Paneer 65  recipe


Fixings 

  • Paneer/Indian curds - 200gms 


  • Cooking oil - to profound sear 


  • Curry leaves, onion and lemon cuts - to decorate 

For marination 

  • Universally handy flour/Maida - 3 tbsp 


  • Rice flour - 2 tbsp 


  • Corn flour - 2 tbsp 


  • Curd – 1/2 tbsp or lemon juice – 1 tsp 


  • Ginger and garlic glue - 1/2 tsp 


  • Dhania powder - 1 tsp 


  • Red bean stew powder - 1 tsp ( Use Kashmiri bean stew powder to get the same shading) 


  • Garam masala powder - 1/2 tsp 


  • Salt, water - as required 


 Strategy

  • Take the paneer square and cut into portions of 2 inches length. Bubble water till it begins to bubble. Add the paneer pieces to high temp water and set aside.In a wide bowl, take the flours, red bean stew powder, dhania powder, garam masala powder, G&G glue, curd and salt. Blend well without including water. 


  • At that point include the required water and make a player like dosa hitter. Check the consistency in the photo beneath. 


  • Presently expel the paneer pieces from the boiling point water and crush the abundance water gently.Do not crush too hard. Add the paneer pieces to the player and coat it well. 


  • Give it a chance to marinate for 15 minutes.Do not marinate for 60 minutes. Hitter will get to be sour.It ruins the essence of dish. ( If you need to marinate for long time, refrigerate the marinated blend till you broil them) 


  • Heat oil to profound sear. Drop a squeeze of hitter and on the off chance that it raises to the top promptly, oil temperature is simply right. Presently keep the fire low to medium and take the paneer pieces utilizing a spoon. On the off chance that you take it utilizing your fingers, the covering may go off. So bring it with a spoon and ensure the paneer piece is totally covered with the hitter. 


  • Drop the paneer pieces and cook in clusters. Try not to swarm the oil. In the wake of dropping the paneer pieces, let it cook for few moments. At that point attempt to move the pieces with an opened scoop else they will adhere to the base of kadai. Continue moving them in the middle. Cook for a moment in medium fire and flip around the pieces. Cook the other side for a moment and expel when the air pockets begin to stop and paneer pieces turn brilliant brown.Do not sit tight for all the rises to stop.If you over broil, paneer will get to be chewy. So evacuate at the correct time. 

Note

  • In the event that you don't have corn flour close by, utilize 4 tbsp of rice flour alone. 


  • You can supplant curd with a tsp of lemon juice. 


  • Marination gives a pleasant firm outside and delicate inside. On the off chance that you are in a rush, you can make it quickly as well. On the off chance that you need to keep the marinated paneer for long time, its better to refrigerate the player till you profound broil. 


  • Don't over sear the paneer pieces, it would turn chewy and hard. 


  • Its better to utilize low fat paneer 3D squares to abstain from turning out to be too delicate or brittle. 


  • Singing in low to medium warmth is critical. In the event that the oil is excessively hot n smoky, paneer 65 would turn dull cocoa in shading. 


  • Use Kashmiri bean stew powder to get this shading. I have not utilized any shading specialist here.