Paneer 65 Recipe - Restaurant Style

It is one of the popular dish of starters in all Indian restaurants and I think the reason behind everyone like this snack is, its irresistible delicious spicy tongue tickling taste. Paneer 65 recipe uses fresh grinded spicy paste and coated with curd Masala and deep fried. To learn, check this step by step photo recipe of Paneer 65.

Paneer – 150 grams

For Grinding:
Green Chilies   –  3 to 4 nos.
Ginger – ¼ inch
Garlic – 4 to 5 flakes
Fresh Curry Leaves – Few

For Masala Mixture:
Rice Flour – 1 tbsp
All Purpose Flour – 1 tbsp
Kashmiri Red Chili Powder – 2 tsp
Garam Masala – 1 tsp (Mixture of many Indian spices - Available in Indian Store)
Pepper Powder – ½ tsp (optional)
Chaat Masala – 1 tsp (optional) - (Available in Indian Store)
Lemon Juice – 1 tsp
Curd – 2 tbsp
Salt to taste

Oil for deep fry


Take a small size mixer jar and add garlic, ginger, fresh curry leaves and green chilies and blend it in to slightly coarse paste and transfer the paste in to big bowl


In the above spicy bowl,  add rice flour, all purpose flour, Kashmiri red chili powder, Garam Masala, pepper powder, lemon juice, salt and curd and mix it well add little water to make dilute paste. The paste should be thick in consistency not so watery


Cut the paneer pieces in to cube size and sprinkle some all purpose flour to remove the excess moisture on paneer and add the pieces gently in to mixture and mix well and ensure all the pieces are nicely coated with Masala paste


Heat some oil in a pan in medium flame, when oil gets hot add the paneer pieces in batch wise and fry them until paneer pieces becomes crisp and golden color.


Serving: Serve Paneer 65 with sauce or with green chutney or you can eaten by itself just sprinkle some chaat Masala on top and enjoy homemade delicious spicy tongue tickling taste evening snack.

  • Using Kashmiri red chili powder gives nice color to the paneer after deep frying.  If you don’t have then, use regular red chili powder
  • You can use the food coloring to enhance the color
  • To make thick curd: - Tie fresh curd tightly in muslin cloth and twist the cloth nicely and drain the excess water and then use the curd
  • Masala paste should be thick in consistency watery texture paste makes difficult to deep fry and this literally ruins the dish
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  1. its very nice and easy step

    1. Thank you very much for stopping by. Glad you you liked it! :)


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