Paneer 65 Recipe (Hyderabadi Paneer Starter) - Spice Up The Curry (2024)

FAQs

What is paneer 65 made of? ›

Paneer 65 is a vegetarian variation of the popular South Indian Chicken 65. Similar to the original version, Paneer 65 is made by deep frying marinated and batter coated paneer until crisp. It is later tossed in a spicy tempering made with spices, garlic, curry leaves and sometimes yogurt or lemon juice.

Paneer is already cooked.

So it's not essential that you cook it prior to adding to curry. Some people like a golden brown colour on the outside. If you like, you can shallow fry, deep fry, or grill paneer before adding it to a curry. This will create a golden crust on the outside.

Put Paneer In Warm Water

The water should be enough to completely cover all of the paneer cubes. If you soak the paneer in warm water for more than 5 minutes, it will soften more quickly. If you soak the paneer in warm water for too long, it will become too soft and will break when you use it in your recipe.

Do you have to fry the paneer? Absolutely not! The thing is, raw paneer has a tendency to fall apart when added to a sauce. By frying the cubed paneer, you create a crispy crust to the cheese which helps it retain its shape when cooked into a hot curry sauce.

Paneer fries are healthy and rich in protein and calcium as well as filling when compared to french fries, so it is a healthier choice. The easy and quick recipes of paneer 65 and paneer fries are given below, you can try and enjoy them. Talk about delicious street/restaurant food made healthy.

The origin of the name "Paneer 65" is associated with various stories. Some believe it was named so because it was the 65th dish on a menu, others claim that it originally contained 65 different spices, and some believe it originated in 1965.

Simply chop up your paneer into cubes and add to your curry sauce. Allow to simmer so it can soak up all the lovely flavours. You can even fry it off before adding for an extra crunchy texture.

Paneer cooking mistakes: Over cooking paneer, that too in high temperature, may affect the fat molecules in paneer, resulting in its tough and chewy texture.

Boiling: Soaking the paneer in cool water after boiling keeps it soft during cooking. Otherwise, it will turn hard and rubbery. Pan frying: Keep in mind that pan frying will add an additional amount of fat and calories.

“You can also soak your fresh paneer if it's tough after soaking in warm water. It makes a big difference,” he says. You can make a variety of dishes from paneer like palak paneer, matar paneer, kadhai paneer, paneer tikka, and the chef's favorite palak chole paneer chawal.

What paneer is called in English? ›

Although many Indians translate "paneer" into "cottage cheese", cottage cheese is made using rennet extracted from the stomach of ruminants, and cow's skim milk.

10 minutes makes it extra soft and crumbly!

Place it in boiling water and keep it for 5 minutes. Uncooked Paneer tastes like putty. No taste. Paneer aught to be fried to a golden crust.

Unlike paneer manchurian, this step by step photos recipe of paneer 65 does not use soya and chilli sauce to get spiciness; instead, it uses varieties of Indian spices and combination of cornflour, all purpose flour and curd to get its signature tongue tickling taste.

According to the PFA (2010), paneer means “product obtained from cow or buffalo milk or combination thereof, by precipitation with sour milk, lactic acid, or citric acid. It shall contain not more than 70% moisture and the fat content should not be less than 50% expressed on dry matter”.

Every 100 grams of paneer contains 265 calories, 20.8 grams of fat, 1.2 grams of total carbohydrate. 18.3 grams of protein and 208 mg of calcium. People who undergo weight training in the gym need to consume large amounts of protein.