Paneer 65

Paneer 65

Course Snacks
Cuisine Fusion
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4 servings
Calories 214 kcal
Author Anju Bhagnari


  • 200 grams Paneer
  • 60 grams Curd (5 to 7 heaped tablespoons)
  • 1 tbsp Besan
  • 1 tbsp Corn Flour
  • 2 tbsp Rice Flour
  • 1 tsp Red Chilli Powder
  • 1 tsp Sugar
  • 1 ½ tsp Ginger-Garlic-Green Chilli Paste
  • 1 tsp Lemon Juice
  • Salt to taste
  • a few drops Orange Food Colour
  • Oil as needed

For the gravy

  • 2 medium-sized Onions
  • 8-10 Fresh Curry Leaves
  • 4 Whole Red Chillies
  • 1 tsp Ginger-Garlic Paste
  • 1 tsp Mustard Seeds
  • 1 tsp Garam Masala Powder
  • 1/2 tsp Red Chilli Powder
  • 2 tbsp Water


  1. Prepare the marinade for the paneer by taking rice flour, besan, corn flour, and curd in a deep bowl.

  2. Add Ginger-Garlic- green chilli paste. Put seasonings like salt, red chilli powder, and sugar.

  3. Add the lemon juice and edible orange color. Add more curd if the batter is too thick.

  4. Whisk it well. and add the paneer cubes and mix gently so that they are coated evenly.

  5. Keep in the fridge to marinate for at least 30 minutes.

  6. Deep fry the paneer cubes till well fried.

To make the gravy

  1. Slice the onions thinly.

  2. Heat 1 tablespoon oil in a pan and add the mustard seeds.

  3. When they crackle, add the curry leaves, red chill ( broken into pieces ) and sliced onions.

  4. Saute till golden brown in color and add the ginger garlic paste and saute for a couple more minutes.

  5. Season with salt, red chilli powder, and garam masala powder.

  6. In the bowl in which the paneer had been marinated, add 2 tablespoons of water. Mix well and add to the onion mixture.

  7. Check and adjust seasonings if need be. Put in the fried paneer cubes and let simmer for a minute.

  8. Shut off the flame and garnish with green coriander leaves and serve hot.