Indian Paneer 65 Recipe

Paneer: A type of Indian cottage cheese that is firm and doesn't melt when cooked.

Yogurt: Adds creaminess and tanginess to the marinade.

Cornflour: Helps to create a crispy coating on the paneer.

Ginger-garlic paste: Adds a robust and aromatic flavor to the dish.

Red chili powder: Provides heat and a vibrant red color.

Garam masala: A blend of spices that adds depth and complexity to the flavor.

Salt: Enhances the overall taste of the dish.

Oil: Used for frying the paneer to a golden brown and crispy texture.

When marinating the paneer, ensure that each cube is evenly coated with the yogurt mixture. This not only enhances the flavor but also helps in achieving a crispy texture when fried. Use a whisk to mix the marinade thoroughly, breaking down any lumps of cornflour to create a smooth consistency. For an extra layer of flavor, you can add a pinch of turmeric to the marinade.

• paneer - Substitute with tofu: Tofu has a similar texture and can absorb flavors well, making it a good vegetarian alternative.

• yogurt - Substitute with coconut yogurt: Coconut yogurt provides a similar creamy texture and tanginess, suitable for those who are lactose intolerant or vegan.

• cornflour - Substitute with arrowroot powder: Arrowroot powder acts as a thickening agent similar to cornflour and is gluten-free.

• ginger-garlic paste - Substitute with freshly grated ginger and minced garlic: Freshly grated ginger and minced garlic can provide a more robust and fresh flavor.

• red chili powder - Substitute with cayenne pepper: Cayenne pepper offers a similar level of heat and can be used in the same quantity.

• garam masala - Substitute with curry powder: Curry powder has a blend of spices that can mimic the complex flavors of garam masala.

• salt - Substitute with soy sauce: Soy sauce can add saltiness along with a depth of umami flavor.

• oil - Substitute with ghee: Ghee provides a rich, nutty flavor and is commonly used in Indian cooking.

• Allow the paneer to cool completely before storing. This prevents condensation, which can make the paneer soggy.
• Transfer the cooled paneer into an airtight container. This helps maintain its crispiness and prevents it from absorbing other odors in the fridge.
• If you plan to consume the paneer within 2-3 days, store it in the refrigerator. Ensure the container is tightly sealed.
• For longer storage, place the paneer in a single layer on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a freezer-safe bag or container. This method prevents the pieces from sticking together.
• Label the container with the date of preparation to keep track of its freshness.
• When ready to reheat, preheat your oven to 350°F (175°C). Spread the paneer on a baking sheet and bake for 10-15 minutes or until heated through and crispy.
• Alternatively, you can reheat the paneer in a skillet over medium heat, adding a little oil if necessary to regain its crispiness.
• Avoid microwaving the paneer as it can make it rubbery and lose its texture.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover paneer 65 on a baking sheet lined with parchment paper. Cover the paneer with aluminum foil to prevent it from drying out. Bake for about 10-15 minutes or until heated through.

• Stovetop Method: Heat a non-stick pan over medium heat. Add a small amount of oil to the pan. Place the leftover paneer 65 in the pan and cover with a lid. Stir occasionally to ensure even heating. Cook for about 5-7 minutes or until the paneer is hot and crispy again.

• Microwave Method: Place the paneer 65 in a microwave-safe dish. Cover with a microwave-safe lid or a damp paper towel to retain moisture. Microwave on medium power for 1-2 minutes, checking and stirring halfway through to ensure even heating.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the leftover paneer 65 in the air fryer basket in a single layer. Air fry for about 5-7 minutes, shaking the basket halfway through to ensure even crisping.

• Steaming Method: If you want to retain the moisture without adding extra oil, place the paneer 65 in a steamer basket over boiling water. Cover and steam for about 5 minutes or until heated through. This method keeps the paneer soft and moist.

• Mixing bowl: To whisk together the yogurt, cornflour, ginger-garlic paste, red chili powder, garam masala, and salt.

• Whisk: To mix the ingredients in the mixing bowl until smooth.

• Frying pan: To fry the marinated paneer cubes until they are golden brown and crispy.

• Spatula: To turn the paneer cubes while frying to ensure they cook evenly.

• Tongs: To handle the paneer cubes while frying and to remove them from the pan.

• Plate lined with paper towels: To place the fried paneer cubes on, allowing excess oil to drain.

• Measuring spoons: To measure out the cornflour, ginger-garlic paste, red chili powder, garam masala, and salt accurately.

• Measuring cup: To measure the yogurt accurately.

• Knife: To cube the paneer if it is not pre-cubed.

• Cutting board: To safely cut the paneer into cubes.

Prepare the marinade in advance: Mix the yogurt, cornflour, ginger-garlic paste, red chili powder, garam masala, and salt the night before to save time.

Use pre-cubed paneer: Buy paneer that is already cubed to skip the cutting step.

Quick marination: If short on time, marinate the paneer for just 5-10 minutes instead of 15.

Use non-stick pan: A non-stick pan requires less oil and makes frying faster and easier.

Batch frying: Fry the paneer cubes in batches to ensure even cooking and save time.