Paneer 65

1. In hot water, soak Kashmiri chillies for about 30 minutes. Grind them, adding a little water to create a smooth paste.
2. Transfer the paste to a bowl and then add garlic-ginger paste and curry leaves. Add the sugar, salt, and all the spice powders. Mix everything well.
3. Add vinegar and soy sauce and whisk the mixture well. Add the all-purpose flour, rice flour, and cornstarch (if you choose to use it). To ensure the batter has a thick consistency, add some water as needed.
4. Cut paneer into cubes, squares or any shape you desire. Sprinkle 1/2 tablespoon all-purposeflour over the paneer to prevent them from becoming moist. Set aside.
5. Heat oil in a frying pan or wok over medium heat. In batches, dip paneer pieces into the batter and make sure it is coated on all sides.Deep fry until golden brown on both sides. Transfer to paper towels to remove excess oil.
6. Heat a little oil and sauté onion, curry leaves, and green chillies until the color of the onion changes.
7. Your tasty Paneer 65 dish is finally ready. Serve hot.

Trivia

1. The exact origin of the name of the dish, Paneer 65 is uncertain as well as where it is first made. Some believe, a hotelier, who used 65 chili peppers for the dish invented it. Others say Indian soldiers devised it in 1965 as a quick, simple meal.