Paneer 65 is an Indian dish made with paneer (cottage cheese). It is a popular appetizer at parties and is often served with a side of mint or coriander chutney for dipping. The dish is thought to have originated in Chennai and is a vegetarian version of Chicken 65. The '65' in the name is often attributed to the year the recipe was invented. It is a flavorful dish with a hint of spice and the softness of fresh paneer.
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Cut the paneer into cubes and set it aside.
In a bowl, combine the cornflour, red chili powder, ginger-garlic paste, garam masala, salt, and curd.
Add the paneer cubes and marinate them in the mixture for about 30 minutes.
Heat oil in a pan for deep frying.
Once the oil is hot, add the marinated paneer cubes and deep fry them until they are golden brown.
Remove the paneer cubes from the oil and set them on a paper towel to remove excess oil.
In another pan, heat 2 tablespoons of oil.
Add mustard seeds, green chilies, and curry leaves to the pan and sauté until the mustard seeds start popping.
Add the fried paneer cubes and toss them in the spices.
Cook for an additional 2-3 minutes.
Serve the paneer 65 hot with mint or coriander chutney.