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How to make Paneer manchurian

[Edited By: Astha]

Thursday, 4th July , 2019 11:47 am

Cuisine Indo Chinese

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

servings 2
Calories 343kcal

Ingredients

For frying paneer:

100-125 grams Paneer cut into cubes
1 tablespoon All purpose flour (Maida)
1 tablespoon Cornflour (corn starch)
Salt to taste
1/8 teaspoon Black pepper powder
2 tablespoons Water
Oil for deep frying

For the thick sauce:

1 ½ tablespoons Oil
2 teaspoons Ginger finely chopped or minced
2 teaspoons Garlic finely chopped or minced
1 Green chili finely chopped
1 teaspoon Celery finely chopped (optional)
½ cup Onion finely chopped
Salt to taste
? teaspoon Black pepper powder
¼ teaspoon Red chili flakes optional
1 ½ tablespoons Soy sauce
1 tablespoon Tomato Ketchup
2 teaspoons Chilli sauce
1 teaspoon White distilled vinegar
2 tablespoons Spring onion (green onion or scallion) , Green part chopped

Instructions For Frying paneer:

First heat the oil on medium heat for deep frying.

To make the batter, mix all-purpose flour, corn starch, salt and pepper in a bowl. Make lump free, thick yet runny batter by adding water.

Once the oil is hot, dip the paneer cubes into the batter from all the sides and add into the hot oil.

Fry till they are light golden brown and crisp from all the sides then remove it to a paper towel-lined plate. Keep it aside.

Making Paneer Manchurian Dry Recipe:

Heat the oil in a pan on medium heat. Once hot saute ginger, garlic, green chili and celery for 40-60 seconds. Do not burn the garlic.

Now add onion and pinch of salt. Cook till they are soft and translucent.

Mix in black pepper powder, red chili flakes and all the sauces (soy sauce, ketchup, chili sauce, and vinegar.) Cook for a minute and then turn off the stove, let it cool for a minute.
Then add fried paneer and spring onion greens. Mix well so the sauce is coated to all the pieces.

Before serving garnish with more spring onion greens.

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How to make Paneer manchurian

Instructions For Frying paneer:

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