Prep time: 10 mins Frying time: 10 mins Cooking time: 15 mins
Ingredients
Batter
Paneer cut into cubes
1 cup maida (all purpose flour)
3 tablespoons corn starch
3/4 cup water
1 tablespoon crushed garlic and ginger
1/2 teaspoon red chili powder
1 teaspoon salt
1/2 teaspoon pepper powder
1/4 teaspoon soy sauce and chili sauce
Oil to deep fry the florets
Ingredients for Manchurian sauce
6-7 dry red chilies and 3-4 garlic cloves boiled and blended to paste
1 teaspoon soy sauce
1 teaspoon vinegar
1 teaspoon tomato and chili sauce
1 teaspoon corn starch
1 tablespoon water
1 medium onion sliced
1 inch ginger juliennes
3-4 garlic cloves
1/2 green and red bell peppers/capsicum
2 green chilis chopped
2 tablespoons oil
1 teaspoon salt
1 teaspoon tomato ketchup
Instructions
Frying Paneer
Cut paneer into cubes.
Make batter by mixing All purpose flour, corn flour, crushed garlic and ginger, red chili powder, salt, pepper powder, soy sauce, chili sauce and water. Make a thick batter without lumps.
Heat oil in a deep dish to deep fry the batter coated paneer. Once the oil is hot, deep fry the florets but take them out once they turn golden brown.
Making the sauce
Boil some water and put 6-7 de-seeded dry red chilies and 3-4 garlic. wait until the chilies are puffed up. take them out the water and blend it to a smooth paste.
In a bowl mix 1tbs water, soy sauce, vinegar, tomato and chili sauce, dry chili-garlic paste, corn starch and keep aside.
Heat oil in a wok or a heavy bottomed pan. Once oil starts to smoke, add ginger garlic and green chilies. Then add sliced onion and fry.
Keep the flame high and add capsicum. after frying for 2-3 mins add the slurry sauce made of soy sauce, vinegar, corn starch etc;
Mix well and add 1tsp salt and 1tsp tomato ketchup. let the sauce cook until it turns glossy.
Add the fried paneer to the sauce and mix and leave it on high flame for 2-3 mins.
Serve with some freshly chopped coriander and cabbage.
Pictorial Instructions
Preparation
Frying gobi
Cut paneer into cubes.
Make batter by mixing All purpose flour, corn flour, crushed garlic and ginger, red chili powder, salt, pepper powder, soy sauce, chili sauce and water. Make a thick batter without lumps.
Heat oil in a deep dish to deep fry the batter coated paneer. Once the oil is hot, deep fry the florets but take them out once they turn golden brown.
Making the sauce
Boil some water and put 6-7 de-seeded dry red chilies and 3-4 garlic. wait until the chilies are puffed up. take them out the water and blend it to a smooth paste.
In a bowl mix 1tbs water, soy sauce, vinegar, tomato and chili sauce, dry chili-garlic paste, corn starch and keep aside.
Heat oil in a wok or a heavy bottomed pan. Once oil starts to smoke, add ginger garlic and green chilies. Then add sliced onion and fry.
Keep the flame high and add capsicum. after frying for 2-3 mins add the slurry sauce made of soy sauce, vinegar, corn starch etc;
Mix well and add 1tsp salt and 1tsp tomato ketchup. let the sauce cook until it turns glossy.
Add the fried paneer to the sauce and mix and leave it on high flame for 2-3 mins.
Serve with some freshly chopped coriander and cabbage.