Paneer Manchurian is one of the most loved Indo-Chinese appetizers which is yummy and easy to make. From children to elderly, everyone loves this dish because of its various flavour profiles and it can be paired with almost anything. It is tangy and has crispy yet soft fried paneer pieces with a hint of sweetness. It is a must-try for kitty parties, small parties or while hosting friends or family. If you are looking forward to making a restaurant-style Paneer Manchurian in a jiffy, then here is a great recipe for you.
It is quite easy to get confused between Paneer Manchurian gravy and Chilli Paneer, however, the main difference between the gravies is the use of tomato ketchup and higher amounts of soya sauce in the Manchurian dish that sets it apart.
Recipe-
In a kadhai, depending on its size, pour oil for deep frying.
Meanwhile, in a mixing bowl add a quarter cup of maida, 3 tablespoons of corn flour, a quarter spoon of salt and half a teaspoon of Kashmiri red chilli powder. Add a little bit of water to make a batter that is neither too thick nor too thin. To it, add the paneer cubes to coat with the batter properly.
Now, add the coated paneer in the hot oil to deep fry it. After some time, when they turn a goldish colour, stir them. Remove them from the kadhai once done.
Add a teaspoon of corn flour to a small bowl, mix it with a bit of water and keep it aside.
In a pan, pour oil in it and when it becomes hot, saute it with 1 chopped onion and tomato.
Then add salt and sugar as per your taste.
Next, add ginger garlic paste and saute it properly for 2 minutes till the raw smell goes away. Add chilli powder to it and saute it. Then pour some water in it and let the whole thing cook.
Add tomato ketchup, soya sauce and vinegar in the gravy and mix it well and then add the paneer fry to it. As the gravy starts to thicken, add the fried paneer pieces and cook for a couple of minutes.
Switch off the flame and add spring onion as garnish and your Paneer Manchurian gravy is ready.
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