Paneer Manchurian – Indo-Chinese Style

Step 1: Prepare Paneer

Cut 400 grams of paneer into slightly long pieces as per your preference.

Step 2: Make Batter for Coating

In a bowl, add 3 tablespoons cornflour, 2 tablespoons all-purpose flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper powder. Gradually add about 3-4 tablespoons water to make a thick, smooth batter.

Step 3: Coat Paneer

Gently add the paneer pieces to the batter and mix carefully to coat each piece evenly without breaking them.

Step 4: Deep Fry Paneer

Heat oil in a kadai over medium heat. Once hot, add the coated paneer pieces in batches, making sure not to overcrowd. Fry for 2-3 minutes per batch until golden brown and crispy. Remove and drain on paper towels.

Step 5: Prepare Manchurian Sauce Base

Heat 2 tablespoons oil in a pan. Add 1 teaspoon chopped ginger, 1 teaspoon chopped garlic, and 1 chopped green chili. Sauté for 30 seconds until fragrant.

Step 6: Add Vegetables

Add 1 medium chopped onion, 2 tablespoons spring onion whites, and 1/2 medium chopped capsicum. Sauté for 2 minutes until onions turn translucent.

Step 7: Add Sauces and Seasonings

Add 1 tablespoon soy sauce, 1 tablespoon tomato ketchup, 1 teaspoon chili sauce, salt to taste, and 1/4 teaspoon pepper powder. Mix well and cook for 1 minute.

Step 8: Add Water and Simmer

Pour in 1/4 cup water and let the mixture simmer for 2 minutes.

Step 9: Add Cornflour Slurry

Mix 1 teaspoon cornflour with 2 tablespoons water to make a slurry. Add this to the pan and stir continuously for 1 minute until the sauce thickens and turns glossy.

Step 10: Combine Fried Paneer with Sauce

Add the fried paneer pieces to the thickened sauce. Toss gently for 2 minutes so the paneer is well coated and heated through.

Step 11: Garnish and Serve

Add 2 tablespoons chopped spring onion greens. Mix well and serve hot as a starter or with fried rice.

• Cut paneer into slightly long pieces for better texture.

• Do not overcrowd the pan while frying paneer to ensure even crispiness.

• Mix cornflour slurry well to avoid lumps in the sauce.

• Replace paneer with tofu for a vegan version.

• Add bell peppers and carrots for extra crunch and flavor.