A spicy, flavourful Manchurian is a delight to savour with a dish of noodles or steamed rice. It has a velvety gravy that mingles with the other components to create that special magic. Try your hands today at Paneer Manchurian, made with a block of wonderful Verka Paneer! It’s sweet, sour, spicy, and tangy, all at the same time!
Restaurant Style Paneer Manchurian
- 400 gm Verka Paneer, cut into large cubes
- 2½ + 2 tbsp cornflour
- 5 tbsp maida
- 2-3 cups of water
- Salt and pepper to taste
- 1 tsp sugar
- Oil for frying
- 1½ tbsp each finely chopped ginger and garlic
- 1 or 2 green chilli cut into strips
- 1¼ cup spring onions chopped, greens separated
- 1 tbsp each tomato ketchup, soy sauce, vinegar, and chilli sauce
- Mix maida, little salt & pepper, and 2 tbsp of cornflour together in a deep bowl. Add water to make a batter. Dip the paneer pieces into the bowl and stir gently to coat.
- Heat the oil and fry the paneer till golden brown. Drain and keep aside.
- Heat 2 tbsp oil in a saucepan, add ginger, garlic and green chillies. Saute briefly.
- Tip the spring onion whites into the pan and fry till lightly coloured.
- Add ketchup, chilli sauce, soy sauce, vinegar, salt, pepper, and a teaspoon of sugar.
- Pour in one and a half cups of water and bring to a simmer
- Make a slurry of ¾ cups of water and the remaining cornflour.
- Pour the slurry slowly into the pan. Keep stirring as you do so. Do not pour in the whole amount unless needed.
- When the gravy looks the desired thickness, add the fried paneer pieces.
- Re-warm and check the flavour and thickness.
- Remove from the flame and serve garnished with the spring onion greens.
Note: Sesame (til ) oil imparts a lovely flavour to the Manchurian. If you wish, use it in place of refined oil for this dish. Green chillies are optional. Use less vinegar if you prefer a less tart gravy.