Paneer manchurian

De Swasthi's Recipes · 30 min

Ingredientes

Preparación

1. 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.
2. Heat oil for deep frying in a kadai. Test it by dropping in a little batter; it should sizzle and rise without browning.
3. 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.
4. Fry on medium heat, stirring often, until golden and crisp. Drain the paneer in a steel colander.
5. Make the slurry: stir 1 teaspoon corn flour into 1/2 cup water until smooth.
6. Heat 1 tablespoon oil in a wok on high heat. Add the garlic and ginger and stir-fry for about a minute.
7. Add the spring onion whites and fry for a minute or two, then add the capsicum and stir-fry for another minute.
8. 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.
9. Add the black pepper, salt and vinegar if needed. Let the sauce boil and thicken.
10. Add the fried paneer and spring onion greens, toss to coat, and serve hot.

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