Paneer 65 Recipe | Resturant style Paneer 65 | Crispy Paneer 65

A Little About This Paneer 65 Dish

Paneer 65 is one of those dishes that instantly transports you to a lively restaurant in South India. Imagine walking into a place filled with the aroma of frying spices and sizzling paneer cubes the golden-brown, crispy exterior hiding a soft, melt-in-your-mouth interior. That’s the magic of Paneer 65.

I still remember the first time I tried making it at home. My kitchen filled with the rich smell of red chilies, ginger, and garlic, and as soon as the first batch hit the pan, the sound of sizzling made my heart race with excitement. Taking the first bite, the crispy coating gave way to the soft paneer, layered with a perfect balance of tangy, spicy, and aromatic flavors. It was a moment of sheer joy like having a restaurant experience right at home.

This dish has a cultural significance too. Originally from South India, Paneer 65 is a popular starter in weddings, parties, and festive gatherings. It is loved for its bold flavors and vibrant color. The best part? It’s completely vegetarian, so everyone can enjoy it, whether it’s kids, adults, or even picky eaters.

Paneer 65 is versatile. You can make it mild or extra spicy, shallow fry or deep fry it, or even bake it for a healthier version. Serve it as a starter, pair it with drinks for a party, or even enjoy it as a snack during the day. It’s not just food it’s an experience, a way to impress guests, and a way to celebrate simple ingredients with bold flavors.

With every bite, you get a combination of textures and tastes the crunch of the coating, the softness of the paneer, the kick of spices, and the aroma of curry leaves or coriander if you garnish it. It’s a dish that evokes smiles, conversations, and sometimes a little friendly competition over who gets the last piece.

In short, Paneer 65 is more than just a snack; it’s a memory, a flavor journey, and a simple pleasure that anyone can recreate at home with just a few ingredients and a bit of love.
  

What Make This Paneer 65 Recipe  Special

Paneer 65 is truly a standout dish because of its unique combination of flavors, textures, and simplicity in preparation. First and foremost, the taste and flavor profile is irresistible. Each paneer cube is coated with a golden, crispy exterior while the inside remains soft and creamy. The marinade of yogurt, ginger-garlic paste, red chili powder, turmeric, and a hint of garam masala gives it a tangy, spicy, and aromatic punch. Optional garnishes like curry leaves or green chilies can add an extra layer of fragrance and mild heat.

From a cultural perspective, Paneer 65 holds a special place in South Indian cuisine. It is a popular starter in restaurants, weddings, and festive gatherings. Its vibrant red color, crunchy texture, and bold spices make it instantly recognizable and loved by everyone.

The dish is also quick and easy to prepare. With just a few simple ingredients like paneer, yogurt, and spices, you can create this restaurant-style starter in under 30 minutes. The marination and frying process are straightforward, making it perfect for last-minute snacks or parties at home.

Paneer 65 is not just delicious, it’s also nutritious. Paneer is rich in protein and calcium, and by controlling the oil or choosing baking or shallow frying, you can enjoy it in a healthier way without compromising on taste.

There’s also an emotional and nostalgic value attached to this dish. It often reminds people of festive gatherings, restaurant experiences, and special family moments. The sizzling aroma, crunchy texture, and colorful paneer cubes make it feel like a special treat every time.

Finally, Paneer 65 is versatile and adaptable. You can adjust the spice level, cooking method, or pair it with dips and chutneys. Whether served as a starter, snack, or appetizer, every bite delivers a perfect balance of flavors and textures, making it a crowd-pleaser for any occasion.

Ingredients List 

Paneer / Cottage Cheese – 250 g
Cut into 1-inch cubes. Use fresh homemade paneer or store-bought paneer. Make sure it’s firm to hold shape while frying.

Yogurt – 2 tbsp
Thick yogurt helps tenderize the paneer and adds a slight tang to the marinade.

Ginger-Garlic Paste – 1 tsp
Adds aromatic flavor and depth to the dish.

Red Chili Powder – 1 tsp
Adjust according to your spice preference. Provides the signature spicy kick.

Turmeric Powder – 1/4 tsp
Adds color and subtle earthiness to the flavor.

Garam Masala – 1/2 tsp (optional)
Gives a warm, aromatic layer to the dish. Optional but highly recommended for restaurant-style flavor.

Cornflour / Cornstarch – 2 tbsp
Helps create a crispy outer coating for the paneer cubes.

All-Purpose Flour / Maida – 1 tbsp
Helps bind the marinade and gives structure to the coating.

Salt – As per taste
Essential to balance the flavors.

Oil – For deep frying or shallow frying
Use any neutral cooking oil; quantity depends on frying method.

Lemon Juice – 1 tsp
Adds tangy freshness to finish the dish.

Curry Leaves / Green Chilies – Optional garnish
Enhances aroma and visual appeal. Adds an authentic South Indian touch.

Essential Equipment For Paneer 65 

• Mixing Bowls – For marinating the paneer and coating it with flour/cornflour.
• Frying Pan or Wok – For shallow or deep frying the paneer cubes.
• Slotted Spoon – To safely remove fried paneer from hot oil.
• Knife and Cutting Board – For cutting the paneer into even cubes.
• Paper Towels – To drain excess oil from fried paneer.
• Measuring Spoons / Cups – For accurate measurement of spices and ingredients.

How To Make It' Paneer 65

Prepare the Paneer: 

Cut 250 g of paneer into even 1-inch cubes. Pat them dry with paper towels to remove any excess moisture; this ensures they stay firm while frying.

Make the Marinade: 

In a mixing bowl, combine 2 tbsp thick yogurt, 1 tsp ginger-garlic paste, 1 tsp red chili powder, 1/4 tsp turmeric powder, 1/2 tsp garam masala (optional), and salt to taste. Mix well until smooth.

Marinate the Paneer: 

Gently add the paneer cubes to the marinade. Coat each cube evenly. Let the paneer sit in the marinade for at least 10–15 minutes to absorb the flavors.

Prepare the Coating:

 In a separate small bowl, mix 2 tbsp cornflour and 1 tbsp all-purpose flour. Lightly roll each marinated paneer cube in this flour mixture for an extra crispy texture.

Heat the Oil: 

Pour enough oil into a frying pan or wok and heat it on medium flame. Test the temperature by dropping a small pinch of flour—if it sizzles immediately, the oil is ready.

Fry the Paneer: 

Carefully add the coated paneer cubes to the hot oil. Fry them in batches to avoid overcrowding. Turn them gently and cook until each side is golden brown and crispy, about 2–3 minutes per side.

Drain Excess Oil:

Use a slotted spoon to remove the fried paneer cubes and place them on paper towels to drain excess oil.

Finish with Garnish: 

Sprinkle 1 tsp lemon juice over the fried paneer. Optionally, garnish with curry leaves or thinly sliced green chilies for authentic aroma and flavor.

Serve Hot: 

Serve Paneer 65 immediately while it’s warm and crispy. Pair it with mint chutney, tomato ketchup, or a side of yogurt dip.
  

Pro Tip For Perfect Result 

Use Fresh Paneer: Always use fresh, firm paneer. Soft or crumbly paneer may break while frying.

Pat Dry Thoroughly: Make sure the paneer cubes are dry before marinating. Excess moisture can make them soggy instead of crispy.

Marinate Properly: Allow the paneer to sit in the marinade for at least 10–15 minutes. This enhances the flavor and ensures the spices penetrate well.

Control Oil Temperature: Medium heat is ideal. Too high, and the coating will burn; too low, and the paneer will absorb excess oil.

Fry in Batches: Avoid overcrowding the pan. Frying in small batches ensures even crispiness.

Shallow Fry Option: For a healthier version, you can shallow fry or even bake the paneer. Brush lightly with oil before baking for a golden crust.

Customize Spice Level: Adjust the red chili powder according to your preference. You can also add a pinch of black pepper or chaat masala for extra zing.

Storage Tip: If you have leftovers, store them in an airtight container in the refrigerator for up to 1 day. Reheat in an oven or air fryer to maintain crispiness.

Serving Tip: Serve immediately for best taste. Crispy paneer loses its crunch if kept standing for too long.

How to enjoy this paneer 65

• Serve Paneer 65 hot and crispy immediately for the best experience.
• Pair it with mint chutney, tomato ketchup, or yogurt dip.
• Garnish with curry leaves, green chilies, or lemon wedges for extra aroma and visual appeal.
• Perfect as a starter for parties, a snack with tea, or alongside main courses.

Nutrition Information (per serving)

Calories: 220 kcal

Carbohydrates: 10 g

Protein: 12 g

Fat: 15 g

Saturated Fat: 7 g

Cholesterol: 20 mg

Sodium: 200 mg

Fiber: 1 g

Sugar: 2 g

Try This Twist Paneer 65 

Vegan Paneer 65:

Replace paneer with tofu. Use non-dairy yogurt like soy or coconut yogurt for the marinade. Fry or bake as usual. The texture will be slightly different but still crispy and flavorful.

Gluten-Free Paneer 65:

Use rice flour or chickpea flour (besan) instead of all-purpose flour for coating. Cornflour can remain the same. This makes the dish safe for gluten-sensitive individuals.

Mild or Spicy:

Adjust the red chili powder and garam masala according to taste. For a milder version, reduce chili or remove green chilies from garnish. For extra spicy, increase chili powder or add a pinch of black pepper.

Oven-Baked Paneer 65:

For a healthier option, instead of deep frying, bake the coated paneer cubes at 200°C for 15–20 minutes until golden and crispy. Brush lightly with oil for best results.

Indo-Chinese Twist:

Add soy sauce, chili sauce, and a pinch of black pepper to the marinade for a fusion Indo-Chinese flavor. Serve with schezwan or sweet chili sauce.

Party Platter Version:

Make mini skewers by threading marinated paneer cubes onto sticks. Garnish with bell peppers and onions for a visually appealing appetizer.

Air-Fryer Paneer 65:

Coat paneer cubes as usual and air-fry at 180°C for 12–15 minutes. This keeps the dish crispy with significantly less oil.

Paneer 65 vs Other Popular Paneer Dishes

Paneer 65 is a crispy, spicy starter that instantly grabs attention at any party or gathering. The cubes are golden-brown on the outside and soft inside, with a tangy, aromatic flavor from yogurt, ginger-garlic paste, and chili spices. It’s perfect as a snack or appetizer, and its bold taste makes it stand out from gravy-based dishes.

Paneer Butter Masala is completely different in style. The soft paneer cubes are simmered in a rich tomato-butter gravy, giving it a creamy, slightly sweet flavor. Unlike Paneer 65, this dish is mild and comforting, best enjoyed as a main course with naan or rice.

Shahi Paneer is a royal dish with soft cubes in a creamy, cashew-based gravy. Its subtle sweetness and aromatic spices make it ideal for festive occasions and weddings. It contrasts with the spicy, crispy Paneer 65, offering a luxurious, indulgent experience.

Paneer Tikka shares some similarity with Paneer 65 in terms of being a starter. However, it is grilled or cooked in a tandoor, giving it a smoky flavor. While Paneer 65 is fried and spicy, Paneer Tikka has a firmer texture with a tangy-spicy marinade and slight char.

Kadai Paneer is stir-fried with spices and bell peppers, providing a combination of soft paneer and crunchy vegetables. It’s spicier than gravy-based dishes but less crispy than Paneer 65, making it ideal for casual main courses.

Palak Paneer is a mild, earthy dish where soft paneer cubes are cooked in spinach puree. It’s nutritious and comforting, contrasting the bold, fiery flavors of Paneer 65.

Paneer Bhurji is a quick, scrambled paneer dish with onions, tomatoes, and mild spices. It’s versatile, suitable for breakfast or light meals, and has a softer texture and milder taste compared to the bold, crispy Paneer 65.

FAQ – Paneer 65

1. What is Paneer 65?

Paneer 65 is a crispy, spicy Indian vegetarian starter made from marinated paneer cubes, deep-fried or shallow-fried to perfection.

2. Can I make Paneer 65 vegan?

Yes, replace paneer with firm tofu and use non-dairy yogurt like soy or coconut yogurt in the marinade.

3. How do I make Paneer 65 less oily?

Opt for shallow frying or bake the marinated paneer cubes in the oven at 200°C for 15–20 minutes to reduce oil absorption.

4. Can Paneer 65 be made ahead of time?

Yes, you can marinate the paneer a few hours in advance, but fry just before serving to retain crispiness.

5. What can I serve with Paneer 65?

It pairs well with mint chutney, tomato ketchup, yogurt dip, or can be served as part of a starter platter.

6. How spicy is Paneer 65?

Spice can be adjusted. Reduce red chili powder for mild flavor or increase it for extra spicy kick.

7. Can Paneer 65 be frozen?

It’s best eaten fresh. Freezing is not recommended as it may affect the texture and crispiness.

Check Out THE Vegetarian Recipes 

Matar Paneer – Soft paneer cubes cooked with green peas in a flavorful tomato-based gravy, mildly spiced.
Read More

Shahi Paneer – Rich, creamy paneer curry made with cashews and cream, subtly sweet and aromatic.
Read More

Paneer Tikka Masala – Grilled paneer cubes simmered in a spicy, smoky tomato gravy, perfect for parties.
Read More

Palak Paneer – Soft paneer cubes in creamy spinach gravy, nutritious and comforting.
Read More

Fried Rice (Veg) – Quick and tasty vegetable fried rice, stir-fried with sauces and spices.
Read More

Paneer 65 is more than just a starter it’s a crispy, flavorful bite that brings excitement to any meal or party. Whether you try the classic version, a vegan twist, or a baked healthier option, this dish never fails to impress.

I encourage you to try this recipe at home, experiment with the spice level, and make it your own. Don’t forget to share your photos and experiences in the comments below I’d love to see your Paneer 65 creations!

Also, if you enjoyed this recipe, share it with friends and family so they can enjoy this delicious vegetarian delight too.

Paneer 65

Prep Time: 15 mins

Cook Time: 20 mins

Total Time: 35 mins

Servings: 3

Cuisine: Indian

Category: Appetizer / Snack

Ingredients

• 200g paneer (cut into cubes)
• 2 tbsp corn flour
• 1 tbsp rice flour
• 1 tbsp all-purpose flour (maida)
• 1 tsp red chilli powder
• 1/2 tsp turmeric powder
• 1 tsp ginger-garlic paste
• 1 tbsp curd (yogurt)
• Salt to taste
• Oil for deep frying
• Few curry leaves
• 1 green chilli, slit

Instructions

1. In a bowl, mix corn flour, rice flour, maida, red chilli powder, turmeric, salt, ginger-garlic paste, and curd.
2. Add a little water to form a thick batter and coat the paneer cubes evenly.
3. Heat oil in a deep pan and fry paneer cubes on medium flame until golden and crispy. Remove and keep aside.
4. In another pan, heat 1 tsp oil, add curry leaves and slit green chilli. Sauté for a few seconds.
5. Add the fried paneer cubes and toss well to coat with the tempering.
6. Serve hot with lemon wedges or mint chutney.

The inspiration behind Yumme.Blog came from the legendary chef Ranveer Brar. His passion for Indian cuisine, his art of storytelling through food, and the way he turns simple ingredients into soulful dishes truly inspired me to begin my own journey. Through this blog, I want to share that same warmth and creativity — bringing delicious, homemade recipes to every kitchen with love and simplicity.