Paneer 65 Recipe (Dry Version)

Crispy, crackly, and irresistibly spicy on the outside, yet soft and creamy on the inside-Paneer 65 is a mouthwatering Indian street-style vegetarian snack that's ready in just 30 minutes! Shallow fried paneer cubes are coated in a tangy, spice-packed batter, redolent of the vibrant aroma of curry leaves, the bold pop of mustard seeds, and a fiery kick of chilies. We make ours delightfully garlicky!

Paneer 65, also known as paneer fry, is a vegetarian adaptation of the iconic Chicken 65 from South Indian cuisine. Paneer (indian cottage cheese) requires a shorter marination time than chicken, but turns out just as delicious!

Across India, you'll find several variations of this dish, ranging from saucy and semi-dry to completely dry. I personally favor the dry version, as it mirrors how we enjoy the chicken version in my home. It's an excellent choice as a starter, especially when paired with drinks!

Paneer 65 (Recipe Development)

I have noticed that in indian restaurants here in United States, you will not find one standard kind of paneer 65 (same is true for chicken 65!). Different places make it their own way - from saucy to dry versions and some of them even make it into an indo chinese dish.

Some people marinate the paneer in yogurt and spices at first, however I prepare the batter straightaway. It is a spice laced cornstarch, rice flour and yogurt batter. In all honesty, I didn't find any difference in taste or texture of paneer with longer marination, just 15-20 minutes is enough.

After frying the paneer, I quickly stir fry it in a hot skillet with loads of chopped garlic, ginger, and sharp green chilies. To kick the heat up a notch, I add a few spoons of chili garlic sauce - but here's the twist: - there's no gravy. The crunchy, chopped garlic & curry leaves tadka gives it a subtle vibe, almost like a thai-style garlic and fresh chili topping.

You could argue that Paneer 65 is basically a paneer pakora. Maybe, maybe not. Sure, it's deep-fried so texture is similar to a pakora, but the batter is different, and so is the taste.

While testing the recipe, I tried air frying the paneer cubes, but the texture just didn't hit the mark. There's something about cornstarch-heavy batters that makes them turn gummy in the air fryer, and that texture just doesn't sit well with me.

Lastly, I skip the red food color traditionally associated with 65 dishes. My batterbeing heavily spiced, after deep frying, takes on a naturally darker tone. If you're particular about achieving that signature red color, feel free to add food coloring to the batter-it's entirely up to your preference!

Ingredients

• Paneer - Cut the paneer in 1 inch medium thickness cubes. If you are using frozen paneer cubes, we cannot use straight away. Thaw the frozen paneer cubes and dry them fully using a paper towel before dunking in the batter.
• Rice flour - We need unsweetened rice flour. I love using Thai rice flour because it is superfine and makes for a smooth batter.
• Cornstarch (Corn Flour)- for that crispy, crackly texture of the deep fried batter.
• Yogurt - Yogurt is a must in any 65 dish! Make sure that the yogurt isnt too sour. Yogurt brings in a mild tangy taste and helps bind the ground spices and flours together over the paneer pieces to create a flavorful coating.
• Ground Spices - For the much needed flavor boost and color of the batter.We are using red chili powder, cumin powder, coriander powder, black pepper powder, garam masala powder and chaat masala powder.
• Garlic,Ginger and Green Chilies - Garlic (loads of it) contributes to the savory taste of paneer 65 while ginger adds a warmth and a spicy notes in the batter as well as in the crunchy topping. I cannot imagine this dish without green chilies, you can chop them finely or slit them. Use store bought ginger garlic paste if youhave at hand. 
• Curry Leaves - You will need to visit an Indian grocery store near you for these. Curry leaves add an intense aroma & unique citrusy flavor to paneer 65. Sadly, there is no substitute.
• Black Mustard Seeds - After they pop in the oil, they have this bitter sweet crunch to them that goes so well with milky paneer. If you don't want to bite into mustard seeds, use cumin seeds (like restaurants do).
• Chilli Sauce - I like using Sriracha or you can use huy Fong chilli garlic sauce. Either works. 
• Tomato Ketchup - We need just a little bit. I don't use in my chicken 65.

Instructions

Marinate the Paneer

1. In a large mixing bowl add the cornstarch, rice flour, ginger-garlic paste and all the ground spices along with salt.
2. Gradually pour water with one hand while whisking with the other to create a thick batter. Ensure the batter is thick enough to coat the paneer pieces without sliding off but it should be smooth, and flowing. Taste and adjust the salt if needed in the batter.

1. Put the whisk away and add the paneer cubes to the bowl. With gentle hands or a small sized spatula, toss the paneer pieces to coat them on all sides in the batter. The paneer can break easily to be careful. Set aside to marinate for 15-20 minutes.

Fry the Paneer

4. Heat up oil for frying in a deep frying pan or kadai over medium heat. Make sure than the oil is hot but not smoky.
5. Carefully, drop the batter-coated marinated paneer pieces into the hot oil one by one. Due to cornstarch, the batter tends to be sticky, so make sure that the cubes of paneer don't stick to each together. Shallow fry in small batches to avoid overcrowding the pan.
6. Fry the paneer until golden brown and crispy on all sides. Using a spoon, turn occasionally for even cooking. This should take about 2-4 minutes per batch.
7. Remove the fried paneer using a slotted spoon and place on a plate lined with paper towels to absorb any excess oil.

Stir Fry The Fried Paneer

7. Heat 1-2 tablespoons of oil in a separate medium sized pan or kadai/wok.
8. Temper the hot oil with mustard seeds and let crackle.
9. Add finley chopped garlic, green chilies (slit), and fresh curry leaves. Sauté using a spatula for a few seconds until fragrant.Make sure that the garlic doesn't brown.

7. Add the chilli garlic sauce and ketchup and stir fry for 20-30 seconds. Don't dry out.
8. Toss the fried paneer pieces in the tempering until evenly coated. Finish with a sqeee of fresh lemon juice. Plate and serve immediately topped with fresh onion slices!

Recipe Tips

1. If using store-bought paneer, soak it in warm water for 10 minutes to make it soft and succulent. Pat the paneer dry before coating it in batter.
2. Use medium-hot oil to fry the paneer. If the oil is too hot, the coating may burn; too cold, and the paneer absorbs oil.
3. Double Frying - For extra crunch, fry the paneer cubes once until golden, then fry them again at a higher temperature briefly.
4. Many restaurants add rougly chopped onions and green bell peppers while stir frying the fried paneer, you can do so too.