Hyderabadi Appetizer – Paneer 65

The Paneer 65 is fusion of Indian street food with Chinese cuisines and its ingredients. It is a vegetarian variant of popular classic Hyderabadi starter Chicken 65. The Paneer 65 is a delectable starter which is spicy, has a dry texture and a bit of tangy from outside and creamy and gooey from inside. The Paneer 65 is traditionally coated with batter and deep-fried into hot oil and tossed with some spice. The paneer 65 is crispy, crunchy and loaded with a protein appetizer that you can have as a starter or snacks that can be served during any time before your main course.

65 is very popular in South Indian Cuisine and it is also eaten as a side or in a main course. Today, I will be sharing a simple yet tasty and quick recipe of Paneer 65. There are many different varieties of 65 available on the table d’hôte of Indian restaurants and this paneer 65 is one from the menu of the veg section. 

This recipe is a simple and home style version of paneer 65 where in this recipe, I haven’t used any types of soya sauce or chilli sauce in them while tossing. This is just a simple home cooked recipe of Paneer 65 that has the same taste of the restaurant version Paneer 65 and for those, who are trying for the first time, just follow my easy to cook recipe to make delightful Paneer 65 at your home. You are just a few steps and 25-30 minutes away to enjoy the delectable appetizer Paneer 65 of Mughal city Hyderabad which is spicy and has scrumptious taste.

I am sharing the recipe of Paneer 65 as step by step and what are ingredients that is needed to make one of the most delicious Paneer 65.

What are the ingredients that are needed to make delicious Paneer 65? Below, I have made a recipe card from which you can easily find out the ingredients that are needed for paneer 65 and you can easily download the recipe card for ease.

Image Editor - Yash Bhavsar (Copyright Infringement)

  • First of all, take paneer about 300-400 grams and cut them into cubes as per your choice or depending upon how you like.
  • Then, sprinkle bountiful of salt to paneer cubes, 1 to ½ tbsp of red chilli powder (Kashmiri), 1 tsp of turmeric powder (Haldi), ½ tsp of garam masala, 1 tbsp of coriander and cumin powder (Dhaniya and Jeera Powder), 5-8 curry leaves (chopped), handful chopped coriander, 1 tbsp of ginger garlic paste with 1 finely chopped green chilli and finally, mix them gently with your hands at a slow speed.

  • Add 4 tbsp of corn-starch, and 4 tbsp of rice flour and toss them lightly to have a nice coat on Paneer and yes if it becomes dry then, sprinkle a bit of water on coated paneer.

  • Squeeze the lemon around 2-3 tbsp, 3-4 tbsp of curd and dashed water and gently mix them once again to make a smooth medium and pouring consistency batter which coats the paneer perfectly.

  • Bonus tip: If the batter becomes thin, then add some more rice flour or corn-starch.

  • For frying of paneer, heat the oil in kadhai/pan on medium flame for deep frying. Here, you don’t have to shallow fry your paneer. Deep-fry all coated paneer till it turns crispy and until it achieves shining golden-brown colour (In a batch of 5-7 pieces at a time). Drain the crispy and golden-brown paneer and transfer on a plate.

  • Healthy tip: Before transferring the fried paneer into a plate, spread the oil absorption cooking tissue paper that can absorb excess oil.

For tossing:

  • This is the final stage of paneer 65 recipe, heat 2-3 tbsp of oil in a pan over a high flame then add 4-5 nos. dry red chillies, 1 tsp cumin, 2 tsp chopped garlic and ginger. Stir the mixture properly and add in handful curry leaves and finely chopped green chilli (around 1 nos) and stir them properly and sauté it for a while and wait till the curry leaves crackle up. Then, add fried paneer with some salt to taste and toss them for 2-4 minutes and optionally, you can check the taste of paneer 65 and then, as per your requirement add in some more ingredients. Switch off the flame.
  • Lastly, add some chopped coriander and squeeze some lemon juice as your final touch to the dish and serve it hot. 

Your lip-smacking paneer 65 is ready and enjoy the paneer 65 with your loved ones. Have you ever tried this recipe yet? And if haven’t tried these yet, I strongly recommend you to follow these simple steps for scrumptious Paneer 65 at your home and also, after trying please do comment below. Happy Eating folks! Keep Exploring new places! Try new delicious, tasty and flavourful Cuisines.

Travel, Eat, Review, Repeat


  1. Nice post. I love to eat Indian street food and often visit Indian street food restaurant in Chingford , named Mumbai Maska Restaurant. They offer different kinds of Indian food flavours at a sustainable cost.


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