250 grams paneer (2 heaped cups)
1 tsp ginger garlic paste
salt as needed
2 tbsp. corn flour
1 ½ tbsp. maida or rice flour or besan
½ tsp red chili powder
¼ to ½ tsp garam masala
oil as needed (4 to 5 tbsp)


2 garlic cloves chopped
1 large sprig curry leaves
1-2 green chili slit
½ tsp cumin
1 medium onion cubed, layers separated
1 tbsp. yogurt
¼ tsp red chili powder
very little salt

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make paneer 65

. Rinse panir if using frozen. Drain off the water completely.
. Add panir to a bowl. Add ginger garlic paste and salt. Toss well for the ginger garlic to coat well.
. Add flours, red chili powder and garam masala.
. Toss everything well. Sprinkle water as needed and toss. The flour should coat the cubes well evenly. Do not use lot of water. If needed can sprinkle more flour if more water has been added accidentally. Set this aside for 5 minutes.
. Heat oil in a tawa and fry till golden.
. Transfer the left over oil to a bowl and retain just one tsp oil in the pan.
. Add garlic and cumin. Allow the cumin to splutter and garlic to fry lightly.
. Add onions, chilies and curry leaves. Fry just for 2 minutes.
. Add yogurt and red chili powder. Stir and fry on a high flame till the yogurt almost dries up. The onions should be moist.
. Add Panir and saute in the masala. Switch off the stove. Serve paneer 65 as a starter.

Paneer 65

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