Paneer 65 Recipe - Restaurant Style

• 5 1/4 ounces paneer
• 3 fresh curry leaves
• 1 tablespoon rice flour
• pepper
• 1 teaspoon chaat masala
• oil

1. Take a small size mixer jar and add garlic, ginger, fresh curry leaves and green chilies and blend it in to slightly coarse paste and transfer the paste in to big bowl
2. In the above spicy bowl, add rice flour, all purpose flour, Kashmiri red chili powder, Garam Masala, pepper powder, lemon juice, salt and curd and mix it well add little water to make dilute paste. The paste should be thick in consistency not so watery
3. Cut the paneer pieces in to cube size and sprinkle some all purpose flour to remove the excess moisture on paneer and add the pieces gently in to mixture and mix well and ensure all the pieces are nicely coated with Masala paste
4. Heat some oil in a pan in medium flame, when oil gets hot add the paneer pieces in batch wise and fry them until paneer pieces becomes crisp and golden color.
5. Serving: Serve Paneer 65 with sauce or with green chutney or you can eaten by itself just sprinkle some chaat Masala on top and enjoy homemade delicious spicy tongue tickling taste evening snack.
6. Note:nsing Kashmiri red chili powder gives nice color to the paneer after deep frying. If you don't have then, use regular red chili powdernou can use the food coloring to enhance the colorno make thick curd: - Tie fresh curd tightly in muslin cloth and twist the cloth nicely and drain the excess water and then use the curdnasala paste should be thick in consistency watery texture paste makes difficult to deep fry and this literally ruins the dish

paneer, curry, rice flour, pepper, chaat masala, oil

Taken from www.yummly.com/recipe/Paneer-65-Recipe---Restaurant-Style-1038614 (may not work)