A crisp, spicy and delicious treat!! The origin of the 65 in the name is mysterious and perhaps not accurate but definitely kept me for trying to make this dish. Finally when I did let my interest peak and tried to research what it takes to make a chicken/ cauliflower/ paneer 65 I was pleasantly surprised to know that I could make it with simple ingredients from my kitchen!
This recipe is my simplified method to allow you to make this easily and quickly!!
It is a two-step process .. first you marinate the paneer and keep it aside. Then you toss the fried panner in a spicy tempering.
Step 1
Ingredients
Paneer 500gm or 1 lb, cut in large cubes. Soak them in warm water.
Rice flour 1//2 cup
Corn flour 2 tbs + 1 tbs for dusting the paneer cubes before marination
Plain yogurt ¼ cup
Turmeric ¼ tsp
Cumin powder 1 tsp
Chili powder 1 tsp
Coriander powder 1 ½ tsp
Garam masala ½ tsp
Salt ½ tsp
Lemon juice 1 lemon
Crushed curry leaves 1 tbs
Ginger garlic chili paste 1 tbs
Using a little bit of water mix the all the ingredients until the batter is a smooth but thick paste. Slowly add the paneer to the batter and slowly, using you fingers lightly coat each piece with the batter without crumbling the paneer.
Now heat enough oil in a pot to deep fry the paneer and once they are a golden color take them out and let them rest on a paper towel lined tray.
Step 2
Ingredients
Mustard seeds 1 tsp
Ginger 2 tbs, finely chopped
Garlic 2 tbs, finely chopped
Shallots 2, thinly sliced
Bell pepper 1, diced into squares
Green chilies 2-4, sliced long
Curry leaves 20-25
Salt ½ tsp
Black pepper ½ tsp
Cumin powder ½ tsp
Red chilli powder ½ tsp
Chaat Masala ½ tsp
Take a wok and add 2-3 tbs of oil. Once hot, add the mustard seeds. Once the seeds are popping add the ginger, garlic, green chilies and saute for a min or so. Add the curry leaves and let them get bright and aromatic in the oil. Add the shallots and bell pepper along with the dry spices. Let it cook for a couple of minutes and then add the fried paneer. Toss it all together an let the flavors and textures combine. Pour it out on to a serving dish and sprinkle it well with chaat masala and enjoy immediately!
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