Restaurant-Style Paneer Manchurian

Name: Restaurant-Style Paneer Manchurian
Total time: 1800 s
Yield: Serves 3 servings
Ingredients: For the Paneer Balls---; 7 oz paneer (about 200 grams, crumbled or grated); 1/2 cup grated cauliflower (about 50 grams); 2 tablespoons finely chopped bell pepper; 2 tablespoons finely chopped carrot; 2 tablespoons finely chopped onion; 2 tablespoons finely chopped green onion; 1/4 teaspoon black pepper powder; 2 teaspoons cornstarch; 2 teaspoons all-purpose flour; Oil, as needed, for frying; For the Gravy---; 2 tablespoons soy sauce; 1 teaspoon chili sauce; 1 tablespoon vinegar; 3-4 tablespoons tomato ketchup; 2 green chilies, finely chopped; 6 garlic cloves, finely chopped; 1/2 inch ginger, finely chopped; 1 tablespoon celery, finely chopped; 1 tablespoon onion, finely chopped; 2 tablespoons cornstarch; Salt, to taste; 1 tablespoon white sesame seeds (optional); 2 tablespoons oil

Sudha Agrawal @SudhaAgrawal_123

Mumbai

Paneer dishes are always a hit with everyone. Not only are they delicious, but they're also nutritious. Today, I made Paneer Manchurian for the first time, and everyone loved its rich flavor and texture. Young people especially love Indo-Chinese dishes like Manchurian. This recipe tastes just like what you get at a restaurant, but with the added comfort of knowing it's homemade and hygienic. Now, you don't need to go out to enjoy restaurant-style Paneer Manchurian!

Paneer and grated vegetable balls are dipped in a flavorful, saucy gravy, making the dish even richer. If you've made Veg Manchurian before, give this version a try—you'll love it!

Sudha Agrawal @SudhaAgrawal_123

Mumbai

Paneer and grated vegetable balls are dipped in a flavorful, saucy gravy, making the dish even richer. If you've made Veg Manchurian before, give this version a try—you'll love it!

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Ingredients

30 minutes

Serves 3 servings

For the Paneer Balls---
7 ozpaneer (about 200 grams, crumbled or grated)
1/2 cupgrated cauliflower (about 50 grams)
2 tablespoonsfinely chopped bell pepper
2 tablespoonsfinely chopped carrot
2 tablespoonsfinely chopped onion
2 tablespoonsfinely chopped green onion
1/4 teaspoonblack pepper powder
2 teaspoonscornstarch
2 teaspoonsall-purpose flour
Oil, as needed, for frying
For the Gravy---
2 tablespoonssoy sauce
1 teaspoonchili sauce
1 tablespoonvinegar
3-4 tablespoonstomato ketchup
2green chilies, finely chopped
6garlic cloves, finely chopped
1/2 inchginger, finely chopped
1 tablespooncelery, finely chopped
1 tablespoononion, finely chopped
2 tablespoonscornstarch
Salt, to taste
1 tablespoonwhite sesame seeds (optional)
2 tablespoonsoil

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Steps

30 minutes

1

Wash and clean all the vegetables thoroughly. Grate or finely chop them as shown. Peel and finely chop the ginger and garlic.
2

Grate the cauliflower and paneer, or crumble the paneer by hand. Gather all the sauces.
3

In a mixing bowl, combine the crumbled paneer and finely chopped vegetables. Add the cornstarch and all-purpose flour.
4

Add black pepper powder and salt, then mix everything well. Do not add any water, as the vegetables have their own moisture.
5

Shape the mixture into round balls. Heat oil in a deep pan and fry the balls on medium heat until golden brown on all sides.
6

Fry the remaining paneer balls in the same way and set them aside on a plate.
7

To make the gravy, heat oil in a pan. Add the chopped garlic, ginger, and green chilies, and sauté for a few seconds.
8

In a separate bowl, mix cornstarch with water to make a thin, lump-free slurry. Add this slurry to the pan and cook, stirring constantly, for 2-3 minutes until the gravy darkens in color. Add the paneer balls to the gravy and cook for 1-2 minutes.
9

Garnish with green onions on top.
10
11

Serve the hot, restaurant-style Paneer Manchurian.