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Crispy fried paneer cubes tossed in a savory, sweet, and tangy Manchurian sauce. This popular Indo-Chinese dish is a flavor explosion, perfect to serve with fried rice or noodles for a satisfying meal.
For 4 servings
Prepare and Fry the Paneer
Sauté Aromatics and Vegetables
Crispy fried paneer cubes tossed in a savory, sweet, and tangy Manchurian sauce. This popular Indo-Chinese dish is a flavor explosion, perfect to serve with fried rice or noodles for a satisfying meal.
This indo_chinese recipe takes 45 minutes to prepare and yields 4 servings. At 344.48 calories per serving with 14.32g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Create the Manchurian Gravy
Combine and Serve
Replace paneer with extra-firm tofu for a vegan alternative. Press the tofu well to remove excess water before batter-frying.
To make Dry Paneer Manchurian, reduce the water in the gravy to about 1/4 cup and omit the cornflour slurry. Toss the fried paneer in the concentrated sauce.
Add other vegetables like carrots, bell peppers of different colors, or baby corn along with the onion and capsicum for extra crunch and nutrition.
For a lower-fat version, skip the frying. Coat the paneer in the batter and bake at 200°C (400°F) for 15-20 minutes, or until golden and crisp, before adding to the gravy.
Paneer is an excellent source of protein, essential for muscle repair and growth, and calcium, which is vital for strong bones and teeth.
The use of vegetables like capsicum, onions, and spring onions provides essential vitamins such as Vitamin C and Vitamin A, which support immune function and vision.
Ginger and garlic are not just for flavor; they contain compounds with anti-inflammatory and antioxidant properties that can contribute to overall health.
One serving of Paneer Manchurian Gravy contains approximately 450-550 calories. The exact count can vary based on the amount of oil absorbed during frying and the specific brands of sauces used.
Paneer Manchurian is a restaurant-style indulgence. While paneer provides protein and vegetables add nutrients, the dish is high in sodium from sauces and fat from frying. It's best enjoyed in moderation. For a healthier version, consider baking the paneer instead of frying.
Yes, you can. Replace the all-purpose flour (maida) with rice flour or more corn flour for the batter. Also, ensure you use a gluten-free soy sauce (tamari).
To increase the heat, you can add more green chilies, increase the amount of red chili sauce, or add a pinch of red chili powder to the gravy. You can also use a spicier variety of red chili sauce like Sriracha.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Be aware that the paneer will lose its crispiness upon refrigeration. Reheat gently in a pan over low heat or in the microwave until warmed through.
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