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Paneer Manchurian - Indo Chinese Dish How to make it at home

posted 28 Dec 2013, 06:00 by R A   [ updated 28 Dec 2013, 06:52 ]
When we eat out, kids love to taste something different and one such different item is Manchurian of any kind. And now, its time to make it at home as kids want it more. So for tonight's dinner I made Naan and Paneer Manchurian.

Paneer - 250 gms
Onion- 4 nos
Tomato - 1 no.
Spring Onions - 3 stems
Green Chilly - 2 nos
Ginger Garlic Paste - 1 tbsp
Soy Sauce - 1 tbsp
Tomato Ketchup - 1 tbsp
Corn Flour - 2 tbsp
Pepper Powder - 1/4 tbsp
Red Chilly Powder - 1/2 tbsp
Coriander Powder - 3/4th tbsp
Cumin Powder - 3/4th tbsp
Water - 1 cup
Oil- 1/4 cup

Method :
Cut Paneer into cubes. In a shallow bowl, mix corn flour, 1/2 tbsp salt, Pepper powder, Red Chilly Powder, Coriander Powder, Cumin Powder. Add water to make it a paste. Mix well and ensure no lumps are formed. Add the Paneer cubes to it and let it marinate for about 15 mins.

Chop onions finely. Grind tomato to a puree. Chop spring onion leaves into bits.

In a shallow pan add 1/2 of the oil and shallow fry the Paneer cubes till they become golden brown in colour. Remove drain and set aside. The marinated paste will be left out donot throw it off, it could be used to thicken the manchurian gravy.

In the same pan, add the Spring onion leaves and saute a bit. Add Green Chillies, chopped onions, Tomato puree, ginger garlic paste and saute till it emits a nice aroma, do the whole process in low flame. Add the Paneer Cubes and saute a while before adding the soya sauce and tomato ketchup.

If you want it dry just saute a while and switch off the stove and transfer it to a serving bowl and decorate it with finely chopped coriander leaves and spring onions.

If you want to make it as a gravy for side dish, then add a cup of water and add the left over marination paste and bring it to boil. Keep stirring so that it does not settle at the bottom.When it turns glassy, remove from flame, transfer to a serving bowl, decorate it with finely chopped coriander leaves and spring onions and serve with any Roti or Chappati of your choice or even Veg Pulav and Fried Rice.