Crafting the Paneer Marinade
Begin by preparing a flavorful batter to coat the paneer cubes. In a mixing bowl, combine rice flour, gram flour (besan), and cornstarch. To this dry mix,
add essential aromatics and spices: green chili paste for heat, ginger and garlic paste for depth, red chili powder for color and warmth, and garam masala for its complex fragrance. A touch of lemon juice adds brightness, while salt ensures the flavors are well-balanced. Gradually whisk in approximately 4 tablespoons of water until a smooth, slightly thick paste forms. For an enhanced visual appeal, a few drops of natural food coloring, like an orange extract, can be incorporated. Finally, gently add 200 grams of paneer cubes to the batter, ensuring each piece is evenly coated without breaking. Allow this mixture to marinate at room temperature for 15 to 20 minutes.
Achieving Crispy Paneer
The key to exceptional Paneer 65 lies in frying the marinated cubes to a perfect crisp. Heat about 5 tablespoons of oil in a deep pan over medium heat. For a lighter option, reduce the oil to 2 to 3 tablespoons, though this may slightly impact crispiness. Carefully introduce the battered paneer cubes into the hot oil, one by one, ensuring they have some space between them to prevent sticking. Fry for a couple of minutes until the base is golden brown, then gently flip to fry the other side. Continue to flip the cubes occasionally until all sides are golden and crisp. It's crucial not to over-fry, as this can make the paneer dry and dense. Once cooked, remove the fried paneer from the oil and place it on kitchen paper towels to absorb any excess grease. If necessary, fry the paneer in batches to avoid overcrowding the pan.
The Flavorful Tempering
Now, it's time to build the vibrant spiced mixture that coats the crispy paneer. In the same pan used for frying, heat about 2 teaspoons of oil over medium-low heat. If there's already sufficient oil remaining from frying, you can skip adding more. Add mustard seeds and allow them to splutter. Once they crackle, introduce finely chopped ginger, garlic, diagonally sliced green chilies, dry red chilies, and curry leaves. Stir these aromatics until fragrant. Then, add 3 tablespoons of finely chopped onions and sauté them until they turn translucent and soften. Season with a pinch of salt and ¼ teaspoon of sugar; the sugar can be omitted if preferred, but it helps balance the spice. Stir everything together to combine.
Combining and Serving
The final step brings all the elements together for an irresistible Paneer 65. Add the pre-fried paneer cubes to the pan with the sautéed aromatics. Gently toss and mix the paneer with the spiced mixture, ensuring each cube is well-coated. Taste and adjust seasoning if needed, adding more salt, sugar, or green chilies according to your preference. Once satisfied with the flavor, turn off the heat. Garnish generously with freshly chopped coriander leaves and give it a final stir. Serve the Paneer 65 immediately while it's hot and crispy, either on its own as a delectable starter or alongside your favorite chutney, dipping sauce, or even with Indian breads like roti or naan.
