Friday 3 April 2015

PANEER MANCHURIAN

PANEER MANCHURIAN

 
 



INGREDIENTS
  • Paneer cubes - 200 grams
  • Capsicum (chopped) - 1/2 medium sized
  • Cabbage (chopped) - 1/2 medium sized
  • Ginger (grated) - 1/2 inch
  • Corn flour - 2 tablespoons
  • Water - 1/4 cup + 1/4 cup
  • Soya sauce - 1-2 tablespoons
  • Vinegar - 1/2 teaspoon
  • Tomato ketchup - 2 tablespoons
  • Sugar - 1/4 teaspoon
  • Oil - 2 tablespoons + for deep frying
  • Salt to taste
  • Black pepper powder - 1/4 teaspoon

METHOD
  • Mix 1 tablespoon cornflour in 1/4 cup water.
  • Next, heat oil for deep frying.
  • Now dip paneer cubes in water & cornflour mix.
  • Deep fry in hot oil till it turns golden brown in colour.
  • Take them out on a paper towel & keep aside.
  • Now, in order to make cabbage ready to eat, boil water in a pan.
  • Add chopped cabbage to the boiling water.
  • Boil for a minute and turn off the flame.
  • Strain off the excess water & cabbage is ready to use.
  • Next, we prepare gravy for the Manchurian.
  • Heat 2 tablespoons oil in a pan.
  • Add grated ginger to it.
  • As it crackles, add chopped capsicum & cabbage to it.
  • Sauté these vegetables together for 3-4 minutes.
  • Add salt and black pepper powder to it. Mix well.
  • Next add soya sauce, vinegar & tomato ketchup to the mixture.
  • After cooking them for a minute, add 1 cup water to it.
  • Bring it to a good boil and add (1 tablespoon cornflour + 1/4 cup water) to it.
  • Lower the flame and let it simmer till a nice slightly thick gravy is formed.
  • Add sugar to the gravy at this point.
  • Once the gravy is ready, add fried paneer cubes to it & cook for another 5 minutes.
  • Once well cooked, turn off the flame.
  • Paneer Manchurian is ready to serve.

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