Paneer 65 recipe | पनीर 65 बनाने की विधि | spicy Paneer starter recipe | Chef Ranveer Brar

PANEER 65 - If you still haven't figured out what the 65 in the 65 series dishes means, then check out this video. Aapka jawaab mil jaayega :)

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Let's help 𝘽𝙖𝙣𝙙𝙚𝙡 𝘾𝙝𝙚𝙚𝙨𝙚 get its GI Tag
𝗖𝗹𝗶𝗰𝗸 𝗵𝗲𝗿𝗲 𝘁𝗼 𝘀𝗶𝗴𝗻 𝗺𝘆 𝗽𝗲𝘁𝗶𝘁𝗶𝗼𝗻 - https://change.org/GITagforBandelCheese

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⏩𝓒𝓵𝓲𝓬𝓴 𝓽𝓸 𝓢𝓾𝓫𝓼𝓬𝓻𝓲𝓫𝓮 : https://goo.gl/UE2pmL
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𝗖𝗵𝗲𝗰𝗸 𝗼𝘂𝘁 𝘁𝗵𝗲𝘀𝗲 𝗿𝗲𝗰𝗶𝗽𝗲𝘀 𝘁𝗼𝗼:
Thread Paneer -    • Crispy Thread Paneer |  थ्रेड पनीर बनाने क...  
Paneer Crispy -    • Paneer Crispy | चिल्ली पनीर क्रिस्पी रेस्ट...  
Homemade Paneer 3 types -    • Perfect Paneer making at home | दूध से 3 त...  

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PANEER 65
Preparation time 10 minutes
Cooking time 20-25 minutes
Serve 2

Ingredients
For Paste
3 Green chillies, broken into half, हरी मिर्च
1 inch Ginger, peeled, slice, अदरक
6-7 Garlic cloves, लहसुन
1 sprig Curry leaves, करी पत्ते
Salt to taste, नमक स्वादअनुसार

For Batter
Prepared Paste, तैयार किया हुआ पेस्ट
½ cup Curd, beaten, दही
½ cup Refined flour, मैदा
⅓ cup Rice flour, चावल का आटा
⅓ cup Cornstarch, कॉर्न स्टार्च
1 tbsp Degi red chili powder, देगी लाल मिर्च पाउडर
A pinch of asafoetida, हींग
Little water, पानी

For Coating
1 cup Cornstarch, कॉर्न स्टार्च
400 gms Paneer, cut into medium size cube, पनीर

Other Ingredient
Oil for frying, तेल तलने के लिए

For Tempering
1 tbsp Oil, तेल
1 inch Ginger, peeled, finely chopped, अदरक
2-4 Garlic cloves, finely chopped, लहसुन
2 Green chillies (less spicy, cut into half) हरी मिर्च
2-3 Dry red chillies, broken into half, सूखी लाल मिर्च
2 sprig Curry leaves, करी पत्ते
½ tsp Degi red chili powder, देगी लाल मिर्च पाउडर
Fried Paneer, तला हुआ पनीर
½ tbsp Tender Coriander stem, finely chopped, धनिया के डंठल
1 tsp Black peppercorns, crushed, काली मिर्च का पाउडर
Salt to taste, नमक स्वादअनुसार

For Garnish
Coriander sprig, धनिया पत्ता
Lemon wedge, नींबू की फांक

Process
For Paste
In a mortar pestle, add green chili, ginger, garlic, few curry leaves and salt to taste.
Make a coarse paste, keep it aside for further use.

For Batter
In a bowl, add prepared paste, curd, refined flour, rice flour, cornstarch, red chili powder, a pinch of asafoetida, little water and make a thick smooth batter. Rest it for 4-5 minutes.
Add paneer and mix it well, once the paneer gets coated well, keep it aside for further use.

For Coating
In a bowl, add cornstarch, paneer and toss it well.
Once the paneer gets coated well, transfer it into the prepared batter.

For Frying
In a kadai, add oil, once it’s hot, add paneer gradually into the oil.
Fry them until half cooked and remove it onto an absorbent paper.
Once oil is smoky hot/ hot again properly, re-fry the paneer until it’s golden in color and is crispy in texture.
Transfer it onto a plate or tray and keep it aside for further use.

For Tempering
In a wok, add oil once it’s hot, add garlic, ginger, green chili, dry red chili, curry leaves and saute it for 10-12 seconds on high flame.
Add red chili powder, prepared fried paneer and toss everything well.
Add tender coriander stems, salt to taste, black pepper powder and toss them.
Transfer it into a serving dish and garnish it with coriander sprig and lemon wedge.
Serve hot.

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For more fantastic recipes, check out the Ranveer Brar App:
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