In the kaleidoscope of Indian cuisine, Paneer 65 emerges as a vibrant and delectable dish that brings together the velvety richness of paneer with the fiery allure of spices. This iconic creation, with its tantalizing aroma, bold flavors, and contrasting textures, encapsulates the essence of Indian street food culture and culinary innovation. Beyond being a dish, Paneer 65 recipe has a journey through the crossroads of flavors and techniques that define the diversity of Indian cooking.
Paneer 65 Recipe: A Symphony of Spice and Texture
The name “Paneer 65” beckons with the promise of a dish that marries the delicate essence of paneer with the boldness of spices. The number “65” is often associated with the year of its creation, showcasing the historical evolution of this dish. Each bite of Paneer 65 carries within it a burst of flavors that tell a story of tradition, street food vendors, and the constant quest for culinary excellence.
At its heart, Paneer 65 dish is a harmonious amalgamation of textures. The softness of paneer, which absorbs the flavors of the marinade, contrasts beautifully with the crispy coating created by shallow or deep frying. This interplay of textures is a testament to the culinary craftsmanship required to achieve the perfect balance of crunch and tenderness.
Paneer 65 showcases the art of transforming familiar ingredients into something extraordinary. The paneer, often used in various Indian dishes, takes on a new identity as it’s marinated and coated with a blend of spices that awaken the palate. The aroma that wafts from Paneer 65 is a sensory invitation, a promise of the fiery flavors that await.
Beyond its gastronomic appeal, Paneer 65 holds a special place in Indian street food culture. It’s often enjoyed as a quick snack, a side dish, or even as a starter at casual gatherings. Its presence at roadside stalls and local eateries is a testament to its popularity and the way it brings people together over a shared love for bold flavors.
The universal appeal of Paneer 65 is a testament to its adaptability and allure. It has transcended geographical boundaries and found its way into Indian restaurants and homes around the world. The dish’s ability to resonate with palates of diverse backgrounds is a tribute to its versatility and the global fascination with Indian flavors.
In a world where culinary trends are ever-evolving, Paneer 65 stands as a timeless creation. It bridges the gap between traditional street food and modern culinary innovation. With every bite, Paneer 65 invites us to appreciate the balance of textures, the dance of spices, and the joy of savoring flavors that have been perfected through years of experimentation.
Paneer 65 Recipe
Paneer 65 isn’t just a dish; it’s a culinary journey that invites us to explore the world of Indian flavors and textures. It’s a creation that showcases the artistry of transforming ordinary ingredients into an extraordinary experience. To savor Paneer 65 is to partake in the magic that arises when spice meets texture – a moment of culinary bliss that captures the essence of Indian street food culture and culinary innovation.
Now, take a look at the paneer 65 recipe.
- 3 pcs Green Chillies (broken into half) hari mirch
- 1 inch Ginger (peeled, sliced) adrakh
- 6-7 pcs Garlic Cloves lehsun
- 1 sprig Curry Leaves kari patta
- Salt to taste namak swad anusar
- Prepared Paste taiyar kiya hua paste
- 1/2 cup Curd dahi
- 1/2 cup Refine Flour maida
- 1/3 cup Cornstarch
- 1 tbsp Degi Red Chilli Powder degi lal mirch powder
- A pinch of Asafoetida chutki bhar hing
- Little water pani
- 1 cup CornStarch
- 400 grams Cottage Cheese Paneer
- Oil For Frying tel
- 1 tbsp Oil tel
- 1 inch Ginger (peeled,finely chopped) adrakh ko cheel k baarik kaat le
- 2 pcs Green Chillies (cut into half) hari mirch
- 3-4 pcs Garlic (finely chopped) lehsun baarik kata hua
- 2-3 pcs Dry Red Chillies (broken into half) sukhi lal mirch
- 2 sprig Curry Leaves kari patta
- 1/2 tsp Degi Red Chilli Powder degi lal mirch powder
- Fried Cottage cheese/Paneer tala hua paneer
- 1/2 tsp Tender coriander stems (chopped) dhaniya ka thandal baarik kata hua
- 1 tsp Black Peppercorns (crushed) kuti hui kali mirch
- Salt to taste namak swad anusar
- Coriander Sprig dhaniya patta
- Lemon Wedges nimboo ka faankh
Process For Making Paste
- In a mortar pestle, add green chillies, ginger, garlic, few curry leaves and salt to taste.
- Make a coarse paste and keep aside for further use.
Process For Making Batter
- In a bowl, add prepared paste, curd, refined flour, corn starch, degi red chilli powder, a pinch of asafoetida, little water and make the smooth batter. Rest it for 4-5 minutes.
- Add cottage cheese/paneer and mix it well, once the paneer gets coated well , keep aside for further use.
Process For Coating
- In a bowl, add corn starch, paneer and toss it well. Once the paneer gets coated well, transfer it into the prepared batter.
Process For Frying
- In a sauce pan / kadai, add oil, once its hot, add paneer gradually into the oil.
- Fry them until half cooked and remove it into an absorbent paper.
- Once oil is smoky hot again, re-fry the paneer until golden in color and crispy in texture.
- Transfer onto a plate or tray and keep aside for further use.
Process For Tempering
- In a wol , add oil, once its hot, add garlic, ginger, green chillies, dry red chillies , curry leaves and saute it for 10-12 seconds on high flame.
- Add degi red chilli powder, prepared fried paneer and toss everything well. Add tender coriander stems, salt to taste, black pepper powder and toss them.
- Transfer it onto a serving dish and garnish it with coriander sprig and lemon wedges. Serve hot.
Also, see: Veg Makhanwala Recipe