Spicy Vegetarian Paneer 65: A Flavorful Andhra-Style Recipe
30 minutes
795 reads
About Spicy Vegetarian Paneer 65: A Flavorful Andhra-Style Recipe
Experience the fiery delight of Andhra cuisine with this vegetarian twist on the iconic Paneer 65! This recipe adapts the classic dish, using paneer's creamy texture to beautifully balance the bold spice blend. I've carefully chosen spices to create a family-friendly version that's both flavorful and irresistible.This Paneer 65 has become a staple in our home, perfect for a quick brunch, a satisfying snack, or even a delicious addition to lunchboxes. The vibrant South Indian flavors make every bite a culinary adventure.Get ready to impress your family and friends with this easy-to-make, yet incredibly flavorful, vegetarian adaptation of a classic Indian dish. Prepare for a spicy kick that will leave you wanting more!
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Recipe Time & More
Prep15 minutes
Cook15 minutes
Total30 minutes
Ingredients
For the Paneer
- 400 gm Cottage Cheese indian cottage cheese. can be substituted with firm tofu for a vegan option.
For the Dry Marinade
- 1/2 cup All-Purpose Flour
- 1 tbsp Corn Flour
- 1/2 tsp Salt
- 1/4 tsp Pepper freshly ground, black, or to taste
For the Wet Marinade
- 2 tbsp Yogurt thick and full-fat, also known as curd.
- 1/2 tsp Chili Powder adjust to your spice preference., red
- 1/2 tsp Garam Masala
- 1-2 drops Orange Food Coloring optional, for a richer color. can be omitted.
For the Stir-fry
- 2 tbsp Ginger minced
- 2 tbsp Garlic minced
- 2-3 Chilies finely chopped, adjust to your spice preference., green
- 1 tbsp Chili Flakes dried
- 3 sprigs Curry Leaves
- 1/4 cup Olive Oil or any neutral oil, as needed
- 1/4 cup Coriander chopped fresh coriander, for garnish
Instructions
Prepare the Marinades
- Combine red chili powder, garam masala, salt, and optional food coloring in a bowl with the yogurt. Whisk until smooth.
- Combine flour, cornstarch, salt, and pepper in a separate bowl.
Fry the Paneer
- Cut paneer into 1-inch thick strips. Dredge each piece in the flour mixture, shaking off any excess. Shallow fry the paneer in medium-hot olive oil until golden brown on both sides. Remove and drain on paper towels.
Make the Paneer 65
- Heat the remaining olive oil in a pan or wok over medium heat. Add minced ginger and garlic and sauté for about 30 seconds until fragrant.
- Add green chilies, chili flakes, and curry leaves; sauté for another 30 seconds.
- Add the fried paneer to the pan and toss gently to coat with the spices.
- Pour the yogurt mixture over the paneer, tossing gently to ensure every piece is evenly coated. Cook for 2-3 minutes until the sauce thickens slightly.
- Remove from heat and stir in the chopped cilantro.
- Serve hot and enjoy!
Recipe Notes
Expert Tips for the Best Paneer 65
- For extra crispy paneer, you can double-fry it: fry once, let it cool slightly, then fry again for a crispier exterior.
- Don't overcrowd the pan when frying the paneer; this will lower the oil temperature and result in soggy paneer. Fry in batches if necessary.
- Adjust the amount of green chilies and chili flakes to control the spice level according to your preference.
- For a richer flavor, marinate the paneer in the yogurt mixture for at least 30 minutes before frying.
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Recipe Nutrition
Calories: 268kcalCarbohydrates: 15gProtein: 13gFat: 17gPolyunsaturated Fat: 5.1gMonounsaturated Fat: 10.2gSugar: 4g
Sonia Shringarpure
Articles: 17
4 Comments
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This looks fantastic! Appreciate the share.
Absolutely wonderful! Can’t wait to make it.
This is so tempting! Thank you.
Looks so appetizing! Thank you for posting.