Paneer Manchurian is a popular Indo-Chinese dish made with cubes of paneer (Indian cottage cheese) that are deep-fried and then tossed in a flavorful, tangy, and spicy sauce made with soy sauce, vinegar, ginger, garlic, and green chilies. It's a perfect appetizer, snack, or side dish to serve with fried rice or noodles. Here’s a detailed breakdown of the Paneer Manchurian: Ingredients:For the Paneer: Paneer (Indian cottage cheese): 250-300 grams, cut into small cubes Cornflour: 3-4 tablespoons (to coat the paneer cubes for crispiness)All-purpose flour (Maida): 1 tablespoonRice flour: 1-2 tablespoons (helps in making the coating crisp)Ginger-garlic paste: 1 teaspoonChili powder: ½ teaspoon (for mild spice)Salt: To tasteWater: As needed to make the batterOil: For deep fryingFor the Manchurian Sauce:Oil: 2-3 tablespoonsGinger: 1-inch piece, finely chopped or gratedGarlic: 5-6 cloves, finely choppedGreen chilies: 2-3, slit or finely choppedOnion: 1 medium, choppedCapsicum (Bell pepper): 1 medium, chopped (optional)Soy sauce: 1 tablespoonTomato ketchup: 1 tablespoonVinegar: 1 tablespoonChili sauce: 1 tablespoon (optional, for extra heat)Sugar: ½ teaspoon (optional, balances the tanginess)Water: ½ cup (for the sauce)Cornflour slurry: 1 tablespoon cornflour mixed with 2 tablespoons water (to thicken the sauce)Spring onions: For garnishSalt: To tasteBlack pepper: A pinch (optional)Preparation:1. Prepare the Paneer:Make the batter: In a bowl, combine cornflour, all-purpose flour, rice flour, ginger-garlic paste, chili powder, and salt. Add water little by little to form a smooth batter that can coat the paneer cubes.Coat the paneer: Dip the paneer cubes in the batter, ensuring they are well-coated.Fry the paneer: Heat oil in a deep frying pan over medium heat. Fry the batter-coated paneer cubes until golden brown and crispy. Remove and drain excess oil on a paper towel.2. Make the Manchurian Sauce:Sauté aromatics: In a pan or wok, heat 2 tablespoons of oil. Add the chopped ginger, garlic, and green chilies. Sauté for 30 seconds or until fragrant.Add onions and bell peppers: Add chopped onions and bell peppers (if using) and stir-fry for 2-3 minutes, ensuring they remain slightly crunchy.Add sauces: Stir in the soy sauce, tomato ketchup, vinegar, and chili sauce (if using). Mix well.Prepare the sauce: Add water and bring it to a simmer. Once it begins to bubble, add the cornflour slurry (cornflour mixed with water) to thicken the sauce.Season the sauce: Add sugar, salt, and black pepper to taste. Stir well and let it cook for a couple of minutes until the sauce thickens and coats the vegetables.3. Combine and Serve:Add fried paneer to the sauce: Once the sauce has thickened to your desired consistency, gently add the fried paneer cubes to the sauce. Toss them carefully to coat the paneer well with the sauce.Garnish: Garnish with chopped spring onions or cilantro.Serve the Paneer Manchurian hot with fried rice, noodles, or as an appetizer!Variations:Dry Paneer Manchurian: If you prefer the dish to be dry (not too saucy), you can make a thicker sauce and serve it with minimal gravy.Gravy Paneer Manchurian: If you want a gravy version, increase the amount of water and cornflour to make a more saucy consistency.Chili Paneer Manchurian: If you want the dish spicier, increase the amount of green chilies or add chili paste.Tips:Ensure the oil temperature is right when frying the paneer to achieve a crispy coating.Don't overcook the paneer in the sauce; toss it gently to retain its texture.You can also add other vegetables like cabbage or carrots to enhance the flavor and texture of the dish.This dish is flavorful, savory, and a crowd-pleaser at any party or meal. Enjoy!
