Cabbage Paneer Manchurian

Name: Cabbage Paneer Manchurian
Total time: 2100 s
Yield: 5–6 servings
Ingredients: 1 head cabbage; 6.5 –7 oz paneer (about 150–200 grams); 1 bell pepper, chopped; 2 tablespoons all-purpose flour (about 16 grams); 2 tablespoons cornstarch (about 16 grams); 1 teaspoon Kashmiri chili powder; Salt, to taste; 2 large onions, chopped; 8 –10 cloves garlic, finely chopped; 1/2 inch piece ginger, finely chopped; 1 teaspoon ginger-garlic paste; 1 –2 tablespoons chili sauce; 1 teaspoon green chili sauce; 2 –3 tablespoons tomato ketchup; 1 teaspoon soy sauce; 1 teaspoon vinegar; Salt, to taste; 2 tablespoons cornstarch (about 16 grams); as needed Water,; Vegetable oil (for frying); Cabbage and green onions, finely chopped, for garnish

Meenakshi Verma( Home Chef) @vegetarianzaika_01

Sahibabad Ghaziabad

Since we're doing a Desi Chinese theme, today I made Manchurian by mixing cabbage and paneer. It turned out really delicious—my whole family loved it! You should definitely try it.

Meenakshi Verma( Home Chef) @vegetarianzaika_01

Sahibabad Ghaziabad

Since we're doing a Desi Chinese theme, today I made Manchurian by mixing cabbage and paneer. It turned out really delicious—my whole family loved it! You should definitely try it.

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Ingredients

30–35 minutes

5–6 servings

1 headcabbage
6.5–7 oz paneer (about 150–200 grams)
1bell pepper, chopped
2 tablespoonsall-purpose flour (about 16 grams)
2 tablespoonscornstarch (about 16 grams)
1 teaspoonKashmiri chili powder
Salt, to taste
2large onions, chopped
8–10 cloves garlic, finely chopped
1/2 inchpiece ginger, finely chopped
1 teaspoonginger-garlic paste
1–2 tablespoons chili sauce
1 teaspoongreen chili sauce
2–3 tablespoons tomato ketchup
1 teaspoonsoy sauce
1 teaspoonvinegar
Salt, to taste
2 tablespoonscornstarch (about 16 grams)
as neededWater,
Vegetable oil (for frying)
Cabbage and green onions, finely chopped, for garnish

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Steps

30–35 minutes

1

Roughly grind the cabbage in a food processor, then strain it through a sieve and set the juice aside in a separate bowl. In a bowl, combine the cabbage, paneer, all-purpose flour, and cornstarch.
2

Add a little chili powder and salt, then mix well. Shape the mixture into balls.
3

Heat oil in a pan. Once hot, reduce the heat to medium. Fry the balls on both sides until golden brown. Fry all the balls this way. In another pan, heat oil and sauté the ginger and garlic.
4

Add onions and a little salt, and sauté for 1–2 minutes, stirring constantly. Add ginger-garlic paste and bell pepper, and sauté with chili powder, keeping the heat on medium.
5

Add chili sauce, tomato ketchup, and green chili sauce.
6

Add soy sauce and vinegar, mix well, then add water and bring to a boil.
7

Mix cornstarch with the reserved cabbage juice to make a slurry, then add it to the pan. Mix well, add the fried balls, and cover and cook on low heat for 2–3 minutes.
8

Serve hot in a serving bowl, garnish with cabbage and green onions, and enjoy with rice.