Spicy Paneer 65 Recipe

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Directions

• In a bowl soak dry Kashmiri chilies in hot water for 30-40 min and then grind them with a little water to a smooth paste and keep it aside.
• Chop paneer into squares or cubes or triangular shape and just add a half tbsp of refined flour (maida) over them and place them aside.
• Add red paste into the mixing bowl add curry leaves and ginger-garlic paste.
• Add all the spice powder, sugar and salt and mix all nicely and add soya sauce and vinegar and give a nice whisk.
• Add refined flour, rice flour, and corn flour if using and the consistency has to be thick so add water accordingly.
• Heat your frying wok/ vessel with oil and dip the paneer into this batter, coat from all the sides.
• Deep fry or shallow fry in hot oil on low flame until golden brown from both sides and place them on absorbent napkins.
• In a pan add oil and once heated saute onion, green chilies, and curry leaves until onion changes color.
• Spread them over the paneer 65 and serve them hot with tomato ketchup, chutney or as a starter.

• If you don't have dry Kashmiri chilies then used Kashmiri red chili powder
• If you are not comfortable with soya sauce then use yogurt or lime juice.
• Instead of maida you could also use gram flour (besan) but that would give more of pakora effect.
• The consistency has to be nor too thick nor too thin and you should be able to coat the paneer properly so add water accordingly.
• If the batter is thin add more of maida and too thick then add little water.
• The oil has to be hot but reduce the temperature to low before frying as paneer tend to cook faster else it would taste rubbery if overcooked and not soft.
• Adding oil to any batter helps in giving a glaze to the batter and also absorbs lesser oil.

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