paneer fry

Table of Content Hide 1 Paneer Ghee Roast 1.1 Recommended Recipes 2 Some Interesting facts&hellip;

Quick Easy Dudhi Bhopla Ghavane 

Coriander seeds

Cumin seeds

9~10 Black pepper corns

4~5 Cloves

tsp Fennel seeds

Dry red chilies

tsp Fenugreek seeds

cloves

Ginger

Tamarind pulp

Water

2~3 tsp Ghee

250 gm Paneer cubes

Onion

tsp Curd

Jaggery / Gudh

Curry leaves

Salt

Paneer fry is a simple sautéed recipe made with paneer, onion, tomatoes and herbs-spices. The recipe comes together in 25 minutes and makes for a quick weeknight meal.

Paneer Fry

onions

Ginger Garlic Paste

tomatoes

turmeric powder

black pepper powder

½ teaspoon kashmiri red chili powder

Coriander Powder

cumin powder

½ teaspoon Garam Masala

salt (as required)

Paneer (chopped in cubes)

coriander leaves

Heat 2 tablespoon oil in a pan. Keep heat to medium-low and add thinly sliced onions.

Mix the onions with the oil and begin to sauté them.

Onions take a lot of time to sauté. So you can add a pinch of salt while cooking them.

Stirring often sauté onions till they start to become light golden. Do not brown the onions.&nbsp;

Now add 1 teaspoon ginger-garlic paste.

Sauté till the raw aroma of ginger-garlic goes away.

Then add 3 to 4 slit green chilies. Tip – use green chilies which are not very spicy or hot.

Mix well and sauté for a minute.

Then add diced tomatoes. Mix again well and begin to sauté tomatoes. When sautéing tomatoes, if masala mixture starts sticking to pan, then sprinkle some water. Mix again and continue to sauté.

Sauté till the tomatoes soften.

Keep flame to its lowest. Now add turmeric powder, black pepper powder, kashmiri red chili powder, coriander powder, cumin powder and garam masala powder.

Mix very well. If the mixture starts sticking to pan, sprinkle some water.

Making masala fry

Season with salt as required. Mix again.

Add 200 grams paneer, chopped in cubes.

Mix the paneer with the masala.

Switch off heat and add 2 tablespoons chopped coriander leaves. Mix again.

Serve Paneer Fry with chapati, phulka, paratha, naan or bread.

Making paneer fry

Crisp fried paneer chunks sauted and seasoned in 65 masala. Paneer 65 fry is a delicious starter from South Indian Cuisine. Serve it as a appetizer, snack or side with a meal.

Paneer 65 Fry Recipe

(7 oz.) paneer

½ ginger garlic paste

¾ teaspoon garam masala

coriander powder

red chilli powder

turmeric

curry leaves

salt

lemon juice

salt ((adjust

cornstarch (or all-purpose flour)

rice flour

water

oil (for frying, depending on the size of pan)

curry leaves ((pat dry))

green chilies

garlic ((chopped))

red chilli powder ((Kashmiri))

garlic paste

sugar

vinegar lemon juice

water ((skip

Dice paneer to ¾ inch pieces and add them to a mixing bowl. Add all the ingredients mentioned for marinade – ginger garlic paste, cumin powder, coriander powder, garam masala, red chilli powder, turmeric, chopped curry leaves and salt.

Toss the paneer with all the ingredients we just added so the spices coat all the paneer well. Sprinkle lemon juice or vinegar and 2 to 3 tablespoons of water. Toss again and set aside as long as you like. (up to 48 hours in the fridge.)

Tempering paneer 65 is optional but this makes a lot of difference to the dish. If you want to skip you may skip this section and head over to frying paneer section directly.

Prepare the red chilli paste by mixing the red chilli powder, garlic paste, sugar, salt, vinegar (or yogurt) and water in a small bowl. Keep this aside.

Pour 1 ½ tablespoons oil to a wok and heat it. Add the chopped garlic, green chilies and curry leaves. Fry until the garlic begins to smell good.

Lower the flame. Stir and pour the sauce we made. Cook this on a medium heat until oil separates from the thick sauce. At this stage the sauce should be essentially thick to keep your final paneer 65 crisp and not runny. (check stepwise pictures in the post) Turn off the heat.

Temper

Add flour and salt to a small bowl and pour water. Mix together to make a thick batter, it should be of neither too thick nor runny. If you dip a spoon into the batter, it should coat the back of the spoon. (Check stepwise pictures in the post) To make the air fryer version, it needs to be more on the thicker side as this prevents the batter from dripping.

Pour this batter over the marinated paneer and give a gentle mix. If you feel the batter is too thick and does not spread, add a splash of water. It may need a few tablespoons at this stage.

Heat oil in a deep pot or pan for frying. If you want you may shallow fry in 3 tablespoons of oil. Test if the oil is hot enough by dropping a small portion of batter to the hot oil, it should sizzle and come up without turning brown.

Regulate the flame to medium. Gently pick up each pieces of paneer, making sure it is well coated with the batter, gently drop it to hot oil. Make sure you put them away from each other so they don’t stick.

Do not crowd the pan by adding a lot of pieces. Do not disturb for 3 minutes, meaning do not stir.

Later gently turn them to the other side and fry until crisp and golden. Remove to a wired rack or steel colander.

Fry the paneer in batches until all of them are done. Turn off the heat and place the curry leaves (pat dry first) in the frying skimmer and gently down to the hot oil. They will fry and become crisp, remove to the plate.

Repeat frying by placing the slit and deseeded green chilies (pat dry first) in the skimmer and lower them to the hot oil. Fry them until blistered.

If you don’t want to temper, you may serve the paneer 65 fry as is. If you have made the spicy tempering, add your paneer 65 to it and toss until well coated. Serve it immediately.

Garnish paneer 65 with fried green chilies and curry leaves, Squeeze some lemon juice and serve alongside fresh cut onions.

How to make Paneer 65

Keep the tempering ready first.

Preheat your air fryer for 10 mins at 400 F or 200 C. Spray oil and begin to place each piece of paneer in the basket/tray, spacing them apart. For the air fry version, I have felt keeping the pieces slightly bigger and the batter a bit thicker works well.

Air fry for 6 to 7 mins. Turn them to the other side and continue to air fry for another 3 mins , until crisp and cooked through. Adjust the air frying time depending on the size of your fryer. Smaller fryer requires a bit lesser temperature and lesser cook time.

Toss the paneer 65 in the tempering and serve immediately.

To Air Fry

All your recipes come out sooo... Good. Thankyou so much for sharing. Kids just love the paneer 65. This is the 5th time I am repeating the same. 
Thanks a ton

Love this paneer 65. Too good and delicious. I made it for a potluck. Kept the fried paneer &amp; sauce separate. Reheated the fried paneer in an oven and tossed in the sauce before serving. It turned out amazing.

Excellent way to demonstrate each and every recipe. It looks so yam. Thanks a lotz its all time favourite recipe of children.??

Thanks for sharing the recipe. Me and my daughter loved it!!!

Hi Swasthi,

I started following up every recipie of yours and loving the step by step
Its very easy to make, Thanks for the wonderful way of teaching

Top 3 paneer fry recipes from across the web

The most viewed paneer fry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Quick Easy Dudhi Bhopla Ghavane

Paneer Fry

Paneer 65 Fry Recipe

Top 3 paneer fry recipes from across the web

The most viewed paneer fry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Quick Easy Dudhi Bhopla Ghavane

Paneer Fry

Paneer 65 Fry Recipe

The most viewed paneer fry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine