Paneer Manchurian

There are two versions of Paneer Manchurian, wet and dry. Made with generous amount of garlic and ginger and flavored with soy sauce and vinegar, the Paneer Manchurian with gravy complements steamed rice, fried rice or noodles. The dry Paneer Manchurian is best served as an appetizer. 

INGREDIENTS

200 gms cottage cheese or tofu
1 small green bell pepper - chopped or thinly sliced
1.5 cups veg stock or water
½ tsp black pepper powder
½ cup chopped spring onion
1 green chilli, finely chopped
½ inch ginger, finely chopped
5-6 garlic, finely chopped
1 tsp chopped celery
2 tsp soy sauce
1 tsp sugar
1.5 tbsp tomato sauce
1 tsp white vinegar
Salt as required
Oil for frying the paneer

For the corn flour paste:
2 tbsp corn flour
½ cup water

For the Paneer marinade:
2 tbsp corn flour
½ tsp chopped ginger-garlic
Salt and pepper as required

METHOD:

1. Mix all the ingredients for the paneer marinade.
2. Add paneer to the marinade. 
3. Toss the mixture well, so that the paneer is well coated with the marinade.
4. Shallow fry the paneer cubes in hot oil. 
5. Drain on paper napkins and keep aside.
6. Remove the extra oil from the kadai. Make sure to have 4 tbsp in kadai.
7. When the oil becomes hot add the onions.
8. Stir fry the onions on high flame. Do not burn.
9. If you can not handle high flame, do it in medium flame.
10. Make the corn flour paste with water.
11. Saute onions till it becomes translucent. 
12. Add the ginger, garlic, green chili and celery. Stir for some seconds or a minute.
13. Add the green bell pepper. Stir fry it for 2 mins.
14. Add all the sauces, veg stock or water. Stir and simmer. 
15. Add the cornflour paste and let the sauce thicken.
16. Now add the fried paneer cubes, vinegar, pepper and salt. Stir and simmer for a minute.

Serve Paneer Manchurian hot with veg fried rice or veg noodles.