Recipe for Crisp and Tasty Paneer 65

Restaurant or Dhaba Style Paneer 65
Tasty and Crisp Paneer 65

This is a Recipe for making at home delicious Restaurant or Dhaba Style Paneer 65. This is a Paneer starters recipe, which is crisp, tasty, and suitable for most parties, including Kitty and Cocktail parties.

The Paneer 65 can also be served as an add-on to the main course meals as it tastes equally great with any kind of meal, including party main course meals.

This Paneer 65 described below marinates the Paneer so as to soak the special spices in the Paneer and give it that added spicy flavor.

Preparation Time- 45 Minutes
Serves- 4 Persons

500 Grams Paneer
For the Marination
2 Tablespoon Ginger Garlic Paste
Four Green Chilies (chopped)
½ Cup Curd (Yogurt)
2 Teaspoon Red Chili Powder
Salt as per taste
¼ Cup Oil

For the Binding
2 Tablespoon Rice Flour

For the Tadka
(Remaining Oil while frying Paneer)
10-12 Curry Leaves
Two Green Chilies (chopped)
1 Teaspoon Red Chili Powder
1 Teaspoon Coriander-Cumin Seeds Powder
¼ Cup Coriander Leaves
½ Tablespoon Lemon Juice

Restaurant or Dhaba Style Paneer 65
Tasty and Crisp Paneer 65

For the Marination – Cut the Paneer into vertical slices. In a big size bowl mix the Curd, Red Chili Powder, Ginger-Garlic Paste, Green Chilies, Salt, Paneer slices and keep it aside for 15 minutes.

This is to Bind the Paneer 65
Then add the Rice Flour and mix it well.

frying the Paneer 65
In a nonstick pan heat the Oil and fry the Paneer until its color changes into golden yellow. Then remove the pan and keep it aside.
In the same nonstick pan heat the Oil and Curry Leaves, Green Chilies, Coriander-Cumin Seeds Powder, Red Chili Powder and fried Paneer, Coriander Leaves, Lemon Juice and toss them.
Serve hot.

The Marathi language version of the Paneer 65 preparation is published in this – Article

By Sujata Nerurkar

I am an Expert Indian Chef, Food Columnist and Adviser. I write on food and recipes on my site and conduct cooking, candle making, chocolate making, dry cleaning, decoration and other art classes. The recipes and food themes given by me are unique and original and appear regularly in numerous reputed periodicals, newspapers and magazines.

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