Paneer Times
Paneer 65 recipe is the most famous recipe which is hot, spicy and tangy. It’s one of the most popular finger snack served as side or starter dish.
| Servings | Prep Time |
| 3 people | 30minutes |
| Cook Time |
| 25minutes |
|
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Ingredients
for the marinade
- 200gms paneer
- 3tablespoons Rice flour
- 1gram flour
- 2tablespoons corn starch
- 1teaspoon green chili paste
- 1teaspoon garlic paste
- 1teaspoon Ginger paste
- ½teaspoon red chili powder
- ½teaspoon garam masala
- ¼teaspoon lime juice
- 4tablespoons Water
- 5tablespoons Oil
- Salt for taste
for paneer 65
- 3tablespoons chopped onions
- 3 green chilies sliced diagonally
- ½teaspoons Gingerchopped
- ½teaspoon garlicchopped
- 7 Curry Leaves
- 2 dry red chilies
- ½teaspoon Mustard seeds
- ½teaspoon sugar
- 2teaspoon Oil
- Saltfor taste
Instructions
Making the marinade
- Add the rice flour, gram flour and corn starch into a mixing bowl
- Also add in the spices, herbs and pastes and the lime juice and salt as needed
- Add in the water and whisk till you have a smooth the paste, if necessary, add in some natural colour.
- Toss in the paneer cubes and mix everything together till the cubes are nicely coated.
- Cover and let it marinate for a few minutes at room temperature.
Preparing the paneer 65
- Heat oil in the pan and then add in the marinated paneer cubes into the oil and separate the cubes so that they don’t stick.
- Make sure you turn the cubes over so that every side is properly cooked and golden.
- Remove the paneer cubes from the pan as they are done and set them on a paper towel so that the excess oil is soaked up.
- Add some more oil and add in the mustard seeds
- Once the seeds start to crackle, add in the ginger, garlic, green chilies, red chilies and curry leaves
- Mix that well and then add in the onions and sauté them till they turn translucent
- Add some salt and sugar if wanted.
- Mix well and then add in the paneer cubes, stir it all together and turn off the fire once it’s done.
- Garnish with the chopped coriander and serve with chapattis.
Recipe Notes
