Paneer Manchurian Recipe:
Paneer Manchurian is a well-known Indo-Chinese dish that features paneer (Indian cottage cheese) coated in a flavorful and tart Manchurian sauce. The dish is a combination of Indian and Chinese cuisines, combining the surface of paneer with the fiery and tart flavors of Manchurian sauce.
Dry and spicy Paneer Manchurian is one of the best Indo-Chinese recipes. This recipe is comparable to gobi manchurian but employs delicate paneer cubes instead of cauliflower florets. It is one of the simple paneer dishes of Indo-Chinese cooking and a perfect party nourishment as well.
Here’s a recipe for Paneer Manchurian, a prevalent Indo-Chinese dish that includes juicy paneer cubes in a flavorful and tart sauce.
Preparation Time: 10 minutes
Cooking Time: 35 minutes
Serves: 4 servings
Ingredients:
| 250 gms (1/2 lbs) Paneer (cottage cheese) |
| 250 gms (1/2 lb) Paneer (cottage cheese) |
| 4 tablespoons Cornflour (corn starch) |
| 1/2 teaspoon Garlic Paste |
| 1/2 teaspoon Ginger Paste |
| Cooking Oil |
| Salt |
| 1/4 cup Water |
| For Sauté |
| 1/2 teaspoon Garlic Paste |
| 1/2 teaspoon Ginger Paste |
| 1/4 cup finely chopped Capsicum |
| 1 small Onion, finely chopped |
| 1 Green Chilli, finely chopped |
| 2 tablespoons finely chopped Spring Onion |
| 2 tablespoons Cooking Oil |
| 1 tablespoons Soy Sauce |
| 1/2 tablespoon Chilli Sauce |
| 2 tablespoons Tomato Ketchup |
| Salt |
Directions for Manchurian :
1. Cut paneer (cottage cheese) into little cubes. Blend maida flour, cornflour, salt, ginger paste, and garlic paste with 1/4 cup water in a bowl and make a thick hitter. Include paneer cubes to the arranged hitter, blend, and let them marinate for 20 minutes.
2. Warm oil in kadai (pan). Profound sear marinated, batter-coated paneer cubes over medium fire until they turn brilliant brown.
3. Deplete and exchange them to a plate having permeable kitchen paper spread on it (to expel overabundance of oil).
Directions for Sauté :
1. Warm 2 tablespoons oil in a wide, thin-bottomed pan on medium fire. Include ginger paste, and garlic paste and sauté for 30 seconds on medium flame.
2. Include chopped green chili, diced capsicum, and diced onion. Sauté for 2-3 minutes.
3. Include soy sauce, tomato ketchup, chili sauce, and salt. Include browned paneer pieces and spring onion; blend well. Hurl everything numerous times and cook for 1-2 minutes on tall flame.
4. Paneer manchurian dry is prepared. Decorate with chopped spring onion and serve.
Tips and Variations:
- Chilli sauce and soy sauce are the fundamental flavoring fixings in any manchurian recipe. You can alter the amount of these two sauces to get the desired flavor.
- The arranged hitter ought to not be as well thick or as lean. Lean batter will not coat paneer cubes well and thick batter will not make a fresh external layer.
- If you are remaining at a put where paneer is not accessible in store, at that point either you can make it at domestic or utilize tofu.
Taste: Soft and fiery with a decent complex flavor of soya sauce, ginger, and garlic.
Serving Ideas: Serve it as a starter or as an evening snack with tomato ketchup and chili sauce.