Paneer 65 Recipe
by Tarla Dalal
paneer 65 recipe | paneer fry recipe | restaurant style paneer 65 | with 22 amazing images.
Paneer 65 is one of the most popular starters in Indian restaurants. paneer fry is especially popular in South India, where it is available even in small eateries in remote areas.
restaurant style paneer 65 is a peppy snack or starter, with an unmistakeable Oriental influence. Marinated and deep-fried paneer cubes are sautéed with chillies and onions to make this awesome paneer 65 snack.
paneer 65 got it’s name as it's one of 65 dishes served in some South Indian restaurants.
The crispiness of the paneer, the juicy crunch of the veggies and the rich taste of assorted spices make paneer 65 a truly appetizing treat, ideal to serve as a starter.
Notes on paneer 65 recipe. 1. We are not using thick curd or hung curd because we want the mixture to have a thick batter like consistency. 2. Add the food colour and mix well using a whisk. We have added the colour to make it look more appetizing however, we do not recommend using any food colour as it does not affect or improve the taste of this dish.
Cauliflower can also be cooked similarly, to make another starter called Gobi 65. You can also try other interesting starters like the Ravioli Samosa or Malai Paneer Bell Pepper Balls.
Enjoy how to make paneer 65 recipe | paneer fry recipe | restaurant style paneer 65 | with detailed step by step photos and video below.
Paneer 65 Recipe recipe - How to make Paneer 65 Recipe
Preparation Time: Cooking Time: Total Time:
Makes 3 servings
For Paneer 65
1 1/4 cups paneer (cottage cheese) cubes
1/2 cup finely chopped spring onions whites and greens
1/4 cup finely chopped coriander (dhania)
2 tsp roughly chopped garlic (lehsun)
1 1/2 tsp roughly chopped green chillies
1/4 cup curd (dahi)
1 tbsp cornflour
1 tbsp plain flour (maida)
1 tbsp rice flour (chawal ka atta)
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
1/2 tsp cumin seeds (jeera) powder
1/2 tsp coriander (dhania) powder
1/2 tsp garam masala
1 tsp tandoori masala
salt to taste
1/4 tsp edible food colour
oil for deep-frying
1 tbsp oil
1 tsp finely chopped garlic (lehsun)
2 slit green chillies
1/2 cup sliced onions
1/4 cup finely chopped spring onions whites and greens
For Garnish
1 tbsp finely chopped spring onion greens
For paneer 65
- For paneer 65
- To make {span class="bold1"}paneer 65{/span}, combine the spring onions, coriander, roughly chopped garlic and roughly chopped green chillies in a mixer and blend till smooth without using water.
- Transfer the paste into a deep bowl, add the curds, cornflour, plain flour, rice flour, turmeric powder, ½ tsp of chilli powder, cumin seeds powder, coriander powder, garam masala, tandoori masala, salt and food colour and mix well using a whisk.
- Add the paneer cubes and mix gently.
- Refrigerate for 15 minutes.
- Heat the oil for deep-frying and deep-fry a few marinated paneer pieces on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Keep aside.
- Heat the oil in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds.
- Add the green chillies, sliced onions and sauté on a medium flame for 2 minutes.
- Add the remaining ½ tsp of chilli powder, salt and 1 tbsp of water, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
- Add the fried paneer and spring onions, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally.
- Serve the {span class="bold1"}paneer 65{/span} immediately garnished with spring onion greens.
Paneer 65 Video by Tarla Dalal
To make Restaurant-Style Paneer 65 at home
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For paneer 65 recipe | paneer fry recipe | restaurant style paneer 65 | we will first take spring onion in a small mixer jar.
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Combine the spring onions and coriander in a small mixer jar.
- Then add roughly chopped garlic and green chillies in the mixer and blend till smooth without using water. Reduce the amount of garlic and green chillies if you are going to serve this to kids.
Paneer 65 marination and frying
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For the marinade of paneer 65 | paneer fry recipe | restaurant style paneer 65 | transfer the paste into a deep bowl.
- Add the curds. We are not using thick curd or hung curd because we want the mixture to have a thick batter like consistency.
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For the marinade of paneer 65 , transfer the paste into a deep bowl.
- Now add turmeric powder. You can skip if you dislike it.
- Add chilli powder. Adjust the proportion according to your
personal preference.
- Add cumin seeds powder. Lightly roast the cumin seeds before grinding it into a powder.
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Add coriander powder. This being an Indian starter, we make use of all the regular spices and not any sauces.
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Add garam masala. Refer our recipe to make a bottle of fresh garam masala at home.
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Add tandoori masala and salt. They provide a hot and spicy flavor.
- Add the food colour and mix well using a whisk. We have added the colour to make it look more appetizing however, we do not recommend using any food colour as it does not affect or improve the taste of this dish.
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Add the paneer cubes and mix gently. Ensure you do not break them will tossing.
- Refrigerate for 15 minutes.
- Heat the oil for deep-frying and deep-fry a few marinated paneer pieces on a medium flame.
- Drain on an absorbent paper. Keep aside.
To make Restaurant-Style Paneer 65
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To make spicy paneer 65 recipe | paneer fry recipe | restaurant style paneer 65 | heat the oil in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds.
- Add the slit green chillies, sliced onions and little salt and sauté on a medium flame for 2 minutes.
- Add the remaining ½ tsp of chilli powder and 1 tbsp of water, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
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Add the fried paneer and spring onions, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally. Serve paneer 65 | paneer fry recipe | restaurant style paneer 65 | immediately garnished with spring onion greens.
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Similarly, you can make gobi 65, aloo 65 or mushroom 65.
| Energy | 292 cal |
| Protein | 10.3 g |
| Carbohydrates | 16.5 g |
| Fiber | 1.2 g |
| Fat | 20.2 g |
| Cholesterol | 2.7 mg |
| Vitamin A | 473.9 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.7 mg |
| Vitamin C | 13.7 mg |
| Folic Acid | 18.5 mcg |
| Calcium | 348.4 mg |
| Iron | 0.9 mg |
| Magnesium | 20.4 mg |
| Phosphorus | 220 mg |
| Sodium | 6 mg |
| Potassium | 97.5 mg |
| Zinc | 0.3 mg |
Easy method of cooking &so beautifully dishes proper colourings of dishes
I m Doing Job training in kerala but the chef is not good... they dont teach me what is the recipe but you teach me thnku soo much
Its over fried. Paneer to jal gaya.