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57 Comments

  1. 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.5 stars

  2. 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..

    1. 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.

  3. 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.4 stars

  4. 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 ?5 stars

  5. 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.

  6. Great recipe.its healthy and tasty.pics were really helpful explaining to my mother.needs commendation5 stars

  7. 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.

  8. 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 ! ! !5 stars

  9. 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 🙂5 stars

    1. 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 😉

  10. 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.5 stars

  11. 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! 🙂

    1. 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.

  12. 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