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.