I have with me one of the most ubiquitous dishes of all! The Paneer 65 Restaurant Style. In fact, any restaurant will run for its money after this. That’s a tall order, I know. However, that’s the feedback we got after our cousin tasted this and were not satisfied with just what was served. The moment it hit their lips, everything in the bowl disappeared and Amma had to make it all over again. It just helps we never run short of homemade paneer.
Since then, which was about a couple of months ago, she has been making it often. I finally succumbed and made it myself too. Can you imagine, even the chicken got lost when this was served to Konda? True and that’s when I thought this would make the best after school snack. Konda even loved it so much that she wanted this packed for school snack.
The measure of any dish always lies in the request to pack that for the snack box. Then I know it is really very good. When the dish never even makes it to the snack box or even for me to fill a box, it means it is outstanding. This mostly happens with my chocolate dishes. Most times the cakes, cookies or chocolates hardly ever got stored.
So I knew she loved it when she said she wants it for snacks. She says her friends are my fan. I feel happy knowing that and wish I could feed them more. So maximum I do is pack more for her friends.
Coming to the dish, this is one of those typical hand passed and acquired dishes that takes shape with local flavors. I have tasted this in so many different forms. The one prevalent taste among all that I have tasted, was the hot spice that hits you! The fiery green chilies are just too much to handle and you will end up gulping something or the other.
This used to be one of those famous modified recipes that local masters end up creating. If in Madras, then it needs to have the curry leaves in it right? That’s what gives that unique taste and look.
After tasting this in so many restaurants, we decided it was high time we did it at home again. The other Paneer 65 that I have on the blog is from our Club Restaurant and this is also one of the ways the master makes. Guess it’s his mood and that decides how he makes it. He also makes fiery Andhra Paneer.
So this again ends up being very spicy!
Paneer 65 ~ Restaurant Style
For the Paneer Fry:
2 cups Paneer / Indian Cottage Cheese, cubed, approx 250 gms
3 tbsp Corn Flour
3 tbsp All Purpose Flour / Maida
Salt to taste
1 tsp Red Chilli Powder
3/4 tsp Garam Masala Powder
1 tsp Ginger Garlic Paste
A Pinch Red Food colour(opt)
Water for making batter
Cooking Oil for Deep fry.
For the saute:
1/2 cup Onion chopped julinne
3 to 4 medium Green Chilies
Handful Curry leaves
2 tbsp Curds / Yogurt
Salt to Taste
Pepper Powder to Taste
How to make Paneer 65 ~ Restaurant Style
You can either use homemade paneer or store bought. I even make with Paneer with corn flour which holds its shape even better.
Cube it and keep it ready.
In a bowl, to make the marinade, take the flours along with the spices and mix well with just enough water to make a thick batter.
Add the paneer pieces and marinate for 30 mins.
Heat Oil and deep fry the paneer pieces along with the batter. Once cooked, drain and keep it aside.
For the Saute:
Heat a non stick pan, saute the onions along with curry leaves and chopped green chilies. Sprinkle salt and let the vegetables soften a bit.
Add the fried paneers pieces and mix well. Now add the curds and simmer while stirring constantly.
Make sure the curds is absorbed completely and it is dry.
Would you also like some Pizza Rolls? Check them out..