Paneer 65 is a vegetarian counterpart of the original Chicken 65. Originating in Sout Indian cuisine, the 65 recipe is fairly uncommon and throws a lot of food fanatics into a tizz when they first hear of it. The dish is a fairly simple once but packs quite a punch. This Paneer 64 recipe will leave you with moist cubes of crunchy batted paneer that is then tossed in a tangy (spicy, if you want) sauce. It can be presented as a starter, a side to a main meal or even a finger food at parties and get-togethers. There are many versions of the dish – dry, semi-gravy and gravy, and is often confused with Paneer Manchurian; the two dishes are distant cousins at best. Of course, there are several ways to make and this recipe is a healthier version of the original. In this recipe, an air fryer has been used instead of deep frying the battered paneer in oil. If you do not have an air fryer, you could use the traditional oil and pan method. The rest of the recipe stays the same. This recipe is also known as Hyderabadi Paneer 65.

• 300 gms paneer
• 2 tsp ginger garlic paste
• 8 curry leaves
• Salt
• 1/2 tsp red chili powder
• 1 tsp corn starch
• 2 tbsp maida or all-purpose flour
• 1/4 tbsp rice flour
• 1 tsp lemon juice
• 6 tbsp cooking oil
• 1 tbsp yoghurt
• 1 tbsp tomato ketchup
• 1 tbsp red chilli sauce

• Let's start with the quintessential paneer 65 recipe. Cut the paneer into 1/2 inch cubes and remove any water from the cheese.
• To a large bowl, add ginger garlic paste, red chilli powder, salt, shredded curry leaves, all-purpose flour and corn flour.
• Mix the dry ingredients well.
• To the same bowl, add lemon juice and water. Combine the dry ingredients and water well to make a smooth, slightly runny batter. If you are using an air fryer, add oil to the batter. If not, you can skip the step entirely.
• Put the paneer cubes in the batter and mix gently, making sure that each cube is well coated in the batter.
• The following steps are for when you use an air fryer.
• Grease the basket with oil or line the bottom with greased paper.
• Lay the paneer cubes on the tray with a single layer of the paneer cubes. Do not overcrowd.
• Set the timer for eight to ten minutes and cook the cubes at 350 degrees F or 180 degrees C.
• For the traditional method, in a heavy-bottomed pan, add 2 Tbsp of the cooking oil of your choice.
• Once the oil is hot, add a few pieces of paneer to the oil. Do not crowd the pan, as this may cause shredding of the paneer.
• Flip the cubes over until all sides of the cubes are thoroughly fried.
• Keep the flame low, as batters have a tendency to burn.
• Remove the cubes onto a paper-lined plate and drain the excess oil.
• Once the paneer cubes are ready, leave them aside to cool.
• For the sauce, take a separate mixing bowl and add the red chilli sauce, ketchup and yoghurt. Leave it aside.
• in a pan, add 3 Tbsp of oil, ginger garlic paste, curry leaves and green chilies.
• Saute these ingredients till they lose the raw smell.
• Add the yoghurt mixture to the pan and stir continuously to stop the yoghurt from curdling.
• Add the fried paneer cubes to the sauce and turn off the heat.
• Mix thoroughly but carefully.
• Garnish with more curry leaves.
• Paneer 65 is ready to serve.