Dry Paneer Manchurian Recipe
This easy paneer manchurian recipe is a keeper of a recipe if you are a fan of Indo-Chinese cuisine, as well as Paneer. Here, fried pieces of paneer are batter fried and then tossed in a thick, sweet & sour gravy. This paneer manchurian dry recipe is perfect for snacking with drinks or to be served as a side to fried rice or noodles and a gravy side dish.
Servings 2 people
Equipment
- Stove Top
- Mixing Bowl
- Frying Pan
Ingredients
- 200 gms Paneer
- ½ cup All-purpose Flour
- ¼ cup Cornflour
- Salt to Taste
- 1 tsp Red Chili Powder
- Sunflower Oil for shallow frying
- 2 tbsp Olive Oil for gravy base cooking
- 1 tbsp Ginger Finely chopped
- 1 tbsp Garlic Finely chopped
- ¼ cup Spring Onion
- ¼ cup Capsicum
- 2 tbsp Soya Sauce
- 2 tbsp Ketchup
- 1 tsp Apple Cider Vinegar
- ½ tsp Pepper powder
Instructions
- Whisk a smooth batter using flour, cornflour, salt, freshly cracked peppercorns and red chilli powder. Drop the paneer cubes in the batter and let it coat the cubes uniformly
- Heat oil in a wide pan and fry the panner till they turn golden on each side
- Once done, take them out and keep them aside
- Drain the oil in a glass container and let it cool. Pour some olive oil into the same pan and let it heat up
- Add the grated ginger and finely chopped garlic in the oil and let it sizzle for a couple of minutes
- Then add chopped spring onion and finely chopped capsicum in it. Give it a stir fry on medium-high heat till they soften up a bit
- Now, add the sauces like soy sauce, ketchup and vinegar. You can use normal white vinegar or brown vinegar as well
- Give everything a stir. Whisk a teaspoon of cornflour in a bowl with some water and pour it into the prepared gravy. It will start thickening
- Add the fried paneer pieces and toss everything together. Let the gravy source coat the paneer cubes nicely
- Turn off the heat and serve. Garnish with some chopped spring onion on top