Paneer Manchurian

Paneer Manchurian is a spicy, and delightful Indo-Chinese dish which is considered to be one of the   most delicious Indo-Chinese recipes.

Recipe Source Link:https://www.mygingergarlickitchen.com/paneer-manchurian/

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RECIPE INGREDIENTS

» For Paneer Manchurian

• 300 grams paneer
• 3 tablespoons all-purpose flour (maida)
• 3 tablespoons cornstarch
• 1 teaspoon soy sauce
• 1 teaspoon ginger garlic paste
• 3/4 teaspoon red chili powder
• 4-5 tablespoons water
• Oil to deep fry

» For sauce

• 2 tablespoons oil
• 1-inch piece ginger, chopped
• Garlic 2 tablespoons, chopped
• 1 small green chili, chopped
• 2 + 4 tablespoons spring onions, sliced (white + greens)
• 1 medium-sized onion, diced & petals released
• 1 medium-sized bell pepper/capsicum, diced (you can use any color)
• 1 teaspoon black pepper powder
• 1.5 tablespoons soy sauce
• 1 tablespoon chili or Schezwan sauce
• 1 tablespoon tomato ketchup
• 1 tbsp cornstarch
• 2-3 tablespoons water
• Salt - to taste

» For serving

• Toasted sesame seeds
• A handful of spring onion greens, sliced

RECIPE INSTRUCTIONS

» Marinate paneer

1. Place the paneer onto the cutting board, cut the paneer (Indian cottage cheese) into cubes, and keep them aside. Add maida (all-purpose) flour, cornstarch, ginger-garlic paste, and soy sauce to a bowl. TIP: Also, add salt if you like. The soy sauce I am using is very salty, so I didn't have to add salt.
2. Add paneer cubes and mix well to coat. Also, add 3-4 tablespoons of water to make a semi-thick batter of flour mixture so that paneer cubes are coated well in the flour mixture. Tip: The batter should neither be too thick nor too thin to get a crisp outer layer. Keep the paneer cubes aside for 30 minutes to marinate.

» Fry Paneer

1. Heat oil in a wide pan or kadai. Add the marinated, batter-coated paneer cubes to the pan and deep fry them over medium heat until they are lightly golden. Drain and transfer them to a kitchen-tissue-lined plate to remove excess oil. Keep them aside.

» Make cornflour slurry

1. Add cornstarch and 2-3 tablespoons water to a small bowl. Mix well until combined. Corn starch slurry is ready. Set it aside till use.

» Make sauce

1. Heat 2 tablespoons oil in a wide non-stick pan on medium heat. Once hot, add chopped ginger, chopped garlic, chopped green chili and sauté for 1 minute or until the ginger-garlic slightly changes color. Next, add 2 tablespoons of spring onions and sauté 30-40 seconds. After that, add onion petals, and bell pepper. Mix well and sauté for 2-3 minutes or till the onions are slightly fragrant.
2. Add soy sauce, chili sauce, black pepper, and vinegar, mix and cook for 30 seconds. Add tomato ketchup and mix again. Tip: you can adjust the quantity of chili sauce and tomato ketchup to get the desired flavor. Add 1/4 cup spring onion greens and cook for a minute.
3. Turn the heat to low. Mix the cornstarch slurry, and add it to the pan. Mix well and cook till the sauce thickens. TIP: To make paneer Manchurian gravy add 1 cup of more water or vegetable stock. At this point, taste and add salt to taste, if needed. Add the fried paneer cubes and toss well to combine. Cook for 1 minute on high heat. Paneer Manchurian is ready.

» Serving

1. Transfer Paneer Manchurian to a bowl. Garnish it with spring onions and toasted sesame seeds. Serve immediately.

RECIPE NOTES

1. Salt - The soy sauce I used was salty enough, that?s why I didn't add any salt to the sauce or the paneer batter. But if your soy sauce is not salty, then feel free to add salt according to your taste.
2. After frying paneer cubes, don?t keep them for a long time, or else they will turn soggy, and will not taste as crunchy as they should. Serve it immediately to keep the paneer crisp.