📝 About This Recipe
A vegetarian spin on the legendary South Indian classic, Paneer 65 features golden-fried cubes of fresh paneer tossed in a vibrant, spicy, and tangy tempering of curry leaves and green chilies. This dish is a masterclass in texture, offering a satisfying crunch on the outside that yields to a buttery, soft center. It is the quintessential Indian street food snack—bold, aromatic, and impossible to eat just one piece.
🥗 Ingredients
The Paneer Marinade
- 400 grams Paneer (cut into 1-inch cubes)
- 4 tablespoons Cornstarch (for a crispy coating)
- 2 tablespoons Rice Flour (adds extra crunch)
- 1 tablespoon Ginger-Garlic Paste (freshly ground is best)
- 1 teaspoon Kashmiri Red Chili Powder (for a vibrant red color without extreme heat)
- 2 tablespoons Thick Yogurt (whisked until smooth)
- 1/2 teaspoon Salt (or to taste)
The Tempering (Tadka)
- 2 tablespoons Vegetable Oil (plus extra for deep frying)
- 15-20 Curry Leaves (fresh and washed)
- 4-5 Green Chilies (slit lengthwise)
- 1 tablespoon Garlic (finely minced)
- 1/2 teaspoon Cumin Seeds
The Finishing Sauce
- 1 tablespoon Red Chili Sauce (Sriracha or Indian-style red chili sauce)
- 1 teaspoon Soy Sauce (for umami depth)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 teaspoon Lemon Juice (for a bright finish)
- 2 tablespoons Cilantro (freshly chopped for garnish)
👨🍳 Instructions
-
1
Start by prepping the paneer. Pat the cubes completely dry with a paper towel to ensure the coating sticks properly and doesn't become soggy.
-
2
In a large mixing bowl, combine the cornstarch, rice flour, Kashmiri chili powder, ginger-garlic paste, salt, and yogurt. Mix into a thick, smooth paste.
-
3
Gently fold the paneer cubes into the marinade. Ensure every cube is evenly coated. Let it rest for 15 minutes to allow the flavors to penetrate.
-
4
Heat vegetable oil in a deep frying pan or kadai over medium-high heat. To test if it's ready, drop a small bit of batter in; it should sizzle and rise immediately.
-
5
Carefully drop the paneer cubes into the hot oil one by one. Do not overcrowd the pan, as this will drop the oil temperature and make the paneer greasy.
-
6
Fry for 3-4 minutes, turning occasionally, until the cubes are golden brown and crisp on all sides. Drain on a wire rack or paper towels.
-
7
In a separate wide wok or pan, heat 2 tablespoons of oil over medium heat.
-
8
Add the cumin seeds. Once they splutter, add the minced garlic and sauté for 30 seconds until fragrant but not browned.
-
9
Toss in the slit green chilies and the fresh curry leaves. Be careful, as the curry leaves will crackle and pop!
-
10
Lower the heat and stir in the red chili sauce and soy sauce. Mix well to create a glossy base.
-
11
Add the fried paneer cubes back into the wok. Toss vigorously on high heat for 1 minute so the paneer absorbs the tempering without losing its crunch.
-
12
Turn off the heat. Sprinkle with freshly cracked black pepper and a squeeze of lemon juice.
-
13
Garnish generously with chopped cilantro and serve immediately while piping hot.
💡 Chef's Tips
For the ultimate crunch, double-fry the paneer: fry once at medium heat, let rest for 5 minutes, then flash-fry at high heat for 30 seconds. If your paneer is very hard, soak the cubes in warm water for 10 minutes and pat dry before marinating. Avoid adding water to the marinade; the moisture from the yogurt and ginger-garlic paste should be enough to bind the flours. To get that signature restaurant red look without artificial coloring, use high-quality Kashmiri Red Chili powder or a splash of beetroot juice. Don't skip the curry leaves—they provide the essential aromatic soul of this South Indian dish.
🍽️ Serving Suggestions
Serve as a standalone appetizer with a side of spicy mint-coriander chutney. Pair with a chilled glass of Nimbu Pani (Indian lemonade) or a crisp lager to balance the heat. Serve alongside a bowl of Schezwan Fried Rice for an Indo-Chinese fusion meal. Stuff leftovers into a paratha with sliced onions and mayo to make a quick '65 Wrap'. Accompany with thin rings of raw red onion and lemon wedges for a classic street-style presentation.