paneer 65 recipe

Paneer 65 Recipe | How to make Paneer 65

How to Make Paneer 65

Spicy paneer snack with soft and cushiony cottage cheese (paneer) cubes, with a crispy outing, bursting with the flavors of chilies, garlic, curry leaves, etc are paneer 65. Paneer 65 recipe is very toothsome. It makes a great party appetizer and a filling tea-time snack recipe. Paneer 65 can also be relished as a light lunch or dinner. It can be served with veg fried rice or plain rice if prepared with little gravy. This Paneer 65 Recipe is for dry paneer 65. It explains how to make Paneer 65 with step by step pictures as well as with a complete recipe video.

What are the possible variations of Paneer 65?

Paneer 65 is itself a variation of a non-veg chicken snack called chicken 65. In this recipe the chicken is marinated and fried and re-fried with a handful of ingredients. Its vegetarian version is prepared using paneer and is called paneer 65. Likewise, gobi 65, aloo 65, mushroom 65, carrot 65, sweet corn 65 etc. can also be made.

Why is Paneer 65 so-called?

There are various legends behind the name “chicken 65” (the original dish). One says that there are 65 chilies used for 1 kg of chicken. As per another legend, 65 ingredients are required to make the dish. The dish chicken 65 called for 65 days old chicken and therefore it is believed to be so named.

How to make Healthy version of Paneer 65?

Authentically paneer cubes are deep-fried and thereafter re-fried to make paneer 65. However, with correct proportions of ingredients used, you can get crispy paneer 65 by just shallow frying or air-frying the paneer instead of deep-frying it. In this Paneer 65 Recipe, the paneer has been air fried instead of deep-fried, making it a healthy paneer 65 recipe.

Ingredients required for Paneer 65 Recipe:

Paneer: Soft paneer makes the best paneer 65. Make sure that the paneer is soft yet firm.

Marinade: Ginger, garlic, curry leaves, red chili powder, lemon juice along with all-purpose flour, cornflour and rice flour are used to make the marinade and that gives it a flavorsome and crispy outer coating.

Tempering: The fried (deep-fried or shallow-fried or air-fried) paneer cubes are re-fried in garlic, curry leaves, green chilies, chili sauce, yogurt, etc.

At every stage of the recipe, the ingredients can be adjusted as per liking and the level of spiciness can be increased.

How to make Paneer 65?

Following tips and tricks can help you make the best of Paneer 65 Recipe:

  1. Use soft yet firm paneer.
  2. Maintain the consistency of the marinade. If it becomes too thin it won’t coat the paneer cubes properly.
  3. Adjust the spiciness of the dish. This paneer 65 recipe gives a mildly spicy paneer 65. If you like or want it too hot, increase the number of chilies/red chili sauce used.
  4. Fry (deep/shallow/air) paneer cubes till absolutely crisp.
  5. Do not add crispy paneer cubes in hot sauce. Let the sauce cool down a little and thereafter add in the crisp paneer cubes.

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How to serve Paneer 65

Paneer 65 can be served as a starter with onion salad etc. Or it can be served with fried rice for a light meal.

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Paneer 65 Recipe

1.This recipe serves 3-4 persons.

paneer 65 recipe

2.The preparations!

paneer 65 recipe

3.In a mixing bowl add 200 grams of paneer cubes.

paneer 65 recipe

4.Add in ½ tsp of chopped garlic.

paneer 65 recipe

5.Next goes in ½ tsp of ginger paste.

paneer 65 recipe

6.Add 1 tsp of red chili powder.

paneer 65 recipe

7.Add salt to taste.

paneer 65 recipe

8.Add 1 tbsp of all purpose flour (maida).

paneer 65 recipe

9.Next add in 1 tbsp rice flour (chawal ka atta).

paneer 65 recipe

10.Also add in 1 tbsp of corn flour.

paneer 65 recipe

11.Mix everything.

paneer 65 recipe

12.Add 1 tsp of lemon juice.

paneer 65 recipe

13.Add little water gradually.

paneer 65 recipe

14.Also add in a few curry leaves (kadi patta).

paneer 65 recipe

15.Mix well. The batter should coat the well on the paneer cubes. Add in more corn flour if required.

paneer 65 recipe

16.Keep aside for 15 minutes.

paneer 65 recipe

17.After 15 minutes add in 2 tsp of oil if air frying. Mix well.

paneer 65 recipe

18.Air fry or shallow fry or deep fry the paneer cubes till crispy. I have air fried the paneer. To air fry it, place it on a greased baking plate and bake at 180 degrees centigrade for 12-15 minutes or till crisp. To deep fry it; heat enough oil in a pan. Once the oil is hot, add in paneer cubes one by one. Do not disturb for a minute. Once the coating firms up, flip and fry from the other side too. Fry till absolutely crispy. Likewise you can also shallow fry the paneer cubes using 1-2 tbsp of oil.

paneer 65 recipe

19.Take out the fried paneer cubes. Keep aside for now.

paneer 65 recipe

20.Heat 1 tbsp of oil.

paneer 65 recipe

21.Next goes in 1 tbsp of chopped garlic.

paneer 65 recipe

22.Cook on high flame for 10-15 seconds.

paneer 65 recipe

23.Add in 2 green chilies.

paneer 65 recipe

24.And a handful of curry leaves (kadi patta).

paneer 65 recipe

25.Cook for 10 seconds.

paneer 65 recipe

26.Next goes in 1 small onion cut into cubes.

paneer 65 recipe

27.Cook for a minute on high flame.

paneer 65 recipe

28.Add 1 tbsp of tomato ketchup.

paneer 65 recipe

29.Next add 1 tbsp of red chili sauce. You can add in more sauce for a spicier version.

paneer 65 recipe

30.Mix everything well.

paneer 65 recipe

31.In a bowl mix 2 tbsp of yogurt and 1 tsp of corn flour.

paneer 65 recipe

32.Add the yogurt corn flour mix to the preparation.

paneer 65 recipe

33.Stir continuously to avoid curdling of yogurt. Cook for a couple of minutes.

paneer 65 recipe

34.Let the above prepared sauce cool down a little.

paneer 65 recipe

35.Add the fried paneer cubes.

paneer 65 recipe

36.Toss it well in the sauce.

paneer 65 recipe

37.Garnish with chopped spring onion greens.

paneer 65 recipe

38.Bon appetite!

paneer 65 recipe

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Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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