Paneer Manchurian Dry

Instructions

1. 1

   Prepare the Batter

   • In a mixing bowl, combine 3 tbsp corn starch, 2 tbsp all-purpose flour, ginger-garlic paste, 0.25 tsp salt, and 0.25 tsp black pepper.
   • Gradually add about 60 ml (1/4 cup) of water, whisking continuously to form a smooth, medium-thick batter. It should coat the back of a spoon without being too runny or too thick.
2. 2

   Coat and Fry the Paneer

   • Gently add the paneer cubes to the batter and toss until each piece is evenly coated.
   • Heat vegetable oil in a wok or deep pan over medium-high heat. The oil should be hot but not smoking.
   • Carefully slide the battered paneer cubes into the hot oil, one by one, ensuring they don't clump together. Fry in batches if necessary.
   • Shallow fry for 4-5 minutes, turning occasionally, until all sides are golden brown and crisp.
   • Using a slotted spoon, remove the fried paneer and place it on a wire rack or a plate lined with paper towels to drain excess oil.
3. 3

   Prepare the Manchurian Sauce

   • In a small bowl, whisk together the soy sauce, red chili sauce, tomato ketchup, rice vinegar, sugar, and the remaining 0.25 tsp of black pepper. Set aside.
   • In another small bowl, mix the remaining 1 tbsp of corn starch with 2 tbsp of water to create a slurry. This is optional and only needed if you prefer a slightly thicker sauce coating.
4. 4

   Stir-fry the Aromatics and Vegetables

   • Place a clean wok or large pan over high heat. Add 2 tbsp of sesame oil.
   • Once the oil is hot, add the chopped garlic, ginger, and slit green chilies. Sauté for 30-40 seconds until fragrant.
   • Add the cubed onion and bell pepper. Stir-fry for 2-3 minutes. The vegetables should be slightly tender but still retain a distinct crunch.
5. 5

   Combine and Finish

   • Reduce the heat to medium. Pour the prepared sauce mixture into the wok. Stir and cook for 1 minute until it bubbles slightly.
   • If using, give the corn starch slurry a quick stir and add it to the pan. Cook for another 30 seconds until the sauce thickens slightly.
   • Add the fried paneer cubes to the wok. Increase the heat to high and toss everything gently for 1-2 minutes, ensuring the paneer is well-coated with the glossy sauce.
   • Turn off the heat. Garnish generously with chopped spring onion greens.
   • Serve immediately to enjoy the crispy texture.