4 to 5tablespoonsoil (or as needed for deep frying)
2 to 3garlic cloves chopped finely or paste
1 to 2green chilies(slit or chopped)
1mediumonion cubed, layers separated
½teaspoonred chili powder(low heat chilli powder)
⅓teaspoonsalt(adjust to taste)
How to make the recipe
Add to a mixing bowl, paneer, ginger garlic paste and salt.
Toss for the ginger garlic to coat well.
Add all-purpose flour, corn starch, red chili powder and garam masala.
Toss everything well. Sprinkle water as needed and toss.
The flour should coat the cubes well evenly. Do not use lot of water. We want the paneer to be coated well with the flour and spices. The batter coating has to be thick and not runny.
If needed can sprinkle more flour if more water has been added accidentally. Set this aside for 5 minutes.
How to fry paneer
Shallow frying or deep frying: Heat oil for shallow frying or deep frying. Check if the oil is hot enough by dropping little batter to the oil. It must rise without browning. This is the right temperature
Gently drop the paneer cubes one by one to the oil. Make sure they are spaced apart in the oil so they don't clump up.
Do not disturb them for a minute. Then stir them and fry until golden and crisp. Remove to a colander or plate. Transfer the left over oil to a bowl and retain just one tsp oil in the pan.
Air fryer: Place the paneer cubes on a perforated tray or wired /mesh rack and air fry for 12 minutes at 180 C or 360 F. I do not turn them to the other side as they get done easily on both the sides on the rack. If needed you may do it after 10 minutes and air fry for another 2 to 3 minutes until dry and crisp.
Do not try to turn the pieces when the batter is still moist. Let it dry out completely only then turn them to the other side.
Making paneer 65
Add chopped garlic and cumin to the hot oil. Allow the cumin to splutter and garlic to fry lightly.
Next add onions, chilies and curry leaves. Fry just for 2 minutes until the onions turn transparent yet remain crunchy.
Then add yogurt and red chili powder. Stir and fry till the yogurt becomes thick like a masala paste.
Add fried paneer and toss in the masala.
Serve paneer 65 as an appetizer or side in a meal.