Paneer 65

Name: Paneer 65
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 tbsp cornflour; 1 tbsp plain flour; 1 tbsp rice flour; 1 tsp garlic and ginger paste; 1 tsp kashmiri chilli powder (or paprika); 6 dried curry leaves (finely chopped); salt (to taste); 1 tsp lemon juice; 4 tbsp water; 300 g paneer cheese; 2 tbsp oil (for frying); 1 tbsp chilli sauce; 1 tbsp tomato ketchup; 1 tbsp greek yogurt; 2 tsp garlic and ginger paste; 2 green chillies (slit); 8 to 10 fresh curry leaves (finely chopped); few fresh coriander leaves (optional); few slices red onion (to garnish); 1 lime (cut into wedges ,to garnish)

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Paneer 65 is the vegetarian option of Chicken 65. This dish is spicy and typically deep fried. In our version, we have opted to shallow fry the paneer (Gobi).

This mild flavoured cheese does not melt and holds its shape. We have enhanced the flavour by marinading the cubes in a spicy batter.

Paneer can be substituted with cauliflower to change from vegetarian to vegan.

Paneer 65 is served as a starter or side dish. We served alongside our Sweet Potato Chaat and Mint Parathas.

Pin Recipe

Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 people

Course: Appetizer

Cuisine: Indian

Ingredients Equipment Method Video

Ingredients

Paneer batter

2 tbsp cornflour
1 tbsp plain flour
1 tbsp rice flour
1 tsp garlic and ginger paste
1 tsp kashmiri chilli powder or paprika
6 dried curry leaves finely chopped
salt to taste
1 tsp lemon juice
4 tbsp water
300 g paneer cheese
2 tbsp oil for frying

For the sauce

1 tbsp chilli sauce
1 tbsp tomato ketchup
1 tbsp greek yogurt
2 tsp garlic and ginger paste
2 green chillies slit
8 to 10 fresh curry leaves finely chopped
few fresh coriander leaves optional
few slices red onion to garnish
1 lime cut into wedges ,to garnish

Equipment

Grill Temperature

Surfaces

Method

To cook the paneer

Setup your Egg for a direct cook at 180°C with your stainless steel grid and cast iron skillet.
Chop up your paneer into 2 cm cubes, if you have bought in a block and set aside.
Place the flours, ginger and garlic paste, chilli powder, curry leaves and salt in a bowl. Give it a zhuzh!
Add the lemon juice and water. Stir well to create a smooth, lump free batter.
Add the paneer to the batter. Give it a good stir to coat the paneer cubes.
Heat the oil in the skillet, add the paneer and fry for about 8 to 10 minutes, turning occasionally. You're looking for each side to be crispy and golden brown.
Remove from the pan.

To make the sauce

Heat up the oil in your skillet.
Mix the chilli sauce, tomato ketchup and yoghurt together in a bowl.
Once the oil is hot, add the ginger and garlic paste, chillis and curry leaves.
Heat for a few minutes until the paste has cooked through.
Now add the sauce mix and stir immediately. This ensures the yoghurt doesn't curdle. Heat through briefly.
Add the fried paneer to the sauce. Give it a good stir to coat the cubes with the sauce and then remove from the heat.
Finish with a garnish of coriander, lime and pickled red onion.