How to Make Perfect Restaurant-Style Paneer 65

How to Make Perfect Restaurant-Style Paneer 65

Published on: Aparna Insights

Hello, wonderful foodies!

Today, I’m excited to share a truly special recipe that so many of you have been asking for: Restaurant-Style Paneer 65.

The "65" dishes are an iconic part of Hyderabadi cuisine, and this paneer version is one of the best. It's a fantastic, easy-to-make snack that is guaranteed to be a hit with both kids and adults. The paneer is crispy on the outside, incredibly soft on the inside, and coated in a spicy, tangy, and absolutely irresistible sauce.

The taste is simply out of this world. Let's get started and make this delicious appetizer together!

Ingredients

For the Paneer:

• Paneer: 300g, cut into cubes

• Warm Water: For soaking

• Corn Flour: ¼ cup

• All-Purpose Flour (Maida): 2 tbsp

• Salt: To taste

• Water: For sprinkling

• Oil: For deep frying

For the Sauce:

• Oil: 3 tbsp

• Garlic: 4-5 cloves, finely chopped

• Dry Red Chillies: 2

• Green Chillies: 2, finely chopped

• Onion: 2 tbsp, finely chopped

• Curry Leaves: 2 sprigs

• Coriander Powder: ¾ tsp

• Red Chilli Powder: 1 tsp

• Salt: To taste

• Roasted Cumin Powder: ½ tsp

• Garam Masala: ½ tsp

• Thick Curd: ½ cup, whisked until smooth

• Red Food Colour: 4-5 drops (optional, for that classic restaurant look)

• Fresh Coriander: For garnish

Instructions

Step 1: Preparing and Frying the Paneer

1. Soak the Paneer: To ensure the paneer stays soft, soak the cubes in lukewarm water for about 10 minutes. This is a great tip for any paneer dish! After 10 minutes, drain the water completely.

2. Coat the Paneer: In a bowl, take the soaked and drained paneer cubes. Add the corn flour, maida, and a little salt. First, toss the paneer to coat it with the dry flours.

3. Next, sprinkle a very small amount of water (just a few drops at a time) and toss again until the flour mixture forms a thick, even coating on the paneer cubes.

4. Fry the Paneer: Heat oil in a pan for deep frying. Once the oil is hot, carefully drop the coated paneer cubes into the oil.

5. Fry on a medium flame until the paneer is crispy and a light golden brown. It’s important to achieve a nice, crisp texture. Once fried, remove the paneer from the oil and set it aside on a plate.

Step 2: Making the Paneer 65 Sauce

1. In a separate wide pan or kadai, heat 3 tablespoons of oil.

2. Add the finely chopped garlic, dry red chillies, and finely chopped green chillies. Sauté for a minute until the garlic becomes fragrant.

3. Add the finely chopped onion and curry leaves. Sauté until the onions turn soft and translucent.

4. Now, add all the spice powders: coriander powder, red chilli powder, salt, roasted cumin powder, and garam masala. Fry the spices for about 30 seconds until they release their aroma.

5. Turn off the flame. This is a crucial step to prevent the curd from curdling.

6. Add the whisked curd and the red food colour to the pan. Mix everything well until you have a smooth, vibrant sauce.

Step 3: Finishing the Dish

1. Turn the flame back on to high. Let the curd mixture cook and bubble until about half of the water has evaporated and the sauce has thickened.

2. Once the sauce has reached the right consistency, add the fried paneer cubes.

3. Toss everything together on high flame only. This is important! Tossing on high heat ensures the paneer gets coated in the sauce quickly without becoming too soft.

4. Garnish with freshly chopped coriander, give it one final toss, and serve immediately.

This Paneer 65 is best enjoyed while it's hot and crispy. The flavor is incredible when it's fresh off the stove.

Key Tips for the Perfect Paneer 65

• Soaking Paneer: Don't skip this step! It makes a huge difference in keeping the paneer soft and succulent inside.

• Fry to a Crisp: The paneer must be fried until it is properly crispy to hold up to the sauce without becoming soggy.

• Turn Off the Flame for Curd: Always turn off the heat before adding the curd to prevent it from splitting and ruining the texture of your sauce.

• High-Heat Tossing: Once you add the fried paneer to the sauce, toss it quickly on a high flame. This ensures the paneer remains crispy. If you cook it for too long on a low flame, the paneer will absorb the moisture and become soft.

Enjoy this incredible appetizer! It’s spicy, tangy, and absolutely addictive.

With love,
Aparna @ Aparna Insights