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Paneer Manchurian Gravy
Sweet, sour, umami Indo Chinese recipe of Paneer Manchurian with sauce.
Prep Time
20
minutes
mins
Cook Time
10
minutes
mins
Total Time
30
minutes
mins
Course:
Main Course
Cuisine:
Indo Chinese
Servings:
4
Author:
Dassana Amit
Ingredients
main ingredients
200
grams
cottage cheese
(paneer) or tofu
1
small capsicum
(green bell pepper) - chopped or thinly sliced, optional
1 to 1.25
cups
water
or vegetable stock
¼ or ½
teaspoon
black pepper powder
½
cup
chopped spring onion
(scallion whites)
1
green chilli
- finely chopped
1
inch
ginger
- finely chopped
5 to 6
small to medium sized garlic
- finely chopped
1
teaspoon
celery
- finely chopped
2
teaspoon
soy sauce
1
teaspoon
sugar
1 or 1.5
tablespoon
tomato sauce
1
teaspoon
apple cider
or white vinegar
salt as required
4 to 5
tablespoons
oil for frying the paneer
a few spring onions for garnishing
(scallion greens)
for the corn flour paste
2
tablespoon
corn flour
3 to 4
tablespoons
water
for paneer marinade
2
tablespoons
corn flour
½
teaspoon
finely chopped ginger & garlic
salt
as required
black pepper
as required
Instructions
Frying Paneer
Mix all the ingredients for the paneer marinade.
Add paneer to the marinade to the paneer. Toss the mixture well, so that the paneer is well coated with the marinade.
Shallow or deep fry the paneer cubes in hot oil. Drain on paper napkins and keep aside.
Making Paneer Manchurian gravy
Remove the extra oil from the wok or kadai. When the oil becomes hot add the onions.
Stir fry the onions on medium to high heat taking care that they do burn.
Make the corn flour paste with water.
Let the onions become translucent. Add the ginger, garlic, green chili and celery. Stir for some seconds or a minute.
Now add the capsicum if adding them. Stir fry the capsicum also for 2-3 mins.
Now add all the sauces, veg stock or water. Stir and simmer. Add the corn flour paste and let the sauce thicken.
Now add the fried paneer cubes, vinegar, pepper and salt. Stir and simmer the gravy for a minute.
Garnish it with spring onion green and serve paneer manchurian gravy hot with veg fried rice, asian veg rice or veg noodles.
Notes
Add the cornflour paste slowly and keep on stirring while adding it so that lumps are not formed.
If you like to have more gravy, you will obviously use more water or stock. So in proportion you will have to increase the cornflour paste.
The cornflour is added to thicken to the gravy. If the gravy becomes too thick, then you can thin it by adding little water.
You can even add the paneer pieces directly instead of frying them.