Grind the garlic, ginger, and green chilli along with a splash of water into a fine paste. Set aside.

In a mixing bowl, combine rice flour, corn flour, Kashmiri red chilli powder, garam masala, cumin powder, crushed black peppercorns, salt, ginger garlic green chilli paste, chopped curry leaves, whisked curd, and hot oil.

Gradually add water while whisking continuously to make a thick batter.

Sprinkle a tablespoon of corn flour over the cubed paneer and gently mix to coat.Add the coated paneer cubes to the batter and ensure they are well coated.

Heat oil in a pan to 170°C (moderately hot). Carefully drop the batter-coated paneer cubes into the hot oil.Fry on medium-high flame until light golden brown. Remove and transfer to a sieve.Let the paneer rest for 5-10 minutes, then heat the oil slightly more.Flash fry the rested paneer until golden brown and crisp. Transfer back to the sieve.

Heat a wok on high heat, then add oil and let it get hot.

Add chopped garlic, green chilli, and curry leaves. Stir and cook over high flame for 1-2 minutes.

Add the fried paneer, crushed black peppercorns, and a pinch of salt. Toss well to coat.

Your Paneer 65 is ready to be served hot as a crispy, spicy appetizer.

This recipe serves 4-5 people, with each serving providing approximately 5-6 pieces of Paneer 65.