Soya Paneer 65

Ingredients:

For marination:

Soya paneer (tofu) – 250 g (cubes)

Curd – 3 tbsp (use thick dahi, or plant-based curd for vegan)

Ginger-garlic paste – 1 tsp

Lemon juice – 1 tsp

Salt – ½ tsp

Red chilli powder – 1 tsp

Kashmiri red chilli powder – 1 tsp (for colour)

Turmeric – ¼ tsp

Coriander powder – ½ tsp

Cumin powder – ½ tsp

Black pepper – ¼ tsp

Rice flour – 2 tbsp

Cornflour – 2 tbsp

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For tempering (65 style):

Oil – 1 tbsp

Mustard seeds – ½ tsp

Curry leaves – 10–12

Green chilli – 2 sliced

Garlic – 1 tbsp chopped

Red chilli powder – ½ tsp

Kashmiri chilli powder – ½ tsp

Curd – 2 tbsp

Water – 2 tbsp

Salt – pinch

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Instructions:

1. Marinate tofu

1. In a bowl, add curd + ginger-garlic paste + lemon juice + all spices.

2. Add rice flour + cornflour and mix.

3. Add tofu cubes and coat well.

4. Rest for 15–20 minutes.

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2. Fry tofu

Heat oil and deep fry or shallow fry tofu until crisp and golden.

Remove and keep aside.

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3. Prepare 65 tempering

1. Heat 1 tbsp oil in a pan.

2. Add mustard seeds – let them splutter.

3. Add curry leaves + green chilli + garlic – sauté 30 sec.

4. Lower the flame, add curd + water, mix quickly.

5. Add red chilli powder + Kashmiri chilli powder.

6. Cook for 15–20 sec (do not curdle the curd).

7. Add fried tofu cubes and toss well till coated.

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Serve hot with:

Onion rings

Lemon wedge

Green chutney