Craving that bold, spicy street snack found in South Indian restaurants? Discover the magic of Crispy Paneer 65, a hotel-style delight where golden paneer cubes are coated in a robust, tangy sauce bursting with fragrant spices and creamy tang from yogurt. This appetizer is perfect when you want something fiery to impress guests or add a punch of flavor to your table—it pairs wonderfully with fried rice or can stand alone as a crowd-pleasing starter. Drawing inspiration from Indian street food and Indo-Chinese flavors, Paneer 65 is all about vibrant heat balanced with a luscious coating, spotlighting aromatic curry leaves, ginger, and a rich masala tossed in a tomato-chili emulsion.
The secret? Fresh paneer lightly battered in a blend of flours and spices is deep fried till crisp, then finished in a creamy sauce colored red for that signature, tempting look. This dish is as versatile as it gets—swap in mushrooms or cauliflower for a delightful vegetarian twist. Simple yet packed with flavor, it’s a vibrant addition to any meal—a must for spice lovers and easy enough for busy weekday feasts.
Crispy Paneer 65: Irresistible Hotel-Style Paneer Fry
Print RecipeIngredients
- ¼ cup corn flour
- 2 tbsp rice flour
- ½ tsp crushed pepper
- 1 tsp Kashmiri red chilli powder
- ¼ tsp turmeric
- ½ tsp coriander powder
- ½ tsp garam masala
- ½ tsp ginger garlic paste
- 2 tbsp whisked curd / yogurt
- 1 tsp lemon juice
- ½ tsp salt
- ¼ cup water
- 17 cubes paneer / cottage cheese
- oil for frying
- 3 tsp oil
- 1 tsp cumin / jeera
- 1 dried red chilli
- few curry leaves
- 3 cloves garlic, finely chopped
- 1 inch ginger, finely chopped
- 1 green chilli, slit
- 2 tbsp tomato sauce
- 1 tsp chilli sauce
- ¼ tsp salt
- 2 tbsp water
- 2 tbsp whisked curd / yogurt
- 2 drops food colouring (optional)
- 2 tbsp coriander, finely chopped
Instructions
Whisk together corn flour, rice flour, crushed pepper, Kashmiri red chilli powder, turmeric, coriander powder, garam masala, ginger garlic paste, 2 tbsp whisked yogurt, lemon juice, ½ tsp salt, and water to form a smooth batter.
Gently fold paneer cubes into the batter, coating well.
Heat oil in a pan and deep fry battered paneer cubes on medium heat until they turn crisp and golden. Drain excess oil on tissue.
In a large pan, heat 3 tsp oil. Sizzle cumin seeds, dried red chilli, and curry leaves.
Add chopped garlic, ginger, and slit green chilli; saute quickly on high heat for a burst of aroma.
Pour in tomato sauce, chilli sauce, and ¼ tsp salt, and stir fry briefly.
Reduce flame, add 2 tbsp water and 2 tbsp whisked yogurt, stirring until smooth and creamy. Add food coloring if desired for a vibrant hue.
Add fried paneer cubes and toss swiftly to coat each piece in the sauce.
Finish with fresh chopped coriander. Serve immediately for best flavor and crunch.
Notes
Tips:
Use fresh and firm paneer for ideal taste and texture; homemade is best, but fresh store-bought works too., Fry the paneer on medium heat to ensure the cubes cook evenly and stay tender inside., Adjust the amount of yogurt and chili powder to suit your spice and tang preferences., Food coloring creates a signature look but can be omitted for a more natural appeal.
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