Paneer Manchurian

Paneer Manchurian is a delightful Indo-Chinese fusion dish featuring crispy paneer (Indian cottage cheese) balls tossed in a flavorful Manchurian sauce. The paneer balls are made from a mixture of paneer, flour, spices, and vegetables, deep-fried until golden brown and crispy. The Manchurian sauce is a tangy and savory blend of garlic, ginger, onions, capsicum, and a combination of sauces like soy, chili, and tomato ketchup, thickened with corn flour. This dish is a perfect balance of Indian and Chinese flavors, making it a popular appetizer or side dish in many restaurants and homes.

Here’s a detailed recipe to make Paneer Manchurian:

Ingredients:

For Paneer Balls:

• 250 grams paneer (Indian cottage cheese), crumbled or grated
• 3-4 tablespoons all-purpose flour (maida)
• 2 tablespoons corn flour
• 1 tablespoon ginger-garlic paste
• 1 teaspoon green chili paste (adjust to taste)
• 1 small onion, finely chopped
• 1 small capsicum (bell pepper), finely chopped
• Salt to taste
• Oil for deep frying

For Manchurian Sauce:

• 2 tablespoons oil
• 1 tablespoon finely chopped garlic
• 1 tablespoon finely chopped ginger
• 2-3 green chilies, slit
• 1 small onion, finely chopped
• 1 small capsicum (bell pepper), finely chopped
• 2 tablespoons tomato ketchup
• 1 tablespoon soy sauce
• 1 tablespoon chili sauce
• 1 tablespoon vinegar
• 1 tablespoon corn flour mixed in ¼ cup of water (for thickening)
• Salt to taste
• 1 tablespoon chopped spring onions (for garnish)

Instructions:

Preparing Paneer Balls:

1. In a mixing bowl, combine crumbled paneer, all-purpose flour, corn flour, ginger-garlic paste, green chili paste, chopped onion, chopped capsicum, and salt.
2. Mix everything well to form a dough-like mixture. If the mixture feels too dry, you can add a little water to bind it together.
3. Divide the mixture into small portions and roll them into smooth balls. Ensure there are no cracks.
4. Heat oil in a deep pan over medium heat for frying.
5. Once the oil is hot, carefully drop the paneer balls into the hot oil and fry them until they turn golden brown and crispy. Remove them from the oil and drain excess oil on paper towels. Keep aside.

Making Manchurian Sauce:

1. Heat 2 tablespoons of oil in a pan over medium-high heat.
2. Add chopped garlic and ginger. Sauté for a minute until they turn aromatic.
3. Add slit green chilies and chopped onions. Cook until onions turn translucent.
4. Now, add chopped capsicum and sauté for a couple of minutes until they are slightly tender but still crunchy.
5. Add tomato ketchup, soy sauce, chili sauce, and vinegar. Mix well and cook for another minute.
6. In a small bowl, mix corn flour with water to make a slurry. Add this slurry to the pan, stirring continuously.
7. Allow the sauce to simmer and thicken. Adjust the consistency by adding more water if needed.
8. Once the sauce reaches the desired consistency, add salt to taste and mix well.
9. Add the fried paneer balls to the sauce and toss gently until they are well coated with the sauce.
10. Garnish with chopped spring onions.
11. Serve hot as an appetizer or as a side dish with fried rice or noodles.

Enjoy your delicious Paneer Manchurian!