If you love manchurians, then you’re going to love this new recipe by Chef Ranveer Brar.
The chef shared this easy, 10-minute Paneer Manchurian recipe and the best part is that it is not deep-fried!
So, to make sure you try out this recipe at home, we have given a complete breakdown of this recipe.
800 gm paneer 1-inch ginger 4-5 garlic cloves 1 onion 4-5 green chillies 1 ½ tbsp coriander stems 1-2 tbsp cornstarch slurry ½ cup spring onion Coriander leaves 2-3 tbsp light soy sauce 2 tbsp tomato ketchup 1 tbsp schezwan sauce 1 tsp vinegar 1 tsp sugar ½ tsp black peppercorns
1. In a shallow pan, take some oil and add paneer cubes to it. 2. Fry them until golden brown on both sides, then keep them aside for further use.
4. To make the sauce, in a bowl add light soy sauce, tomato ketchup, schezwan sauce, vinegar, sugar, black peppercorns, and water and give them all a good mix. 5. Keep it aside as well for further use.
6. Now, in a deep kadai, add some oil and add ginger and garlic to it. Saute it for a few minutes. 7. Next, add onion, green chillies, and tender coriander stems, and saute it for a while. 8. Time to add the prepared sauce mix and fried paneer to the kadai.
9. Give it all a quick boil and add the cornstarch slurry to adjust the consistency and cook it well. 10. Finally, add some spring onion, and fresh coriander leaves, and give it a good toss.
And that’s it, garnish your Paneer Manchurian with some coriander sprig and spring onion and serve it hot!