Paneer Manchurian is simply made with Indian Cottage Cheese, cooked in delicious vegetables and Chinese sauces, which really make this recipe worth to eat. Paneer Manchurian is the typical Indo-Chinese recipe.

You can see Paneer Manchurian dish almost in every Chinese menu of Indian restaurants. Dry Paneer Manchurian is a good starter option for vegetarians and also can be served in gravy as a main course dish.

Preparation time: 5 minutes
Cooking time: 10 minutes
Servings: 2

Ingredients:

• 250 gms cottage cheese (paneer)
• 3 tsp cornflour
• 2 tsp garlic paste
• 2 tsp ginger paste
• 3-4 green chillies cut into slices
• 1 capsicum cut into slices
• 1 onion cut into slices
• 1 cup spring onions (green part only) finely chopped
• 1 small carrot cut into slices
• 1 tsp dark soy sauce
• 1 tsp red chilli sauce
• 1/4 tsp ajinomoto
• 1/2 tsp white pepper powder
• 1/2 tsp crushed black peppercorns
• 1/2 tsp vinegar
• Salt to taste
• Oil for frying

How to make Paneer Manchurian:

1. Cut the paneer into square pieces.
2. In a bowl add 2 tsp cornflour, 1 tsp ginger paste, 1 tsp garlic paste, crushed black pepper, salt and a pinch of red chilli sauce. Mix well. Make a thick batter.
3. Take the paneer pieces, dip in a batter and deep fry one by one in sufficient oil.
4. Fry until paneer turns golden in color and place the fried paneer on tissue paper.
5. Heat up a wok, add 2 tsp oil, as the oil heats, add remaining ginger garlic paste and green chillies. Saute for a minute.
6. Add slices of onion, carrot and capsicum.
7. Add salt, ajinomoto, white pepper powder, soy sauce, red chilli sauce. Toss and mix immediately.
8. Add 1 tsp cornflour diluted in 1/2 cup of water and mix well. Cook till the sauce thickens.
9. Now add fried paneer pieces and mix well.
10. Add vinegar and spring onions (green part).
11. Cook for 2 minutes on low flame.
12. Paneer Manchurian is ready to serve with Chinese fried rice or Schezwan fried rice.

Chef Tips:

1. If you want more gravy in it then add about 2 cups of water.
2. Mix the cornflour very slowly and keep stirring not to get the lumps in gravy.