Ingredients
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400 gms Paneer Cubes
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a generous pinch Salt
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2tbsp Kashmiri chilli powder
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½ tsp Turmeric
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½ tsp Garam masala
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1½ tbsp Coriander powder
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2tsp Roasted Cumin Powder
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handful Curry leaves chopped
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handful Coriander chopped
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1 tbsp Ginger garlic paste
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¼ cup Corn starch
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¼ cup Rice flour
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3tbsp Lemon juice
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(whisked) - ¼ cup Curd
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as required Water
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for frying Oil
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For Tossing
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2tbsp Oil
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1tsp Cumin
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2tsp Garlic chopped
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2tsp Ginger chopped
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4nos Dry red chillies
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handful Curry Leaves
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to taste Salt
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handful Coriander chopped
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handful Lemon Wedges
Directions
Whenever we would like to have something special and hot from conventional regular food, it is obvious that we consider Chicken 65 or Paneer 65. Because of its hot and spicy taste, Paneer 65 is more popular as a eating dish with alcohol. It got its name because of its spicy taste.
How you got name 65?
Whenever we would like to have something special and hot from conventional regular food, it is obvious that we consider Chicken 65 or Paneer 65. Because of its hot and spicy taste, Paneer 65 is more popular as an eating dish with alcohol. It got its name because of its spicy taste. A chef has made this dish announcing 65 number of chilies in each kilogram of Paneer and gave it a name Paneer 65. It has now become a huge hit that people started making vegetarian dishes like Panner 65 and Gobi 65 following its name. Some people believe that 65 number of ingredients are used in making this dish and hence they named it so.
Also see:
Steps
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1
Done
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Begin by cutting paneer into cubes. I have cut them into ½ inch cubes you can cut them smaller or large depending upon how you like. |
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2
Done
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Sprinkle salt on to the paneer, chilli powder, turmeric, garam masala, coriander powder, cumin powder, curry leaves, coriander, ginger garlic paste, and mix them lightly with your hands. |
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3
Done
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Now add corn starch and rice flour and toss them gently to coat the flours on to the paneer. |
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4
Done
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Pour some lomon juice, curd, and a dash of water and mix them once again to make a thick but pouring consistency batter which coats the paneer completely. |
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5
Done
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Heat oil in a deep container and deep fry paneer till it turns crisp from the outside. Remove to a plate with a kitchen paper to absorb excess oil. Keep aside. |
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6
Done
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For the final stage, heat some oil in a pan, over high heat, add dry red chillies, cumin, garlic and ginger. Stir and add in the curry leaves. Once they splutter add in the fried paneer, sprinkle some salt and toss them together for a minute. Sprinkle some chopped coriander and squeeze some lemon wedges and serve it hot. |
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7
Done
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Tips and TricksThis recipe can be adapted for any vegetable or chicken of your choice. |
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8
Done
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Use a chilli powder that has more colour and less hotness, for example, Kashmiri chilli, degi mirch or byadgi chilli powders |
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9
Done
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Although the dish is traditionally a spicy dish, you can avoid the chilli completely if preparing for kids. |
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10
Done
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Always serve the dish immediately after tossing as it gets soggy with time. |
