to mix the spices with paneer. Mixing with hand may break the pieces.
Coating paneer cubes with corn flour makes them crispier.
I do not recommend dipping paneer in a corn flour batter before frying. You do not want paneer pakoras.
I add corn flour to the curd to prevent it from curdling.
Ensure there is no moisture in the masala while adding the fried paneer cubes, or else the pieces will lose their crispiness and become soggy.
Nutrition Info (Estimation Only)
Nutrition Facts
Paneer 65
Amount per Serving
Calories
311
Calories from Fat 216
% Daily Value*
Fat
24
g
37
%
Saturated Fat
12
g
75
%
Trans Fat
0.01
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
53
mg
18
%
Sodium
185
mg
8
%
Potassium
204
mg
6
%
Carbohydrates
12
g
4
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
14
g
28
%
Vitamin A
1497
IU
30
%
Vitamin C
149
mg
181
%
Calcium
423
mg
42
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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