It is always recommended to use comparatively harder paneer cubes in
any Indo-Chinese recipes. Perhaps because the recipes follow a 2 step
process with deep frying and sautéing, or otherwise it may lose its
shape.
INGREDIENTS
for frying paneer:
½ cup corn flour
2 tbsp maida
1 tsp chili powder
½ tsp salt
1 tsp ginger garlic paste
water, for batter
20 cubes paneer
oil, for deep frying
for Manchurian sauce:
2 tbsp oil
5 cloves garlic, finely chopped
1 inch ginger, finely chopped
2 green chilies, slit
2 tbsp spring onion, chopped
½ onion, petals
½ capsicum, cubed
2 tbsp tomato sauce
2 tbsp vinegar
2 tsp soy sauce
½ tsp pepper powder
½ tsp salt
2 tbsp chili sauce
PREPARATIONS
take ½ cups corn flour, 2 tbsp maida, 1 tsp chili powder, ½ tsp salt, and 1 tsp ginger-garlic paste in a bowl.
Add water as required and prepare a smooth lump free batter.
Dip the 20 cubes paneer coating the batter uniformly.
Deep fry in hot oil, keeping the flame on medium.
Drain off once the paneer turns golden brown and crunchy. Keep aside.
In a large wok/ kadai, heat 2 tbsp oil.
Add 5 cloves garlic, 1 inch ginger, 2 chili, 2 tbsp spring onion. Stir fry on high flame.
Also, add ½ onion, ½ capsicum and stir fry till the capsicum turn crunchy.
Now add 2 tbsp tomato sauce, 2 tbsp vinegar, 2 tsp soy sauce, ½ tsp pepper powder, ½ tsp salt, and 2 tbsp chili sauce.
Stir fry till the sauces turn aromatic.
Add in fried paneer cubes, 2 tbsp spring onion and mix making sure the sauces are coated well.
Finally, enjoy Paneer Manchurian Recipe with fried rice.