Empty My Fridge
Paneer manchurian recipe | Indo chinese paneer manchurian recipe
Ingredients
- Paneer200 g
- Flour7 tbsp + 1 tsp
- Salt¼ tsp
- Chili powder½ tsp
- Oil1 tbsp
- Garlic½–¾ tbsp
- Ginger½–¾ tbsp
- Scallion6 tbsp
- Bell pepper¼–½ cups
- Tamari1 ½ tbsp
- Tomato sauce2 tbsp
- Sugar¾–1 tsp
- Black pepper½–¾ tsp
- Vinegar½–¾ tsp
Instructions
- Make the batter: mix the corn flour, all-purpose flour, salt and chilli powder in a bowl, adding just enough water to make a thick but free-flowing batter.
- Heat oil for deep frying in a kadai. Test it by dropping in a little batter; it should sizzle and rise without browning.
- Dip the paneer cubes in the batter and carefully drop them into the oil. Leave them undisturbed for a minute or two until the coating sets.
- Fry on medium heat, stirring often, until golden and crisp. Drain the paneer in a steel colander.
- Make the slurry: stir 1 teaspoon corn flour into 1/2 cup water until smooth.
- Heat 1 tablespoon oil in a wok on high heat. Add the garlic and ginger and stir-fry for about a minute.
- Add the spring onion whites and fry for a minute or two, then add the capsicum and stir-fry for another minute.
- Pour in the soy sauce, tomato sauce and corn slurry (stir it again before pouring), adding more water if needed. Reduce the heat to medium and add the sugar. Taste.
- Add the black pepper, salt and vinegar if needed. Let the sauce boil and thicken.
- Add the fried paneer and spring onion greens, toss to coat, and serve hot.
Summarized from Swasthi's Recipes's video. Watch it for the details.
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GarlicGingerScallionBell pepperTomato saucePaneer
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