Paneer 65 Recipe, How to make Paneer 65 Restaurant Style Recipe | Stepwise
Recipe type: Side, Vegetarian
RecipeCuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
Paneer 65 recipe is the most famous recipe which is spicy and tangy.
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
For the Red Paste:
  • 1tsp oil to add in the paste
  • 6-7 dry kashmiri chilies soaked in water
  • 1 tbsp ginger-garlic paste
  • 14-15 chopped curry leaves
  • 1 tsp sugar
  • 1 tsp vinegar
  • 1 tbsp soy sauce
  • 1 tbsp pepper powder
  • 1 tbsp garam masala powder
  • 1 tbsp coriander seed powder
  • ½ tsp turmeric powder
  • 1 tbsp rice flour
  • 2 tbsp maida
  • 1 tbsp corn flour (optional)
  • water as required
  • salt as required
For the Paneer 65:
  • 250 gms firm paneer (cottage cheese) chopped into squares or cubes
  • 2 cups oil for deep frying
  • 1 onion chopped into julienne
  • 8-10 curry leaves
  • 4-5 green chilies
How to make the recipe?
  1. Firstly soak dry kashmiri chilies in hot water for 30-40 mins. Then grind them with little water to a smooth paste.
  2. In the meanwhile chop paneer into squares or cubes or triangular shape. Just add a half tbsp of refined flour (maida) over them to prevent if any moisture coming from paneer. Place them aside.
  3. Add the red paste into the mixing bowl add curry leaves and ginger-garlic paste.
  4. Now add all the spice powder, sugar and salt. Mix all nicely.
  5. Time to add soy sauce and vinegar. Give a nice whisk.
  6. Put refined flour, rice flour and corn flour if using.
  7. The consistency has to be thick so add water accordingly.
  8. Heat your frying wok / vessel with oil.
  9. Dip paneer into this batter, coat from all sides.
  10. Deep fry or shallow fry in hot oil on low heat until golden brown from both sides.
  11. Repeat the same with the rest of batter. Place them on absorbent napkins.
  12. Take little oil once heated saute onion, green chilies and curry leaves until onion changes color.
  13. Spread them over the paneer 65 and serve them hot with tomato ketchup, chutney or as a starter.
1. If you don't have dry kashmiri chilies then used kashmiri red chili powder.
2. If you are not comfortable with soy sauce then use yogurt or lime juice.
3. Instead of maida you could also use gram flour (besan) but that would give more of pakora effect.
4. The consistency has to be nor too thick nor too thin. You should be able to coat the paneer properly so add water accordingly. If the batter is thin add more of maida and too thick then add little water.
5. The oil has to be hot but reduce the temperature to low before frying as paneer tend to cook faster else it would taste rubbery if over-cooked and not soft.
6. Adding oil to any batter helps in giving a glaze to the batter and absorbs lesser oil.
Recipe by Flavors of Mumbai at