Paneer 65 Recipe: Paneer 65 is a popular appetizer in Indian restaurants, especially in South India, where it can even be found in small eateries in remote areas.
This restaurant-style dish is a vibrant and flavorful snack with a distinct Oriental influence. The recipe involves marinating and deep-frying paneer cubes, which are then sautéed with chillies and onions to create the delightful Paneer 65 Recipe snack.
The dish is named Paneer 65 Recipe as it is one of the 65 dishes served in some South Indian restaurants. The combination of crispy paneer, crunchy veggies, and a rich blend of assorted spices makes Paneer 65 an appetizing treat, perfect to serve as a starter.
Important notes
for the Paneer 65 Recipe:
- Thick or hung curd is not used to maintain a thick batter-like consistency.
- Food color is added for visual appeal, but it is optional as it doesn’t affect the taste.
- A similar dish can be made using cauliflower, known as Gobi 65. Other interesting starters, such as Ravioli Samosa or Malai Paneer Bell Pepper Balls, can also be tried.
Ingredients:
Paneer 65 Recipe
- 1 1/4 cups paneer (cottage cheese) cubes
- 1/2 cup finely chopped spring onions (whites and greens)
- 1/4 cup finely chopped coriander
- 2 tsp roughly chopped garlic
- 1 1/2 tsp roughly chopped green chillies
- 1/4 cup curd (yogurt)
- 1 tbsp cornflour
- 1 tbsp plain flour (maida)
- 1 tbsp rice flour
- 1/2 tsp turmeric powder
- 1 tsp chilli powder
- 1/2 tsp cumin seeds powder
- 1/2 tsp coriander powder
- 1/2 tsp garam masala
- 1 tsp tandoori masala
- Salt to taste
- 1/4 tsp edible food color
- Oil for deep-frying
- 1 tbsp oil
- 1 tsp finely chopped garlic
- 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
Method:
Paneer 65 Recipe
- Blend spring onions, coriander, garlic, and green chillies to a smooth paste.
- In a bowl, mix the paste with curd, cornflour, plain flour, rice flour, turmeric powder, chilli powder, cumin seeds powder, coriander powder, garam masala, tandoori masala, salt, and food color.
- Add paneer cubes, mix gently, and refrigerate for 15 minutes.
- Deep-fry marinated paneer until golden brown; set aside.
- In a pan, sauté garlic, add green chillies, sliced onions, chilli powder, salt, and water. Cook for 2 minutes.
- Add fried paneer and spring onions, mix gently, and cook for an additional 2 minutes.
- Serve Paneer 65 Recipe immediately, garnished with spring onion greens.
Nutrient values per serving:
- Energy: 292 cal
- Protein: 10.3 g
- Carbohydrates: 16.5 g
- Fiber: 1.2 g
- Fat: 20.2 g
- Cholesterol: 2.7 mg
- Sodium: 6 mg
Paneer 65 Recipe
with Step-by-Step
To Make Restaurant-Style Paneer 65 at Home:
- Start by taking spring onions in a small mixer jar.
- Combine the spring onions and coriander in the mixer jar.
- Add roughly chopped garlic and green chillies to the mixer and blend until smooth without using water. Adjust the quantity of garlic and green chillies if serving to kids.
Paneer 65 Marination and Frying:
- Transfer the paste into a deep bowl for the paneer 65 marinade.
- Add curds; avoid using thick or hung curd to maintain a thick batter-like consistency.
- Now, add turmeric powder (optional), chilli powder (adjust to taste), cumin seeds powder (lightly roasted), coriander powder, garam masala, tandoori masala, and salt. These spices provide the authentic Indian flavor.
- Mix in the food color using a whisk. Note: Food color is optional for appearance and can be skipped as it doesn’t affect the taste.
- Gently add the paneer cubes to the mixture.
- Refrigerate the marinated paneer for 15 minutes.
- Heat oil for deep-frying and fry the marinated paneer pieces on medium flame until golden brown. Drain on absorbent paper.
To Make Restaurant-Style
Paneer 65 Recipe:
- In a broad non-stick pan, heat oil. Add garlic and sauté for a few seconds on medium flame.
- Introduce slit green chillies, sliced onions, and a pinch of salt. Sauté for 2 minutes on medium flame.
- Add the remaining ½ tsp of chilli powder and 1 tbsp of water. Mix well and cook for 1 minute on medium flame, stirring occasionally.
- Incorporate the fried paneer and spring onions. Gently mix and cook for an additional 2 minutes on medium flame, stirring occasionally.
- Serve Paneer 65 immediately, garnished with spring onion greens.
Note: You can create other variations like Gobi 65, Aloo 65, or Mushroom 65 using a similar method.
Conclusion
In summary, Paneer 65 Recipe is a tasty Indian appetizer that combines fried paneer with a blend of spices. Feel free to adjust spices to taste, omit coloring, and experiment with marinating time. Variations can be made using different main ingredients while keeping the essential method the same.
Paneer 65
Frequently Asked Questions
What is Paneer 65?
Paneer 65 Recipe is a popular Indian appetizer made by deep-frying marinated paneer (Indian cottage cheese) cubes and then sautéing them with spices, chilies, and onions. The name comes from it being one of 65 signature dishes served at some South Indian restaurants.
Why is it called Paneer 65?
The dish is named Paneer 65 because it was likely one of 65 signature appetizers on the menu at certain South Indian restaurants, as part of their culinary tradition. The number in the name does not signify any specific ingredient or method.
Can I omit the food coloring?
Yes, you can omit the food coloring, which is primarily added for visual appeal. Leaving it out does not affect the flavor.
Should I refrigerate the marinated paneer before frying?
Refrigerating the marinated paneer for 15-30 minutes helps the flavors absorb better, but it is not essential.
Can I use Greek yogurt instead of regular yogurt?
It’s recommended to use regular yogurt rather than Greek yogurt to achieve the right thick, batter-like texture for the marinade.
What are some variations of Paneer 65?
Some options are Gobi 65 (with cauliflower), Aloo 65 (with potatoes), Mushroom 65, or other vegetables. The method remains similar, just substituting paneer with another main ingredient.
