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Paneer 65

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Ingredients

Adjust Servings:
400 gms Paneer Cubes
a generous pinch Salt
2tbsp Kashmiri chilli powder
½ tsp Turmeric
½ tsp Garam masala
1½ tbsp Coriander powder
2tsp Roasted Cumin Powder
handful Curry leaves chopped
handful Coriander chopped
1 tbsp Ginger garlic paste
¼ cup Corn starch
¼ cup Rice flour
3tbsp Lemon juice
(whisked) - ¼ cup Curd
as required Water
for frying Oil

For Tossing
2tbsp Oil
1tsp Cumin
2tsp Garlic chopped
2tsp Ginger chopped
4nos Dry red chillies
handful Curry Leaves
to taste Salt
handful Coriander chopped
handful Lemon Wedges

Paneer 65

Features:
  • Suitable for vegetarian
Cuisine:
  • 35 mins
  • Serves 2
  • Medium

Ingredients

  • 
For Tossing

Directions

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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:

Spicy Paneer Burger

 

 

Steps

1
Done

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.

2
Done

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.

3
Done

Now add corn starch and rice flour and toss them gently to coat the flours on to the paneer.

4
Done

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.

5
Done

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.

6
Done

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.

7
Done

Tips and Tricks

This recipe can be adapted for any vegetable or chicken of your choice.

8
Done

Use a chilli powder that has more colour and less hotness, for example, Kashmiri chilli, degi mirch or byadgi chilli powders

9
Done

Although the dish is traditionally a spicy dish, you can avoid the chilli completely if preparing for kids.

10
Done

Always serve the dish immediately after tossing as it gets soggy with time.

Chef Kunal Kapur

Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.

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