Paneer 65

Days are getting more and more hectic these days. Office work, then my cake decorating and painting classes take out all the time. So when I cook, I try to keep it simple. Even though I tried my best, I could not give more time to Aayi’s Recipes. Replying to call comments is something I am not able to manage. I hope you all don’t mind. I read each and every comment and thats how I know your feedbacks. Thanks a lot. I try to post regularly so that people who expect to read a recipe every other day are not disappointed.

I am thinking of posting as many requested recipes as possible. But sometimes I can’t find the recipe and sometimes even though I have the recipe, I might not be able to cook it. So it gets delayed. Paneer 65 is one such dish. Every time I went to Indian store, I avoided buying paneer thinking I can make it at home. By the time I reached home, I was overcome by my laziness. But when I got one more request for this recipe recently, I thought of giving it a try immediately.

I made the paneer at home. I had read in many places that its not that easy task. So I had very less hopes of getting a perfect paneer. Luckily it came out very good. I searched for paneer 65 and found that each recipe was different than the other. So finally I tried this recipe which was adapted from more than one recipe and from what I had tasted in different restaurants in Bangalore. It came out very delicious. My husband, who does not like paneer, loved it.

Vee has mentioned about the origin of this dish in her chicken 65 recipe. I loved to read it.

10-12 pieces of paneer
1/2 tea spn ginger-garlic paste
7-8 curry leaves
1/2 tea spn garam masala
1/2 tea spn chili powder
1 tbl spn maida or all purpose flour
1 tea spn besan (gram flour)

Mix all the ingredients (except paneer, curry leaves and oil) with little water to get a paste. Now add paneer and mix well till all the pieces get a thick coating (if required, add more flours/spices). Leave this mixture for around 15mins.
Heat oil and deep fry the paneer pieces taking care not to break the coating.
Heat 1 tea spn oil in another pan. Add the curry leaves. Keep the paneer pieces on it, mix well so that all pieces get nice aroma of curry leaves. Fry it till the pieces get brown color. Serve hot.

Serves : 2
Preparation time: 30mins

25 thoughts on “Paneer 65”

  1. ah shilpa, i can very well understand how difficult it is to post recipe very regularly. i too am caught up with office work and finding it quite difficult to give little extra time for blog:) so dont worry about replying to each and every comment. we all understand that:)
    aloo 65 and panner 65 is something i hardly used to order. i have almost forgot about it and didnt know its so simple to make with so little ingredients. guess i am too addicted to cooking garvy vegetables:) thanks for the recipe. i am bookmarking it.

  2. Shilpa,don’t apologize.You are such a busy bee ,you put me to shame:D
    You are doing your best,so enjoy the things you are doing:))
    Paneer 65 looks great.I have never tried it although I know how to make Paneer at home.Got to try:))

  3. hey shilpa, paneer 65 looks too good! love such simple but yummy recipes, thanks. I guess shallow frying should work as well ๐Ÿ™‚
    take it easy and don’t stress out!

  4. Shilpa, I know exactly what you mean about the hectic days.. don’t worry about not being able to reply to comments… just concentrate on dishing out your awesome recipes!

    Love the idea of paneer 65, this will make a quick appetizer for my vegetarian friends for parties!

  5. Shilpa i can understand what it is to have a hectic day..but ur still regular with your post..what a lovely post shilpa..will try this recipe next time i buy paneer..

  6. What best i like abt you, is you try and post almost everyday inspite of your busy schedule. I make this, but never used curry leaves in it. Need to try this version and also making paneer at home. Thanks for posting.

  7. hi shilpa,
    i am not working i cannot dedicate my time to my blog.The reason for me is my kid.sometimes it takes 2 weeks for me.But i wonder how can u blog so regularly even being so busy.And those paneer 65 r awesome.

  8. Hi Shilpa,
    Can u please tell me how did u prepare paneer at home. I was not able to get it. Do u prepare curd also at home? If yes can u tell me how to prepare.

  9. Thanks to you all for kind words.

    Swati,Heat milk and when it is quite hot,squeeze lemon juice into it. Keep heating and mixing for a minute or so and switch off the heat. Now let it stand for sometime. You could clearly see the milk would have been separated. Now seive it through a clean cloth. Tie a knot on the cloth and hang it overnight. If it is confusing, let me know, I will write a post about it with pictures.

  10. “I try to post regularly so that people who expect to read a recipe every other day are not disappointed.” – thats so true shilpa. whenver i come here, i get something new. i always think i should post regularly like you. but no time ๐Ÿ™

  11. Hi have a slightly different and simple recipe for Paneer 65 which i think you would like to try.

    200 gms paneer cut in 1 inch cubes
    1 cup chopped spring onions
    3 tbsp Schezuan Sauce (You can use the one you get readily in market)
    1/2 tsp mustard seeds
    2 tsp curry leaves
    1 capsicum cut in small pieces
    4-5 shallots (or onion) peeled and chopped in large chunks
    2 tbsp oil
    salt to taste

    Heat oil in a pan and add mustard seed, allow to crackle. Add curry leaves and fry for a minute. Add paneer cubes and fry for 2 mins without letting the color change. Add chopped spring onions + shallots + capsicum + schezuan sauce and stir fry on a high flame. Add salt if necessary. Its ready to eat..

    To make schezuan sauce at home, heat 3 tbsp oil in a pan. Add finely chopped garlic + red chilly paste (soak chillies in warm water n grind to a coarse paste) + vinegar/lime juice + 1 tbsp tomato sauce + sugar+ salt + soya sauce + chilly sauce and cook til oil leaves sides of the pan.

  12. Also for the paneer recipie to be made at home, instead of adding lime juice to the whole of milk, you can take half a cup of hot milk and add lime juice to it. Once it separates, take the liquid portion and add it to the rest of the hot milk and heat for another 2-3 mins till you see soild and water separate. Also after tying it in a cloth and draining the water, Keep it under some heavy weight objext so that it hardens. This will help you get proper pieces and prevent it from crumbling..

  13. Hey Shilpa…….its really very nice receipe.
    i will try this on this weekend.
    Thanks a lot.

    could you please send me receipe of GOBI65.
    Thanks in advance ๐Ÿ™‚

    Shilpa: Replace paneer with gobi.

  14. Please let me have the recipe for chicken 65, i have
    been seeing all of Bollywood talk about it on TV.
    Hope to hear from you,

  15. where are u located shilpa? do u conduct cake decorating classes urself?

    Shilpa: I live in Kansas, USA. And no, I don’t conduct cake decorating classes. I am a novice in this. If you live in US, check for Wilton’s classes

  16. Hi Shilpa,

    I tried this recipe last weekend, for Thanksgiving party and guests loved it. Also I replaced the Garam Masala in this recipe with Rasoi Magic, Paneer Tikka Masala and it was gr8 too!! This added a barbeq flavour to the dish.

    Thanks for this easy/ tasty recipe.


  17. thank you for the recipe ,i’m astudent and travel a lot so i can’t carry the home -made recipes but do get this at my college .But all cannot be lucky like me

    i’ll definitely post a comment after trying he recipe

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