Ingredients for Paneer Manchurian

paneer
paneer manchurian

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!

Origin of Paneer Manchurian:Paneer Manchurian is an Indo-Chinese dish, which is a fusion of Chinese cooking techniques and Indian flavors. The origin of Indo-Chinese cuisine can be traced back to the early 20th century when Chinese immigrants came to India, particularly to Kolkata (Calcutta), and adapted Chinese recipes with local spices and ingredients. Paneer, a staple in Indian cooking, was incorporated into the dish to suit the vegetarian preferences of the Indian population. This unique blend gave birth to a range of popular dishes like Chili Paneer, Gobi Manchurian, and Paneer Manchurian, which have become a significant part of Indian restaurant menus.Types of Paneer Manchurian:Dry Paneer Manchurian:This version has a very minimal sauce, making it crispy and dry. It’s served as an appetizer or snack and is great for dipping in sauces or even served as a starter at parties.Gravy Paneer Manchurian:This version has a thicker, more substantial sauce and is often served with rice, noodles, or even roti. The sauce is typically richer and more flavorful, making it perfect for those who enjoy a saucy dish.Spicy Paneer Manchurian:If you love spicy food, you can increase the number of green chilies, use extra chili sauce or red chili powder, or even add some chili paste for a bold, fiery flavor. This version adds a robust heat to the dish.Sweet Paneer Manchurian:To add a touch of sweetness, you can increase the sugar in the sauce. This is a sweet-salty version that can balance the acidity of the vinegar and the umami of soy sauce. It’s not too common but is preferred in some regional variations.Paneer Manchurian with Vegetables:Add more veggies to the dish like carrots, cabbage, mushrooms, or baby corn to make it heartier. The added vegetables give it an extra crunch and texture.Paneer Manchurian Balls:Instead of frying individual cubes of paneer, you can make small paneer balls with a batter or mix of paneer, bread crumbs, and some spices. These balls are fried and then tossed in the sauce.