2teaspoonsOilfor airfrying (if shallow frying or deep frying then you will need more oil)
For paneer 65:
1tablespoonYogurt (curd or dahi)
2teaspoonsGinger garlic paste
To make the batter, take ginger garlic paste, red chili powder, salt, curry leaves, all purpose flour, corn flour and rice flour in a bowl and mix well.
Add lemon juice and water to make the thick, smooth (lump-frebatter. Add oil in the batter if doing air frying method, otherwise, skip.
Now add paneer cubes and gently mix so the batter is coated to the each and every paneer cubes.
- Air Fryer: Grease the basket or tray with oil and arrange the batter coated cubes in a single layer in the air fryer basket. Cook at 350 degrees F (180 degrees C) for 8-10 minutes.
- To shallow fry, heat 2 tablespoons of oil in a wide saucepan. Arrange the pieces in a single layer. Once fried bottom side, flip and cook other sides similarly. The similar method used in my chilli paneer recipe.
- To deep fry, heat good amount of oil in a pan/kadai on medium heat. Once hot add paneer pieces one by one. Fry till they are crispy and golden brown from all the sides. Remove it using a slotted spatula, drain excess oil and keep on paper towel lined plate. Similar method use in my paneer manchurian recipe.
Making paneer 65:
In a small bowl mix red chili sauce, ketchup and yogurt really well. Keep it aside.
Heat the oil in a pan on medium heat. Once hot add ginger garlic paste, curry leaves, and green chilies.
Saute till the raw smell of ginger garlic goes away.
Then add prepared sauce and immediately stir so the yogurt does not curdle. Let it simmer for a minute or so.
Then turn off the stove. Let the sauce cool down for a few minutes.
Now add fried paneer to the sauce and mix well to coat all the pieces.