DRY PANEER MANCHURIAN RECIPE / CHILLI PANEER RECIPE RESTUARANT STYLE (2024)

• 200 gms Paneer / Cottage Cheese

For batter :

• 3 tbsp cornflour
• 3 tbsp Maida All purpose flour
• 1 tbsp Rice flour, ( optional ) ; for extra crispiness
• 1/4 tsp Soya sauce
• 1 tsp Garlic paste
• 1 tsp Green Chilly, ;very finely chopped or paste
• 1/2 tsp Red chilli powder, ; adds some color to the batter
• Salt, - as per taste
• Oil to deep fry

For the Manchurian Sauce:

• 1-2 tbsp Oil
• 1 Big onion, finely chopped
• 2 - 4 Spring Onions, greens;finely chopped
• 6 - 7 flakes Garlic, ,very finely chopped
• 2 Green Chilli, slit length wise
• 1 -medium size capsicum
• 1 tsp Vinegar
• 2 tsp Soya sauce
• 2 tsp Red Chilli Sauce
• 3 tsp Tomato Sauce / ketchup
• 1 tsp Red chilli powder
• 1 - 2 tsps cornflour, (Optional) .See NOTES below .
• Salt, - little

• Cube paneer and add all the paneer cubes to hot water .Let it remain until ready to use. This gives paneer a soft melt-in-mouth texture.When ready to use drain out hot water and use.

  

• Mix all ingredients except oil mentioned under "batter " with little water and make a medium consistency batter (like dosa batter).

  

• Heat oil in a frying pan or kadai.

• When oil is hot , dip each paneer cubes into the batter . Make sure that each part is quoted well.

  

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• Deep fry on medium flame till they are golden brown and crisp.Take them out from frying pan and remove excess oil.

  

• Repeat the process with the remaining Paneer cubes .You might require 2-3 batches to fry the above quantity paneer caubes. So have some patience and dont overload the frying pan to finish it off soon. By doing so , the end result will not be crispy but soggy.

  

• After all the cubes have been fried, proceed to make manchurian sauce.

Preparing Manchurian Sauce

• Whisk cornflour in 1/4 cup of water till it dissolves and no lumps are formed.Keep aside.

• Heat oil in a large wok. When the oil is piping hot, throw in garlic, green chilli and onion. Saute for 1 -2 mins till lightly brown. Then add capsicum. Saute for another 1 -2 mins. Capsicum should retain its crunchiness. The flame should be high in this process .

  

• Simmer the flame. Add all the sauces 1 by 1. Add salt ,red chilli powder and cornflour water mixture. Mix well.If you feel, you can add few more tbsps of water.Cook for 2-3 minutes,let it boil so that sauce consistency is obtained.Manchurian sauce is ready.

  

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Preparing Paneer Manchurian

• Keep the flame on high .Add the fried paneer pieces to the manchurian gravy ,combine and toss them on a high flame for 1-2 minutes.Add chopped spring onions.Toss once more .Switch off the flame.

  

• Serve immediately and enjoyy piping hot crispy spicy Paneer Manchurian.

  

• If you want dry paneer manchurian , then omit the step of adding cornflour mixed in water. Also dont add any extra water. Just toss the fried paneer pcs in the combined mix of sauces.
• if you want to cut the calorie , instead of deep frying paneer cubes , you can shallow fry them on pan