Aye Mere Pyaare Doston! Paneer 65 Banate Hai! (Let’s Make Paneer 65, My Dear Friends!)

Namaste, Salaam, and Sat Sri Akal, my food-loving friends! Chef Curry Do’pyaza here, back in your kitchens (virtually, of course!) with a dish that’s guaranteed to make your taste buds sing a Bollywood tune! Today, we are diving headfirst into the spicy, tangy, and utterly addictive world of Paneer 65!

Paneer 65 is a star dish! It shines brightly during festive times like Diwali, Holi, and even small family get-togethers. It’s a crowd-pleaser, a guaranteed hit, and a delicious way to celebrate! The monsoon season is also perfect for this dish, because what better way to enjoy a rainy day than with a plate of spicy Paneer 65 and a hot cup of chai?

A Little Trip Down Memory Lane

Legend says Paneer 65 originated in Chennai, India, at the famous Buhari Hotel. The number “65” is a bit of a mystery. Some say it refers to the 65 ingredients used (though that seems a bit much!). Others believe it was the 65th dish added to the hotel’s menu. Whatever the real story, one thing is for sure: this dish has captured hearts and stomachs across the globe!

Let’s Get Cooking!

Preparation Time: 20 minutes
Cooking Time: 25 minutes

Ingredients – The Stars of Our Show:

250 grams Paneer (Indian Cheese), cut into cubes – Fresh paneer is the key, my friends!
1 tablespoon Adrak-Lahsun Paste (Ginger-Garlic Paste) – The dynamic duo of Indian cooking!
1 tablespoon Nimbu ka Ras (Lemon Juice) – Adds a zesty kick!
1 teaspoon Lal Mirch Powder (Red Chili Powder) – For that fiery heat!
1/2 teaspoon Haldi Powder (Turmeric Powder) – A touch of golden goodness!
1 teaspoon Dhaniya Powder (Coriander Powder) – Earthy and aromatic!
1/2 teaspoon Garam Masala – A blend of warm spices that elevates the flavor!
2 tablespoons Besan (Gram Flour) – Helps the marinade stick!
1 tablespoon Chawal ka Atta (Rice Flour) – For extra crispiness!
1 tablespoon Dahi (Yogurt), plain – Makes the paneer tender!
Salt to taste – A pinch of perfection!
2 tablespoons Tel (Oil), for shallow frying – Choose a neutral oil!
1 green chili, finely chopped – For a little extra zing
A few sprigs of hara dhaniya (fresh coriander), chopped – For garnish

Step-by-Step – The Magic Unfolds:

Marinate the Paneer: In a large bowl, combine the ginger-garlic paste, lemon juice, red chili powder, turmeric powder, coriander powder, garam masala, besan, rice flour, yogurt, and salt. Mix well to form a smooth, vibrant paste.
Coat the Paneer: Gently add the paneer cubes to the marinade. Use your hands (clean ones, of course!) to ensure each piece is coated evenly. Let it sit for at least 30 minutes. The longer it marinates, the more flavorful it becomes! Think of it as a spa day for your paneer!
Fry to Perfection: Heat oil in a kadhai (wok) or frying pan over medium heat. Carefully add the marinated paneer cubes in a single layer. Don’t overcrowd the pan!
Flip and Fry: Fry the paneer until golden brown and crispy on all sides, about 3-4 minutes per side. Use a slotted spoon to remove the paneer and place it on a plate lined with paper towels to drain excess oil.
The Final Touch: In a pan, add 1 tablespoon of oil, add the chopped green chillies and fry for a few seconds. Add the fried paneer and toss well. Garnish with chopped coriander. Serve hot and enjoy!

Chef Curry’s Top Tips:

Don’t over-marinate: While marinating is important, too long can make the paneer too soft. 1-2 hours is perfect!
Hot Oil is Key: Make sure your oil is hot enough before frying. This ensures a crispy exterior and prevents the paneer from absorbing too much oil.
Don’t Overcrowd: Fry in batches to maintain the oil temperature and ensure even cooking.
Spice it Up (or Down!): Adjust the amount of red chili powder to suit your spice preference.

Cooking it Your Way:

Gas Stove/Induction Stove: The classic method! Follow the steps above using a kadhai or frying pan.
Air Fryer: For a healthier option, preheat your air fryer to 375°F (190°C). Spray the marinated paneer with a little oil and air fry for 8-10 minutes, flipping halfway through, until golden brown.
Oven: Preheat your oven to 400°F (200°C). Place the marinated paneer on a baking sheet lined with parchment paper. Drizzle with a little oil and bake for 15-20 minutes, flipping halfway through, until golden brown.

Nutritional Information (Approximate, per serving):

Calories: 350-400
Protein: 20-25g
Fat: 25-30g
Carbohydrates: 10-15g

Please note that nutritional information can vary based on specific ingredients and portion sizes.

Serving Suggestions:

Serve hot as an appetizer with mint chutney or raita.
Enjoy it as a side dish with your favorite Indian meal.
Wrap it in a roti or naan for a delicious and spicy snack.
Garnish with lemon wedges and onion slices for an extra zing.

A Final Word from Chef Curry:

My dear friends, Paneer 65 is more than just a dish; it’s an experience! It’s the perfect blend of flavors, textures, and aromas that will transport you straight to the heart of India. Now, go forth and create some magic in your kitchen! Try this recipe, experiment with the spices, and make it your own!

Most importantly, share your culinary creation with your loved ones. Food tastes best when shared with friends and family.

Happy Cooking!

Your friend,
Chef Curry Do’pyaza