Paneer 65: Spicy, Crispy, and Irresistibly Delicious
Paneer 65 is a fiery and flavorful Indian appetizer that’s perfect for spice lovers! This dish, inspired by the famous Chicken 65, features crispy cubes of paneer (Indian cottage cheese) tossed in a bold, tangy, and spicy sauce. With its vibrant red color and irresistible aroma, Paneer 65 is a crowd-pleaser that’s easy to make at home. Whether you’re hosting a party or craving a quick snack, this recipe is sure to impress!
Originating from South India, Paneer 65 is a vegetarian twist on the classic Chicken 65. The dish gets its name from the year 1965, when it was first introduced in Chennai. The secret lies in the marinade and the perfect balance of spices, which create a dish that’s tangy, spicy, and utterly addictive. Let’s dive into the recipe and bring this restaurant-style dish to your kitchen!
Why This Paneer 65 Recipe Works
This Paneer 65 recipe is a winner because it’s quick, easy, and packed with flavor. The crispy paneer cubes are coated in a spicy marinade and then tossed in a tangy sauce, making every bite a burst of flavor. Plus, it’s a versatile dish that can be served as an appetizer, snack, or even a main course with rice or noodles.
Another reason to love this recipe is its simplicity. With just a handful of ingredients, most of which are pantry staples, you can whip up this dish in under 30 minutes. It’s perfect for busy weeknights or last-minute gatherings.
Finally, this recipe is customizable. You can adjust the spice level to suit your taste, making it as mild or as hot as you like. Whether you’re a spice enthusiast or prefer a milder flavor, this recipe has you covered.
What’s In Paneer 65?
The magic of Paneer 65 lies in its marinade and sauce. Here’s what you’ll need:
- Paneer: The star of the dish! Use fresh, firm paneer for the best texture.
- Spices: A blend of red chili powder, turmeric, cumin, and garam masala adds depth and heat.
- Yogurt: Helps tenderize the paneer and adds a tangy flavor to the marinade.
- Cornstarch: Gives the paneer a crispy coating when fried.
- Aromatics: Ginger, garlic, and green chilies form the flavor base of the sauce.
- Curry Leaves: Adds a unique, aromatic flavor to the dish.
- Lemon Juice: Adds a tangy finish to balance the spices.
How To Make Paneer 65
This Paneer 65 recipe is straightforward and comes together in just a few steps. Here’s how to make it:
Step 1: Marinate the Paneer
- In a bowl, combine yogurt, red chili powder, turmeric, cumin, garam masala, ginger-garlic paste, and salt.
- Add the paneer cubes and mix well to coat them evenly. Let it marinate for 15-20 minutes.
Step 2: Coat and Fry the Paneer
- Add cornstarch to the marinated paneer and mix until the cubes are well-coated.
- Heat oil in a pan and fry the paneer cubes until golden and crispy. Drain on paper towels and set aside.
Step 3: Prepare the Sauce
- In the same pan, add a bit of oil and sauté curry leaves, green chilies, and ginger-garlic paste until fragrant.
- Add red chili powder, turmeric, and a splash of water to create a paste. Cook for 1-2 minutes.
Step 4: Toss the Paneer
- Add the fried paneer cubes to the sauce and toss well to coat them evenly.
- Squeeze in some lemon juice and garnish with fresh cilantro.
Step 5: Serve Hot
- Transfer the Paneer 65 to a serving plate and serve immediately with onion rings and lemon wedges.
Sides for Paneer 65
Pair your Paneer 65 with these delicious sides:
- Steamed Rice: A simple base to balance the spiciness.
- Naan or Roti: Perfect for scooping up the flavorful paneer.
- Cucumber Raita: A cooling yogurt-based side to complement the heat.
- Onion Rings: Adds a crunchy texture to the dish.
Recipe FAQ’s
Can I Bake the Paneer Instead of Frying?
Yes! For a healthier version, you can bake the marinated paneer at 400°F (200°C) for 15-20 minutes until crispy.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a pan or microwave before serving.
Can I Use Tofu Instead of Paneer?
Absolutely! Firm tofu works as a great substitute for paneer in this recipe.
Other Recipes To Try
- Chilli Paneer: A Indo-Chinese favorite with a sweet and spicy sauce.
- Paneer Tikka: Grilled paneer marinated in spices and yogurt.
- Paneer Butter Masala: A rich and creamy paneer curry.
- Paneer Kathi Rolls: Spicy paneer wrapped in paratha with chutney.
- Paneer Ghee Roast: A spicy and aromatic Mangalorean-style paneer dish.
Spicy, Crispy, Paneer 65
Ingredients
For the Marinade:
- 250 g paneer cut into cubes
- ½ cup plain yogurt
- 1 tsp red chili powder
- ½ tsp turmeric
- ½ tsp cumin powder
- ½ tsp garam masala
- 1 tsp ginger-garlic paste
- Salt to taste
- 2 tbsp cornstarch
For the Sauce:
- 2 tbsp oil
- 1 sprig curry leaves
- 2 green chilies slit
- 1 tsp ginger-garlic paste
- 1 tsp red chili powder
- ½ tsp turmeric
- 1 tbsp lemon juice
- Fresh cilantro chopped (for garnish)
Instructions
- Marinate the Paneer: In a bowl, mix yogurt, red chili powder, turmeric, cumin, garam masala, ginger-garlic paste, and salt. Add paneer cubes and marinate for 15-20 minutes.
- Coat and Fry: Add cornstarch to the marinated paneer and mix well. Heat oil in a pan and fry the paneer until golden. Drain on paper towels.
- Prepare the Sauce: In the same pan, sauté curry leaves, green chilies, and ginger-garlic paste. Add red chili powder, turmeric, and a splash of water. Cook for 1-2 minutes.
- Toss the Paneer: Add the fried paneer to the sauce and toss well. Squeeze in lemon juice and garnish with cilantro.
- Serve: Serve hot with onion rings and lemon wedges.
Notes
- Spice Level: Adjust the red chili powder to suit your taste.
- Make Ahead: Marinate the paneer ahead of time for deeper flavor.
- Baking Option: Bake the paneer at 400°F (200°C) for 15-20 minutes for a healthier version.
- Storage: Store leftovers in the fridge for up to 2 days.
- Substitute: Use tofu instead of paneer for a vegan option.
Nutrition
Enjoy your homemade Paneer 65! Let us know how it turned out in the comments below!
2 thoughts on “Paneer 65: Spicy, Crispy, and Irresistibly Delicious”