Paneer 65 (Hyderabadi Paneer Starter)
This is the best Paneer 65 I’have ever had! It is spicy and deliciously flavorful. This paneer 65 recipe is made in the air fryer.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 300 grams or 10 oz Paneer (cut into cubes)
- 1 teaspoon Ginger garlic paste
- 6 Curry leaves (chopped finely)
- Salt (to taste)
- 1 teaspoon Red chili powder
- 2 tablespoons Corn flour (corn starch)
- 1 tablespoon All purpose flour (Maida)
- 1 tablespoon Rice flour
- 1 teaspoon Lemon juice
- 4 tablespoons Water
- 2 teaspoons Oil (for airfrying (if shallow frying or deep frying then you will need more oil))
- 1 tablespoon Chilli sauce
- 1 tablespoon Tomato Ketchup
- 1 tablespoon Yogurt (curd or dahi)
- 1 tablespoon Oil
- 2 teaspoons Ginger garlic paste
- 2 Green chilies (slit)
- 8-10 Curry leaves
Instructions
- 1
To make the batter, take ginger garlic paste, red chili powder, salt, curry leaves, all purpose flour, corn flour and rice flour in a bowl and mix well.
- 2
Add lemon juice and water to make the thick, smooth (lump-frebatter. Add oil in the batter if doing air frying method, otherwise, skip.
- 3
Now add paneer cubes and gently mix so the batter is coated to the each and every paneer cubes.
- 4
- Air Fryer: Grease the basket or tray with oil and arrange the batter coated cubes in a single layer in the air fryer basket. Cook at 350 degrees F (180 degrees C) for 8-10 minutes.
- 5
- To shallow fry, heat 2 tablespoons of oil in a wide saucepan. Arrange the pieces in a single layer. Once fried bottom side, flip and cook other sides similarly. The similar method used in my chilli paneer recipe.
- 6
- To deep fry, heat good amount of oil in a pan/kadai on medium heat. Once hot add paneer pieces one by one. Fry till they are crispy and golden brown from all the sides. Remove it using a slotted spatula, drain excess oil and keep on paper towel lined plate. Similar method use in my paneer manchurian recipe.
- 7
In a small bowl mix red chili sauce, ketchup and yogurt really well. Keep it aside.
- 8
Heat the oil in a pan on medium heat. Once hot add ginger garlic paste, curry leaves, and green chilies.
- 9
Saute till the raw smell of ginger garlic goes away.
- 10
Then add prepared sauce and immediately stir so the yogurt does not curdle. Let it simmer for a minute or so.
- 11
Then turn off the stove. Let the sauce cool down for a few minutes.
- 12
Now add fried paneer to the sauce and mix well to coat all the pieces.
- 13
Serve this paneer 65 hot as a starter.