Paneer 65 recipe with step by step photos – quick and easy to make spicy paneer 65 recipe from the Hyderabadi cuisine.
This recipe is a Simple and home style version of paneer 65. not like the restaurant version. I have had paneer 65 in restaurants and I have always got the taste of soy sauce and chili sauce in them. Here there is no addition of soy sauce or chili sauce. Have kept everything easy and simple for a home cook.
Usually in paneer 65, there is no gravy. its a dry dish. But I have had a semi dry version too. There are many variations of paneer 65. This recipe is also a variation.
Apart from paneer 65, you can also make Aloo 65, Gobi 65, Mushroom 65 and so on. For a vegan option, substitute paneer with tofu or tempeh. This recipe is also gluten-free version of paneer 65.
Paneer 65 dish makes for a quick starter or snack recipe. You can serve it hot as a starter or with some chapatis, naan or tandoori rotis.
How to make paneer 65
1. Take 3 tbsp rice flour, 1 tbsp besan (gram flour) and 2 tbsp corn starch in a mixing bowl. You can also take corn meal or maize flour (makki ka atta) instead of corn starch.
2. Add the following spices & herbs – 1 tsp green chili paste, 1 tsp garlic paste, 1 tsp ginger paste, ½ tsp red chili powder, ¼ to ½ tsp garam masala powder and ¼ tsp lime juice. Also add salt as required.
3. Add 4 tbsp water.
4. Whisk to a smooth medium consistency batter. You can also add a few drops of natural color. I used orange natural color extract. In case if the batter becomes thin, then add some more rice flour.
5. Add 200 grams paneer cubes.
6. Gently mix the paneer cubes with the batter. Cover and allow to marinate for about 15 to 20 minutes at room temperature.
Frying paneer
7. Heat 5 tbsp oil in a pan. The oil should be medium hot. You can fry the paneer on a low to medium flame, regulating the flame while frying. Coat the paneer cubes with the batter and add them to the hot oil. Keep some space between the paneer cubes so that they don’t stick. I have shallow fried the paneer cubes but you can even deep fry. For a healthier version, pan fry with 2 or 3 tbsp oil. This will give less crisp paneer cubes.
8. Once the base is done, flip and fry the other side. Flip for a couple of times all the paneer cubes and fry till the outsides become crisp and golden. Remember not to over fry the paneer cubes as then they become dense. I fried the paneer in two batches.
9. Drain the fried paneer cubes on kitchen paper towels to remove excess oil.
Making paneer 65
10. In the same pan, heat 2 tsp oil. Add ½ tsp mustard seeds. Almost all of the oil will be used up while frying paneer. If there is some oil left in the pan, then no need to add the 2 tsp oil. Just add the mustard seeds to the same oil. Mustard seeds are optional and skip if you don’t have them.
11. After the mustard seeds crackle, add ½ tsp chopped ginger, ½ tsp chopped garlic, 2 to 3 green chilies chopped diagonally, 1 to 2 dry red chilies and 6 to 7 curry leaves. Stir well.
12. Then add 3 tbsp chopped onions.
13. Stir and saute the onions till they turn translucent.
14. Add 2 to 3 pinches of salt and ¼ tsp sugar. You can skip sugar if you want. I add a bit of sugar as it balances the spiciness of the dish and tastes good.
15. Stir again well.
16. Add the fried paneer cubes.
17. Mix and toss the paneer cubes with the rest of the sauteed ingredients. Check the taste of paneer 65 and add more salt, sugar or green chilies if required. Switch off the flame.
18. Lastly add chopped coriander leaves. Stir.
19. Serve paneer 65 hot plain as a starter or with some chapatis, naan or tandoori rotis or bread.
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Paneer 65
Ingredients
marination for paneer 65
- 200 grams Paneer (cottage cheese)
- 3 tablespoon Rice Flour
- 1 tablespoon besan (gram flour)
- 2 tablespoon corn starch
- 1 teaspoon green chili paste
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- ½ teaspoon red chili powder or kashmiri red chili powder
- ¼ to ½ teaspoon Garam Masala
- ¼ teaspoon lime juice or add as required
- 4 tablespoon water
- 5 tablespoon oil for frying
- salt as required
for paneer 65 tempering
- 3 tablespoon chopped onions
- 2 to 3 green chilies - sliced diagonally
- ½ teaspoon chopped ginger
- ½ teaspoon chopped garlic
- 6 to 7 curry leaves
- 1 to 2 dry red chilies
- ½ teaspoon mustard seeds - optional
- ¼ teaspoon sugar or add as per taste - optional
- 2 to 3 pinches of salt
- 2 teaspoon oil
- coriander leaves (cilantro leaves) for garnish
Instructions
marination for paneer 65
- Take 3 tbsp rice flour, 1 tbsp besan (gram flour) and 2 tbsp corn starch in a mixing bowl. You can
- Also take corn meal or maize flour (makki ka atta) instead of corn starch.
- Add the following spices & herbs - 1 tsp green chili paste, 1 tsp garlic paste, 1 tsp ginger paste, ½ tsp red chili powder, ¼ to ½ tsp garam masala powder and 1/4 tsp lime juice. Also add salt as required.
- Add 4 tbsp water. Whisk to a smooth paste. You can also add a few drops of natural color. I used orange natural color extract.
- Add the paneer cubes.
- Gently mix the paneer cubes with the batter. Cover and allow to marinate for about 15 to 20 minutes at room temperature.
frying paneer for paneer 65
- Heat 5 tbsp oil in a pan. The oil should be medium hot. Coat the paneer cubes with the batter and add them to the hot oil.
- Keep some space between the paneer cubes so that they don't stick.
- Once the base is done, flip and fry the other side.
- Flip for a couple of times all the paneer cubes and fry till the outsides become crisp and golden. Remember not to over fry the paneer cubes as then they become dense.
- Drain the fried paneer cubes on kitchen paper towels to remove excess oil.
making paneer 65
- In the same pan, heat 2 tsp oil. Add ½ tsp mustard seeds.
- After the mustard seeds, crackle, add ½ tsp chopped ginger, ½ tsp chopped garlic, 2 green chilies chopped diagonally, 1 to 2 dry red chilies and 6 to 7 curry leaves. Stir well.
- Then add 3 tbsp chopped onions. Stir and saute the onions till they turn translucent.
- Add salt and ¼ tsp sugar. You can skip sugar if you want. I added a bit of sugar as then the paneer dish tastes good.
- Stir well. Add the fried paneer cubes.
- Mix and toss the paneer cubes with the rest of the sauteed ingredients. Check the taste and add more salt or green chilies if required. Switch off the flame.
- Lastly add chopped coriander leaves. Stir.
- Serve paneer 65 hot plain as a starter or with some chapatis, naan or tandoori rotis.
so nice and perfect recipe.
thanks for this feedback and for the rating too. happy cooking.
Very nice recipe Ms. Dassana. Can you please tell whether i may add rava or oats powder (1 or 2tbsp) to the batter for making it more crispy.
Thanks a lot.
you can add either of them.
It was too greasy for my taste. I think I’ll stick to the original recipe of using of using maida and deep frying, making sure to indulge in it only occasionally..
zaynab, the recipe is not oily or greasy. the oil has to be hot enough when frying. if the oil is not hot, then the batter absorbs a lot of oil and this makes the paneer cubes greasy. whether you use maida or any flour, if the frying is done at low heat, then the food item does become greasy.
looks very yummy. going to try this today 🙂 thank you for the recipe 🙂
Welcome Pinks
made it with only all purpose flour. turned out real tasty. Thanks
nice to know petal and thanks for letting me know.
can I just use maida instead of rice + besan+ corn flour etc?
you can use maida.
Clear instructions helped to make the dish easy. Tasty, I got compliments. I would like recipes of vegetables like gawar /bhindi without onion and garlic. Also in gravy but without tomatoes.
thanks lalitha. will try to add such a recipe.
Panner is my favourite and I like many dishes of Panner……
I just love it
Hi! Rice flour is not available here.. What can I do to make this?
add maida or all purpose flour.
Hi Thank you for information.
today I had panner 65 it was really good..
What all modification we can do to make it more healthy ?
welcome umang. this is the healthier version than the actual paneer 65
Hi Mam….. Im 23 and just started to learn cooking, as i am working i couldn’t able to see all the steps and methods in office. i just took print out and followed as per the instructions, I couldn’t believe it, it came out very well and my grandma loves it. Every weekend i use to try a new recipe. Thank you so much mam and i respect for your dedication in cooking.
welcome jenifer. nice to know this. thanks for your kind words and encouraging feedback.
it came out well..it was first time i tried and it was brilliant..thank you very much..
welcome abhigna. glad to know this.
Great recipe.its healthy and tasty.pics were really helpful explaining to my mother.needs commendation
thanks ashirbad
Really really verry easy recpy……verry tasty paneer dish….
thanks hemant
gud recipes & thanks
welcome jyothi
Really your blogs are superb for beginners. I have tried some dishes from your blog and you it tastes well. Thanks for your share. I will gonna to try this dish.
welcome madhusmita. glad to know this. thanks for sharing positive feedback on recipes.
Hey very nice blog!
thanks sibyl
Looks like your paneer recipes just get better every time I try a new one. Just when I thought that Paneer Manchurian is the best on your blog, this paneer 65 took over the race. Seems like you have mastered the taste and texture bit of the culinary world and the evidence of it comes out on every dish that we as beginners try from your blog. It’s amusing how you make it so super simple for us to turn our dishes as good as that made in restaurants. Thanks a ton, as always ! ! !
welcome hemanth. glad to know that you liked the paneer 65 recipe. thanks once again for your positive review on recipes.
nice indian recipes
I loved this paneer recipe…can we use curd in this recipe?
thanks chinmayee. curd is not required in this recipe. but if you want then you can experiment.
I have never used besan in 65 recipe….even rice flour is alien to this dish when I make….I use only maida and cornflour….this is a healthier version…. Too good….gonna try it soon… Great recipe as usual 🙂
thanks priya. in any 65 recipe always maida and corn starch is added. i wanted to make a better version and hence this recipe. but i will add the restaurant version too with maida and corn starch 😉
good site
Hi dassana,
another excellent recipe… came out very well …
marina
thanks marina
Thanks Dassana, really i loved this post. Amazing recipes are available on this website seriously loved this post and thanks for sharing this with us.
welcome bhupesh. good to know this. thanks for sharing positive feedback on website.
hi Dassana, I don’t have ready made pastes. Could you please tell me how many green chillies and garlic and ginger (in inches) to grind to get this quantity of paste? I’m new to cooking so please guide me! 🙂
hi sneha, no worries. 1/2 to 3/4 inch ginger will give 1 tsp ginger paste, 4 to 5 small to medium garlic cloves will give 1 tsp garlic paste and 2 small green chilies, will give you 1 green chili paste. just crush them in a mortal-pestle to get the paste.
Amit Thank you for my favourite dish recipe. I made. it was super.
welcome govindd. glad to know this.
Thank you. This is very useful even for any other recipes. 🙂
welcome sneha
This is one of the best recipe. I really love your blog. Is there any substitute for rice flour?
thanks srishti. you can use all purpose flour or maida.
Hi,
awesome blog..great going. The recipes never let you down especially when something new is to be tried out.
i have this doubt….
what’s the outcome of a recipe when GINGER-GARLIC paste is used and when ginger paste and garlic paste are separately used…?
Cheers
sindhu
thanks sindhu for sharing positive review on recipes. it does not make a difference. its convenient to crush ginger garlic together in one go.