Paneer Dragon 65 (Indo-Chinese) - Fried or Air-fried / Dry or Gravy)

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Paneer Dragon 65 is a very spicy and lip-smacking snack recipe made with deep-fried spicy paneer fritters tossed in spicy Dragon 65 curry sauce. It is an ideal appetizer or a starter recipe which can also be served as a side dish to fried rice recipes. It is simple and easy to make which can be extended to other vegetable-based fritters like Eggplant, Gobi, and Mushroom.

This recipe is one of the best creations of all the fusion recipes of Paneer I have made as I have mixed both the ingredients of Paneer Dragon & Paneer 65. You can always Air fry the Paneer instead of frying them and make it a healthier option. Read the Notes section at the bottom for more details on the Air Fryer option. 


Click on the link below to view the live video session for making this recipe:

Ingredients:

For the Batter:

  • Paneer - 200 grams/cubes to shape you prefer
  • All-Purpose Flour - 3 tablespoons
  • Corn Starch - 3 tablespoons
  • Salt to taste
  • Ginger Paste or finely chopped Ginger - 1 teaspoon
  • Garlic Paste or finely chopped Garlic - 1 teaspoon
  • Finely Chopped Curry Leaves - 6 to 7 big leaf
  • Kashmiri Red Chili Powder - 1 teaspoon
  • Black Pepper Powder - 1 teaspoon
  • Lemon Juice - 1 teaspoon
  • Cilantro finely chopped  - 1 teaspoon
  • Water as needed to make a thick batter
  • Oil for deep frying

For the sauce:

  • Oil - 2 tablespoons
  • Whole Cashews - 3 tablespoons
  • Dried Red whole Chilli - 3
  • Fresh Green Chilli Slits - 3
  • Ginger Paste or finely chopped Ginger - 2 tablespoon
  • Garlic Paste or finely chopped Garlic - 1 tablespoon
  • Schezwan Sauce/Chutney - 2 1/2 tablespoon (Click here => Schezwan Chutney Recipe
  • Kashmiri Red Chili Powder - 1 teaspoon
  • Finely Chopped Cilantro - 1 tablespoon
  • Black Pepper Powder - 1/2  teaspoon
  • Salt to taste
  • Curry Leaves - 5 to 6 whole
  • Red Chilli Sauce - 1 tablespoon
  • Green Chilli Sauce - 1 tablespoon
  • Tomato Ketchup - 2 tablespoon
  • Dark Soya Sauce - 1 1/2 teaspoon
  • Yogurt - 3 tablespoons
  • Corn Starch - 1 tablespoon + 2 tablespoon water
  • Red food color (optional)
  • Bell Pepper diced - 1/2 cup
  • Onions - 1/2 cup
  • Cilantro - 1 to 2 tablespoons
  • Green Onions finely chopped - 1 tablespoon
  • Water as needed for slurry & sauce
  • Green Garlic - 1 teaspoon (optional)

For Garnishing:

  • Finely chopped Cilantro - 1 tablespoon
  • Fresh Green Garlic - 1 teaspoon (optional)
  • Finely chopped Green Onions - 1 tablespoon 
  • Sesame seeds - 1 teaspoon
Paneer Dragon 65 without food color

Instructions / Method

Frying Paneer for Dragon 65:

  1. In a mixing bowl, add the Paneer cubes first and then add the rest of the ingredients for the batter except the water. Hand mix the mixture well to ensure all the cubes are evenly coated with spices and flours. 
  2. Add water little by little to make a thick batter and to ensure all the spices and flours coats the paneer well. Mix it for at least 2 to 3 minutes. 
  3. Now in a Kadai, heat oil on medium to high heat. Coat the paneer cubes with the batter and add them to the hot oil. Keep some space between the paneer cubes so that they don't stick.
  4. Once the base is done, flip and fry the other side. Flip for a couple of times all the paneer cubes and fry till the outsides become crisp and golden. Remember not to over fry the paneer cubes as then they become dense.
  5. Drain the fried paneer cubes on kitchen paper towels to remove excess oil.

Making Paneer Dragon 65:

  1. In a wok or pan, on medium to high heat, add oil and then ginger & garlic. 
  2. Saute for 30 seconds and then add curry leaves, dried red chili, green chili slits, cashews and saute till the cashews start to turn light brown in color. 
  3. Add onions, bell pepper, and saute for 2 minutes before you add the sauces: soya sauce, red chili sauce, green chili sauce, tomato ketchup, and Schezwan chutney. Saute for 2 to 3 minutes. 
  4. Add Cilantro, Kashmiri red chili powder, black pepper powder and saute for a minute.
  5. Now make a slurry of yogurt, corn starch, red food color, and about 2 tablespoons of water. 
  6. Add the slurry and let it cook for a minute and add water as needed to make a dry or gravy Paneer Dragon 65. 
  7. Garnish with cilantro, green onions, sesame seeds, and green garlic.  

Notes:

  • You can also Air Fry the Paneer once it is marinated with flours and spices and batter is made. Ensure to preheat the air fryer for at least 15 minutes at a high temperature and then drop the paneer and cook for 15 to 20 minutes by checking in intervals to ensure it does not get overcooked. Also, flip the sides for it to be evenly cooked. 
  • Use different colored bell peppers to make it a colorful dish. 
  • Lemon is the secret ingredient in the batter and so ensure to add it to the batter. 
  • Add water to your preference. It tastes well as dry as well as saucy. Dry is eaten well on its own and gravy one is eaten well with rice or noodles. Just adjust the salt content when you make a gravy dragon 65 sauce. 





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