For the Red Paste:
Coconut oil to add in the paste - 1tsp
Red Chilli Powder - 6 - 7 (soaked in water)
Curry Leaves - 14-15 (chopped)
Sugar - 1 tsp
Vinegar - 1 tsp
soy sauce - 1 tbsp
Pepper powder - 1 tbsp
Garam Masala Powder - 1 tbsp
Coriander seed Powder - 1 tbsp
Turmeric Powder - 1/2 tsp
rice flour - 1 tbsp
maida - 2 tbsp
corn flour - 1 tbsp (optional)
water - as required
Salt - as required
For the Paneer 65:
firm Paneer - 250 gms (chopped into squares or cubes)
Coconut oil - 2 cups
Onion - 1 (chopped into julienne)
Curry Leaves - 8 - 10
Green Chilies - 4 - 5
Firstly soak dry kashmiri chilies in hot water for 30-40 mins. Then grind them with little water to a smooth paste.
In the meanwhile chop paneer into squares or cubes or triangular shape. Just add a half tbsp of refined flour (maida) over them to prevent if any moisture coming from paneer. Place them aside.
Add the red paste into the mixing bowl add curry leaves, ginger garlic paste.
Now add all the spice powder, sugar and salt. Mix all nicely.
Time to add soy sauce and vinegar. Give a nice whisk.
Put refined flour, rice flour and corn flour if using.
The consistency has to be thick so add water accordingly. Also add 1 tsp oil in the batter.
Heat your frying wok/vessel with oil.
Dip paneer into this batter, coat from all sides.
Deep fry or shallow fry in hot oil on low heat until golden brown from both sides.
Repeat the same with the rest of batter. Place them on absorbent napkins.
Take little oil once heated saute onion, green chilies and curry leaves until onion changes color.
Spread them over the paneer fry and serve them hot