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Paneer Manchurian: Your New Favourite Chatpata Treat!

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Chef Curry Do’pyaza

Paneer Manchurian: Your New Favourite Chatpata Treat!

Namaste Dosto! And a warm “Kem Chho?” to all my Gujarati friends! Chef Curry Do’pyaza here, back in your kitchens with a dish that’s guaranteed to bring a smile to your face. Today, we’re diving headfirst into the vibrant world of Indo-Chinese cuisine with a recipe that’s both incredibly tasty and surprisingly easy: Paneer Manchurian!

This delectable dish is a star during Diwali celebrations, adding a spicy kick to the festive spread. You’ll also find it gracing tables during family get-togethers and birthday parties. The beauty of Paneer Manchurian is that it’s a crowd-pleaser, loved by kids and adults alike. It’s a perfect dish for a cozy winter evening or a fun summer barbecue.

A Little History Lesson

While the name sounds distinctly Chinese, Manchurian is actually an Indo-Chinese creation. It’s believed to have originated in Kolkata, India, where Chinese immigrants adapted their cooking styles to suit the Indian palate. Over time, it has become a beloved dish in India and around the world, showcasing the beautiful fusion of two rich culinary traditions.

Get Ready to Cook!

  • Preparation Time: 20 minutes
  • Cooking Time: 25 minutes

What You’ll Need (Ingredients):

For the Paneer:

  • 200 grams Paneer (Indian Cheese), cut into bite-sized cubes
  • 2 tablespoons Maida (All-Purpose Flour)
  • 1 tablespoon Cornflour (Cornstarch)
  • 1 teaspoon Adrak-Lahsun Paste (Ginger-Garlic Paste)
  • ½ teaspoon Lal Mirch Powder (Red Chili Powder)
  • Salt to taste
  • Oil for deep frying

For the Manchurian Sauce:

  • 2 tablespoons Oil
  • 1 tablespoon finely chopped Lahsun (Garlic)
  • 1 tablespoon finely chopped Adrak (Ginger)
  • 2-3 Hari Mirch (Green Chilies), finely chopped (adjust to your spice level!)
  • 1 medium Pyaz (Onion), finely chopped
  • 1 medium Shimla Mirch (Capsicum/Bell Pepper), finely chopped
  • 2 tablespoons Soy Sauce
  • 1 tablespoon Green Chili Sauce
  • 1 tablespoon Tomato Ketchup
  • 1 teaspoon Sirka (Vinegar)
  • 1 teaspoon Sugar
  • 1 tablespoon Cornflour (Cornstarch) mixed with 2 tablespoons water (for slurry)
  • Spring Onion Greens for garnish

Let’s Get Cooking! (Step-by-Step Instructions)

  1. Marinate the Paneer: In a bowl, gently combine the paneer cubes with maida, cornflour, ginger-garlic paste, red chili powder, and salt. Make sure each piece is nicely coated. This helps the paneer stay delightfully crispy.
  2. Fry the Paneer: Heat oil in a kadhai (wok) or deep frying pan over medium heat. Carefully drop the marinated paneer cubes into the hot oil and fry until they turn golden brown and beautifully crispy. Remove them with a slotted spoon and place them on a paper towel to drain excess oil.
  3. Prepare the Manchurian Sauce: Heat oil in a wok or large pan. Add chopped garlic, ginger, and green chilies. Sauté for a minute until the aroma fills your kitchen with a tantalizing fragrance.
  4. Add the Veggies: Add chopped onions and capsicum. Sauté until they become slightly soft and translucent.
  5. Sauce it Up: Pour in soy sauce, green chili sauce, tomato ketchup, vinegar, and sugar. Mix well and bring the sauce to a simmer.
  6. Thicken the Sauce: Add the cornflour slurry (cornflour mixed with water) to the sauce while stirring continuously. This will help thicken the sauce to a lovely, glossy consistency.
  7. Combine and Coat: Gently add the fried paneer cubes to the Manchurian sauce. Toss them gently to ensure they are evenly coated with the flavorful sauce.
  8. Garnish and Serve: Garnish with freshly chopped spring onion greens. Serve hot and enjoy the explosion of flavors!

Chef’s Tips for a Perfect Paneer Manchurian:

  • Don’t Overcrowd the Pan: When frying the paneer, fry it in batches to prevent the oil temperature from dropping. This ensures even cooking and maximum crispiness.
  • Adjust the Spice: Feel free to adjust the amount of green chilies and red chili powder to suit your spice preference.
  • Fresh is Best: Use fresh ginger, garlic, and green chilies for the most authentic and flavorful sauce.

Cooking it Your Way:

  • Gas Stove: The traditional method, perfect for controlling heat and achieving that smoky wok flavor.
  • Induction Stove: Offers precise temperature control for consistent results.
  • Air Fryer: For a healthier, oil-free version, air fry the marinated paneer at 375°F (190°C) for 10-12 minutes, flipping halfway through.
  • Oven: Bake the marinated paneer at 400°F (200°C) for 15-20 minutes, flipping halfway through, for a baked version.

Nutritional Information (Approximate per serving):

  • Calories: 350-400
  • Protein: 15-20g
  • Carbohydrates: 30-35g
  • Fat: 20-25g

Serving Suggestions:

  • Serve Paneer Manchurian as a starter or a main course.
  • Pair it with Hakka Noodles or Fried Rice for a complete Indo-Chinese meal.
  • Garnish with extra spring onion greens and a sprinkle of sesame seeds for added visual appeal.

So there you have it, folks! A simple, delicious, and utterly irresistible Paneer Manchurian recipe that’s sure to become a family favorite. Now, get into your kitchen, put on your apron, and create some magic! I know you can do it! Try this delicious recipe at home and share it with your friends and family.