Paneer 65
Whenever we go to the restaurant, we order Paneer 65 and Chicken 65 as starters. It is a delicious snack for everyone especially for the kids to enjoy! Paneer 65
Whenever we go to the restaurant, we order Paneer 65 and Chicken 65 as starters. It is a delicious snack for everyone especially for the kids to enjoy! Paneer 65 is also a perfect starter for vegetarian parties. It is very easy to prepare. you can marinate and keep refrigerated, make hot when needed. It goes very well with Jeera Rice. So I want to share this recipe with you. Try it out and give a pleasant surprise to your family members!
If you are looking for more Paneer Recipes then do check Paneer Butter Masala, Kadai Paneer, Paneer Manchurian and Paneer Lababdar.
Paneer 65
Dive into the crispy and aromatic world of Paneer 65, a popular Indian starter that's a favorite at restaurants and parties alike. This tantalizing treat brings together succulent paneer and bold spices in a dish that's sure to awaken your taste buds.
What Is Paneer 65?
Paneer 65 is a vibrant appetizer hailing from the diverse culinary landscapes of India. It's a vegetarian spin on the classic Chicken 65, featuring cubes of paneer marinated in a spicy blend of seasonings and then deep-fried to golden perfection.
Why You'll Love Paneer 65?
- Texture: Enjoy the contrast between the crispy exterior and the soft, melt-in-your-mouth interior of each paneer cube.
- Flavorful spices: The Indian spices wrap the paneer in warmth and a sensational depth of flavor that's both comforting and exhilarating.
- Versatile snack: Paneer 65 makes for an excellent starter, snack, or even a side dish with your mains.
- Kid-friendly: With its tempting appearance and customizable spice levels, it's a hit among kids and adults alike.
- Healthier option: Paneer is a good source of protein, especially for vegetarians looking for alternatives to meat.
- Perfect party dish: It is a crowd-pleaser that's easy to whip up in large batches for your next gathering.
Ingredients for Paneer 65
- Paneer: The star of the dish, bringing a soft texture and mild flavor that carries the spices beautifully.
- Corn Flour: Lends a crispy coating to the paneer when fried.
- Spices: A blend of ginger, garlic, red chili powder, garam masala, and turmeric for that authentic Indian touch.
- Rice Flour: Adds extra crunchiness to the dish.
- Curry Leaves: For a distinctive and aromatic garnish that elevates the flavors.
- Chat Masala: This tangy spice mix is sprinkled on top for an additional zesty kick.
How To Make Paneer 65?
Creating Paneer 65 involves marinating the paneer in spices, coating it in a mixture of flours, then deep-frying to crispy excellence. The key steps include marinating for ample flavor and frying till just perfectly golden.
Serving Suggestions
- With Dips: Serve with a side of mint chutney or yogurt-based dip for a refreshing contrast.
- As a Side: Accompany with jeera rice or naan for a complete meal experience.
- Variety Platter: Combine with other starters like samosas or tikkas for a flavorful appetizer spread.
- Salad Topper: Add atop a fresh green salad for a protein-rich crunch.
- Wrap Filling: Include in wraps with a drizzle of tangy sauces and fresh veggies.
- On Skewers: Thread fried paneer cubes with vegetables for an attractive presentation.
Tips for Paneer 65
- Balanced Heat: Ensure the oil is at the correct temperature for the perfect fry without absorbing excess oil.
- Marination Time: Allow the paneer to marinate for at least 15 to 30 minutes for the flavors to seep in.
- Batch Frying: Fry the paneer in small batches to avoid reducing the oil's temperature.
- Drain Excess Oil: Use kitchen tissue to absorb any extra oil after frying.
- Garnishing: Adding fried curry leaves enhances both the look and taste of the dish.
- Serving Warm: Best served hot for ultimate taste and texture.
Variations for Paneer 65
- Vegan Version: Substitute paneer with tofu for a vegan-friendly twist.
- Gluten-Free: Use gluten-free flours like chickpea flour instead of all-purpose flour for the batter.
- Additional Vegetables: Mix in bell peppers or onions to the fry for added texture and flavor.
- Baking Alternative: For a healthier version, bake the marinated paneer in an oven until crispy.
- Spice Levels: Adjust the amount of chili powder to match your preferred spice tolerance.
- Herb Infusion: Experiment with different herbs like cilantro or mint in the marinade for a fresh kick.
How to Store Paneer 65
- Refrigeration: Store leftover Paneer 65 in an airtight container in the refrigerator.
- Reheating: Reheat in a toaster oven or on the stovetop to retain crispiness.
- Prep Ahead: You can marinate the paneer and store it overnight for easy cooking the next day.
- Avoid Sogginess: For best results, consume Paneer 65 fresh and refrain from freezing.
- Separate Components: Store the fried curry leaves and garnishes separately to avoid moisture buildup.
- Oil Storage: Dispose of used frying oil properly or strain and store for future use if not heavily burnt.
Frequently Asked Questions (FAQs)
Can I Air-Fry Paneer 65?
Yes, you can air-fry the marinated paneer pieces at 180°C until golden for a healthier version.
What Can I Use Instead of Garam Masala?
A blend of cumin, coriander, cardamom, cloves, bay leaf, and cinnamon can substitute garam masala powder in a pinch.
How Long Should I Marinate the Paneer?
Marinating paneer for 15 to 30 minutes is sufficient, but for deeper flavor, you can extend it up to 2 hours in the refrigerator.
Is Paneer 65 Suitable for Vegans?
Not as it is, but you can replace paneer with tofu to make it vegan.
Can I Make Paneer 65 Without Deep-Frying?
Yes, you can bake or air-fry Paneer 65 as a healthier alternative.
How Can I Make Paneer 65 Crispier?
Ensure the batter is not too runny, and the frying oil is adequately hot for a crisper coating.
Serves 2 It is a delicious snack for everyone especially for the kids to enjoy! Paneer 65 is also a perfect starter for vegetarian parties. Print Prep Time 00:30 Cook Time 00:15 Total Time 00:45
Prep Time 00:30 Cook Time 00:15 Total Time 00:45 Ingredients
- 200 g paneer/cottage cheese cubes
- 3 tbsp corn flour
- 2 tbsp all purpose flour
- 1 tbsp rice flour
- 1&1/2 tsp ginger and garlic paste
- 1 tsp red chili powder
- 1/2 tsp garam masala powder
- 1/4 tsp turmeric powder
- 5 tbsp water
- salt to taste
- oil for deep frying
- 1/2 tsp chat masala for topping
- some curry leaves for garnishing Instructions
- Thaw paneer cubes naturally.
- In a wide bowl, combine all flours, ginger and garlic paste, red chili powder, garam masala powder, turmeric powder, water and salt, mix well until incorporated.
- Then add paneer cubes in the flour mixture and mix well until well coated. Keep it aside for 15 to 30 mins.
- Meanwhile, heat a pan with enough oil over medium heat.
- If the paste seems to be dry, then add 1 or 2 tsp water and mix well.
- When the oil heats, deep-fry all pieces in small batches (7 to 8) until golden brown and crispy.
- Then drain and transfer to a plate with kitchen tissue to absorb excess oil.
- Lastly, fry the curry leaves till crisp.
- Finally, sprinkle some chat masala powder and fried curry leaves over the paneer fries. By Santhi Therese The Indian Claypot https://theindianclaypot.com/
Paneer 65
Serves 1
Prep Time: 00:30
Cook Time: 00:15
Total Time: 00:45
Ingredients
- 200 g paneer/cottage cheese cubes
- 3 tbsp corn flour
- 2 tbsp all purpose flour
- 1 tbsp rice flour
- 1&1/2 tsp ginger and garlic paste
- 1 tsp red chili powder
- 1/2 tsp garam masala powder
- 1/4 tsp turmeric powder
- 5 tbsp water
- to taste salt
- for deep frying oil
- 1/2 tsp for topping chat masala
- some for garnishing curry leaves
Instructions
- Thaw paneer cubes naturally.
- In a wide bowl, combine all flours, ginger and garlic paste, red chili powder, garam masala powder, turmeric powder, water and salt, mix well until incorporated.
- Then add paneer cubes in the flour mixture and mix well until well coated. Keep it aside for 15 to 30 mins.
- Meanwhile, heat a pan with enough oil over medium heat.
- If the paste seems to be dry, then add 1 or 2 tsp water and mix well.
- When the oil heats, deep-fry all pieces in small batches (7 to 8) until golden brown and crispy.
- Then drain and transfer to a plate with kitchen tissue to absorb excess oil.
- Lastly, fry the curry leaves till crisp.
- Finally, sprinkle some chat masala powder and fried curry leaves over the paneer fries.
By Santhi Therese
The Indian Claypot
