Paneer 65 | How to make Paneer 65?

Paneer 65 is one of the most famous recipe which is prepared by deep-frying paneer cubes coated in spicy paste.  It is very crispy from outside and soft & juicy from inside.
It can be served as starter or appetizer

Preparation Time: 10 Minutes
Cooking Time: 45 Minutes
Serves: 3-4 Servings

INGREDIENTS

• 250 gms Paneer (cottage cheese) chopped into cubes
• 2 Tablespoon maida
• 1 tbsp ginger-garlic paste
• ½ Teaspoon pepper powder
• ½ Teaspoon garam masala powder
• 1 Teaspoon coriander seed powder
• ½ Teaspoon turmeric powder
• ½ Teaspoon red chilly powder
• 1½ cups oil for deep frying
• 1 Teaspoon oil to add in the paste
• 5 dry kashmiri chilies soaked in water
• 20-22 curry leaves
• 1 Teaspoon vinegar
• 1 Teaspoon soy sauce
• 1 medium Onion chopped into slices.
• 1½ Tablespoon Thick Curd
• 4-5 green chilies
• water and salt as required

DIRECTIONS

1. Red Marinade/Batter preparation: Soak dry kashmiri chilies in hot water for 30 mins. Then grind them with little water to a smooth paste. Add the red paste into the mixing bowl add ginger-garlic paste.Now add all the spice powder(pepper, coriander powder. garam masala, turmeric) ,salt and vinegar. Mix all nicely.  Put refined flour(Maida), rice flour and corn flour.The consistency has to be thick so add water accordingly.(5-6 Tablespoon)At last add vinegar and mix it properly with Red batter.
2. Chop paneer into cubes. Dip paneer cubes into this batter and gently mix till paneer cubes have uniform coating in all sides.
3. Heat your frying wok / vessel with oil. Deep fry marinated Paneer cubes(5-6 Piece at a time) in hot oil on medium heat until golden brown from all sides.
4. Drain the excess oil out and Place fried cubes on absorbent napkins.Repeat the same with the rest of panner. 
5. Take 1 tablespoon oil in a separate pan and heat it on medium flame.
6. Saute onion, green chilies(full) and curry leaves until onion slightly changes color.
7. Add thick curd , 1/4 teaspoon red chilly powderand some salt and mix it.Stir and cook for a minute.
8. Spread them over the paneer cubes and cook for another 2 minutes in low flame.

  Serve them hot with tomato ketchup or coriander chutney or as a starter.

Notes & Tips:

1. If you don't have dry kashmiri chilies then used kashmiri red chili powder.
2. The consistency has to be nor too thick nor too thin. You should be able to coat the paneer properly so add water accordingly. 
3. If the batter is thin add more of maida and too thick then add little water.
4. The oil has to be hot but reduce the temperature to low/medium before frying as paneer tend to cook faster and if over-cooked will not remain soft.
5. Adding oil to any batter helps in giving a glaze to the batter and absorbs lesser oil.

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