Paneer 65 is like chicken 65 for vegetarians. It can be prepared either with sauce or without. Today I prepared paneer 65 using sauce like prepared in restaurants. The gravy or sauce which coats the paneee will be tangy and spicy. The fried paneer as is,will be yummy when fried only for 5 minute,where you will get soft paneer inside and crispy on outside which can be served with just fried curry leaves or tossed just in tadka. To make it more yummy, I tossed it in masala mixed in curd sauce,which is so yummy to have hot hot.
Ingredients:
Paneer marination:
Paneer - 300 gms/ 0.6 lb
Maida- 3 tbsp
Corn flour - 3 tbsp
Kashmiri red chili powder - 1 tbsp
Salt - 1 tsp/ as per taste
Ginger garlic paste - 1 tsp
Curry leaves- few chopped (for flavor)
Crushed black pepper- 1 tsp
Paneer 65:
Oil- 1 tbsp
Ginger chopped - 2 tbsp
Garlic chopped - 2 tbsp
Big onion-1/2
Green chili- 3 slit
Red chili- whole 5
Curry leaves- few sprigs
Coriander powder/தனியா தூள் - 3/4 tsp
Jeera powder/சீரக தூள் - 1/2 tsp
Garam masala/ கரம் மசாலா- 1/2 tsp
Kashmiri red Chili powder/ காஸ்மீர் மிளகாய் தூள்- 1 tsp
Red chili sauce- 1 tsp
Ketchup- 1 tsp
Curd/ yogurt/தயிர் - 1/2 cup
Coriander leaves/cilantro- few chopped
Recipe:
* chopped ginger and garlic into fine pieces
* cut paneer in cubes and add in warm water to make it soft.
Step 1: Paneer marination:
In a bowl add all the ingredients under marination section and mix first and then sprinkle water little by little. The marination should not like that for manchurian(thick outer coating) or like fritter/bajji( very thin runny coating) ,it needn’t to be fully covered,as we are again going to toss in sauce.(no need to marinate for long)
Step 2: Paneer frying
Heat a pan with oil(add less oil ,as the red color from Kashmiri chili powder discolor the oil) once it is warm,add marinated paneer one by one. Fry just for 5 minutes,else the paneer lose its soft texture inside.
Step 3: Paneer 65 preparation
In a kadai or skillet,add oil followed by chopped garlic ,ginger,onion and curry leaves. Sauté it till the onion and all cooked well.
Add the masala powder mentioned under paneer 65 preparation,(note: flame should be low always when adding dry masala powder,else it get burnt easily and it will be infused in the dish),once the masala is mixed,add the sauces and sauté few more minutes.
Switch off the flame and add curd.( Adding curd/yogurt in hot pan will led to curdle ,so switch of the flame and add.Mix with masala powder and sauce ). Then switch on the flame, cook in low flame for 2 minutes and turn high, add fried paneer and toss in high flame for just 2 minutes to retain the soft paneer and the sauce are all dried and coated on paneer. Finally add chopped cilantro /coriander leaves and serve it with fried rice or serve as starter with hot soup.
Note:
* Can also be served just fried paneer and fried curry leaves or Fried paneer and normal tadka or this way.
*Vegans,can avoid yogurt.
*Can also be fried in airfryer by marinating with oil with other ingredients and fry in airfryer in fries mode.
* Always keep in mind,the longer the paneer in flame,harder they become so fry just for 5 minutes and toss fried paneer in high flame just 2 minutes.
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