Paneer 65
Paneer 65
Ingredients
For the Paneer Marinade
- 1 pound paneer, cut into 1-inch cubes
- 1 tablespoon ginger garlic paste
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 2 tablespoons cornstarch
- 2 tablespoons all-purpose flour
- 2 tablespoons yogurt
- 1 tablespoon lemon juice
- 1 teaspoon salt, or to taste
- 1/4 teaspoon red food coloring, optional
For Frying
- 3 cups vegetable oil, for deep frying
For the Tempering/Sauce
- 2 tablespoons vegetable oil
- 1/2 teaspoon mustard seeds
- 15 curry leaves
- 2 green chilies, slit lengthwise
- 1 teaspoon ginger garlic paste
- 1/2 teaspoon red chili powder
- 1/4 teaspoon cumin powder
- 1/4 teaspoon coriander powder
- 1 tablespoon tomato paste
- 1 teaspoon soy sauce
- 1 teaspoon vinegar
- 1/2 teaspoon sugar
- 1/4 teaspoon salt, or to taste
- 1/4 cup water
- 2 tablespoons fresh cilantro, chopped, for garnish
Instructions
- 1
In a large bowl, combine the paneer cubes with ginger garlic paste, red chili powder, turmeric powder, cumin powder, coriander powder, garam masala, cornstarch, all-purpose flour, yogurt, lemon juice, salt, and red food coloring (if using). Mix well to ensure all paneer pieces are evenly coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes.
⏱️ 5 min
- 2
Heat vegetable oil for deep frying in a deep pan or wok over medium-high heat. The oil should be hot enough (around 350-375°F or 175-190°C) but not smoking. You can test by dropping a small piece of the marinated paneer; it should sizzle and float to the top immediately.
⏱️ 5 min•🌡️ 360
- 3
Carefully add the marinated paneer cubes to the hot oil in batches, ensuring not to overcrowd the pan. Fry for 3-5 minutes, or until the paneer is golden brown and crispy on all sides. Remove the fried paneer with a slotted spoon and place it on a plate lined with paper towels to drain excess oil. Repeat with the remaining paneer.
⏱️ 10 min•🌡️ 360
- 4
In a separate large pan or wok, heat 2 tablespoons of vegetable oil over medium heat. Add mustard seeds and let them splutter. Then add curry leaves and green chilies and sauté for 30 seconds until fragrant.
⏱️ 3 min
- 5
Add ginger garlic paste to the pan and sauté for 1 minute until the raw smell disappears. Stir in red chili powder, cumin powder, and coriander powder, cooking for another 30 seconds.
⏱️ 2 min
- 6
Add tomato paste, soy sauce, vinegar, sugar, and salt to the pan. Mix well and cook for 1-2 minutes, allowing the flavors to meld. Pour in the water and bring the sauce to a gentle simmer.
⏱️ 3 min
- 7
Add the fried paneer cubes to the simmering sauce. Toss gently to coat all the paneer pieces evenly with the sauce. Cook for 1-2 minutes, allowing the paneer to absorb the flavors.
⏱️ 2 min
- 8
Garnish with fresh chopped cilantro and serve hot as an appetizer or with rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Paneer 65
For the Paneer Marinade
- 1 pound paneer, cut into 1-inch cubes
- 1 tablespoon ginger garlic paste
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 2 tablespoons cornstarch
- 2 tablespoons all-purpose flour
- 2 tablespoons yogurt
- 1 tablespoon lemon juice
- 1 teaspoon salt, or to taste
- 1/4 teaspoon red food coloring, optional
For Frying
- 3 cups vegetable oil, for deep frying
For the Tempering/Sauce
- 2 tablespoons vegetable oil
- 1/2 teaspoon mustard seeds
- 15 curry leaves
- 2 green chilies, slit lengthwise
- 1 teaspoon ginger garlic paste
- 1/2 teaspoon red chili powder
- 1/4 teaspoon cumin powder
- 1/4 teaspoon coriander powder
- 1 tablespoon tomato paste
- 1 teaspoon soy sauce
- 1 teaspoon vinegar
- 1/2 teaspoon sugar
- 1/4 teaspoon salt, or to taste
- 1/4 cup water
- 2 tablespoons fresh cilantro, chopped, for garnish
Instructions
- 1
In a large bowl, combine the paneer cubes with ginger garlic paste, red chili powder, turmeric powder, cumin powder, coriander powder, garam masala, cornstarch, all-purpose flour, yogurt, lemon juice, salt, and red food coloring (if using). Mix well to ensure all paneer pieces are evenly coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes.
⏱️ 5 min - 2
Heat vegetable oil for deep frying in a deep pan or wok over medium-high heat. The oil should be hot enough (around 350-375°F or 175-190°C) but not smoking. You can test by dropping a small piece of the marinated paneer; it should sizzle and float to the top immediately.
⏱️ 5 min•🌡️ 360 - 3
Carefully add the marinated paneer cubes to the hot oil in batches, ensuring not to overcrowd the pan. Fry for 3-5 minutes, or until the paneer is golden brown and crispy on all sides. Remove the fried paneer with a slotted spoon and place it on a plate lined with paper towels to drain excess oil. Repeat with the remaining paneer.
⏱️ 10 min•🌡️ 360 - 4
In a separate large pan or wok, heat 2 tablespoons of vegetable oil over medium heat. Add mustard seeds and let them splutter. Then add curry leaves and green chilies and sauté for 30 seconds until fragrant.
⏱️ 3 min - 5
Add ginger garlic paste to the pan and sauté for 1 minute until the raw smell disappears. Stir in red chili powder, cumin powder, and coriander powder, cooking for another 30 seconds.
⏱️ 2 min - 6
Add tomato paste, soy sauce, vinegar, sugar, and salt to the pan. Mix well and cook for 1-2 minutes, allowing the flavors to meld. Pour in the water and bring the sauce to a gentle simmer.
⏱️ 3 min - 7
Add the fried paneer cubes to the simmering sauce. Toss gently to coat all the paneer pieces evenly with the sauce. Cook for 1-2 minutes, allowing the paneer to absorb the flavors.
⏱️ 2 min - 8
Garnish with fresh chopped cilantro and serve hot as an appetizer or with rice.
⏱️ 1 min