Meal Prep · South Indian
Paneer 65
A spicy, crispy, and flavorful South Indian appetizer, perfect for any occasion.
Ingredients
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Step-by-step- In a bowl, combine paneer cubes with cornstarch, rice flour, ginger-garlic paste, 1/2 tsp red chili powder, turmeric, 1/4 tsp garam masala, yogurt (if using), and salt. Mix well to coat the paneer evenly.
- Heat oil in a deep pan or wok over medium-high heat. Fry the marinated paneer cubes in batches until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
- In a separate pan, heat 2 tbsp oil. Add mustard seeds and cumin seeds, let them splutter. Add curry leaves, green chilies, chopped ginger, and garlic. Sauté until aromatic.
- Reduce heat, add 1 tbsp red chili powder and 1/2 tsp garam masala. Stir quickly for a few seconds to prevent burning. Immediately add yogurt or water to create a thick sauce.
- Add the fried paneer cubes to the pan and toss well to coat them evenly with the sauce. Cook for 1-2 minutes until everything is well combined.
- Stir in lemon juice and garnish with fresh coriander before serving hot.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 18 g |
| Fat | 25 g |
| Carbohydrates | 25 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover Paneer 65 in an airtight container in the refrigerator. The crispiness might reduce over time.
Freezer Not recommended for best texture
While technically possible, freezing fried paneer can alter its texture significantly. If freezing, store the fried paneer and sauce separately for better results, up to 1 month.
Reheat Stovetop/Microwave
Reheat on a stovetop over medium heat until warmed through, adding a splash of water if needed. For microwave, heat in short bursts, stirring occasionally.
Chef’s Corner
- For extra crispiness, ensure the oil is hot enough before frying the paneer. Don’t overcrowd the pan, fry in small batches.
- Adjust the spice level by increasing or decreasing the green chilies and red chili powder according to your preference.
- Adding a little yogurt to the paneer marinade helps keep it tender inside while getting crispy outside.
