Ingredients
350g paneer
1 capsicum
1 small onion
1 bunch spring onions
1 tablespoon Soya sauce
1 teaspoon tomato ketchup
2 garlic cloves
½ teaspoon chili sauce
¼ teaspoon crushed black pepper
2 teaspoon corn flour
2 tablespoon oil
For the Paneer Marinade:
1 teaspoon garlic paste
¼ teaspoon crushed black pepper
¼ teaspoon red chilli flakes
2 tablespoon corn flour
Oil for shallow frying or deep frying
Salt to taste
Water as needed
Cooking Instructions
Cut the paneer small cubes.Marinade paneer (cottage cheese) with the garlic paste, crushed black pepper, chilli flakes and salt. Keep for 15 to 30 mins.Add the corn flour to marinade paneerand mix well. Sprinkle a little water and coat all paneer pieces with corn flour. Now shallow fry them (on each side) or deep fry until they are golden brown. Drain the excess oil on kitchen paper and keep aside.
Chop the spring onions and onions. Dice the green pepper (capsicum). Chop the garlic.Heat the oil in a wok or pan. When the oil is heated, add the chopped onions and spring onion whites (add some spring onion greens as well, keep some onion greens aside for garnishing). Stir fry the onions on high heat for 2 mins. Make sure onions don’t burn.Add chopped garlic and diced green pepper (capsicum). Stir fry for 2 mins.Now add tomato ketchup, soya sauce and chilli sauce. Mix well.Add corn flour, salt and crushed black pepper. Keep stirring.Add 1-2 tablespoon water and keep stirring for the dry paneer manchurian recipe. Add the fried marinade paneer pieces. Mix well and make sure sauce is coated to paneer pieces properly.Mix 2 tablespoon corn flour in cold water and add to pan. When gravy gets transparent (about 3-4 mins), add fried marinade paneer pieces. If you want more gravy, you can add more water and corn flour to this paneer manchurian gravy recipe.
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