Paneer Manchurian

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    DEGCHI Home

    Paneer Manchurian with Gravy/Paneer chilli

    Posted onThursday, August 21, 20081:48 PM| By: Degchi

    Category:Chinese,curries,Paneer

    During my college days in

    Jodhpur, Rajasthan there was only one restaurant - Gypsy who served Chinese dishes. Earlier noodles were the only

    known Chinese food to me. I can say Gypsy introduced me to the Chinese cuisine. It was my favourite place to hangout

    with friends...now there are so many restaurants which serve Chinese dishes.. BUT still you will not see street vendors

    selling Chinese. After my marriage when I came to Hyderabad I was surprised to see many bandi's (street vendors) selling

    Chinese.... Some how I was hesitate to eat street side food...but so many friends of mine praised about one particular

    bandi (near Gandhi statue,MG Road Secunderabad) who dishes out delicious Chinese fast food. I tried and found it

    delicious...so whenever I go there for shopping I made sure to pay a visit to that Chinese food bandi. Besides street

    vendors there are some fine Chinese restaurants also, like Mainland china. I learnt making ghobi manchurian from my

    Urmila masiji. After that there was no looking back & I learnt many Chinese dishes from books and friends....Here is one of

    them.

    Ingredients (serves-2)

    200gm Paneer(cottage cheese) cubes, regular or marinated

    Oil for frying

    For Batter

    3 tablespoon maida(all purpose flour)

    http://manishavijay.blogspot.in/http://manishavijay.blogspot.in/http://manishavijay.blogspot.in/http://manishavijay.blogspot.in/2008/08/paneer-manchurian-with-gravypaneer.htmlhttp://manishavijay.blogspot.in/2008/08/paneer-manchurian-with-gravypaneer.htmlhttp://manishavijay.blogspot.in/2008/08/paneer-manchurian-with-gravypaneer.htmlhttp://manishavijay.blogspot.in/2008/08/paneer-manchurian-with-gravypaneer.htmlhttp://manishavijay.blogspot.in/2008/08/paneer-manchurian-with-gravypaneer.htmlhttp://manishavijay.blogspot.in/2008/08/paneer-manchurian-with-gravypaneer.htmlhttp://manishavijay.blogspot.in/search/label/Chinesehttp://manishavijay.blogspot.in/search/label/Chinesehttp://manishavijay.blogspot.in/search/label/Chinesehttp://manishavijay.blogspot.in/search/label/currieshttp://manishavijay.blogspot.in/search/label/currieshttp://manishavijay.blogspot.in/search/label/currieshttp://manishavijay.blogspot.in/search/label/Paneerhttp://manishavijay.blogspot.in/search/label/Paneerhttp://manishavijay.blogspot.in/search/label/Paneerhttp://www.gophoto.it/view.php?i=http://lh5.ggpht.com/manisha.soni/SK3Uc2hs_rI/AAAAAAAAAc8/qFLI_oDiQX4/s1600-h/IMG_0103_edit%20(Large)%20(Small)[9].jpghttp://www.gophoto.it/view.php?i=http://lh5.ggpht.com/manisha.soni/SK3Uc2hs_rI/AAAAAAAAAc8/qFLI_oDiQX4/s1600-h/IMG_0103_edit%20(Large)%20(Small)[9].jpghttp://manishavijay.blogspot.in/search/label/Paneerhttp://manishavijay.blogspot.in/search/label/currieshttp://manishavijay.blogspot.in/search/label/Chinesehttp://manishavijay.blogspot.in/2008/08/paneer-manchurian-with-gravypaneer.htmlhttp://manishavijay.blogspot.in/2008/08/paneer-manchurian-with-gravypaneer.htmlhttp://manishavijay.blogspot.in/2008/08/paneer-manchurian-with-gravypaneer.htmlhttp://manishavijay.blogspot.in/http://manishavijay.blogspot.in/
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    2 tablespoon corn starch)

    1 tablespoon ginger garlic paste 1 tea spoon tandoori powder

    salt to taste

    For gravy

    1 onion cut into sguare pieces

    1 cup capsicum cut into square piecesof any colour

    4 spring onions

    1 green chilli chopped 2 tea spoon minced garlic 1 tea spoon minced ginger

    2 cup water 1 tablespoon soya sauce

    1 tea spoon vinegar 2 tablespoon tomato chilly sauce 1 tablespoon chilly sauce

    1 tea spoon black pepper powder.

    1 tea spoon sugar

    2 tea spoon corn starch 2 table spoon oil

    salt to taste

    Method

    Mix all the batter ingredients and make thick batter by adding little water.

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    Heat the oil in the pan. Dip the paneer cubes in the batter and fry them in oil till they become golden in colour.Spread them out on an

    absorbent paper and keep aside.

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    Make thin paste of corn starch by adding cold water. keep aside.

    Heat the oil in the pan. Keep the gas on high. Add ginger, garlic and green chilly fry them for a min. Add remainingvegetables one by one and fry them.

    Add salt, sugar, black pepper, , chilly sauce, tomato-chilly sauce, soya sauce, vinegar and 2 cup of water.Bring it toboil.

    Add corn starch paste and boil for a minute.

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    Add paneer cubes and serve hot with noodles or rice.

    Note:

    Panner will get soggy if you keep it too long in the gravy ,if you are preparing well ahead of time add paneer in the gravy

    10 min before serving.

    Dry Paneer Manchurian

    Some like Manchurian in dry form.The process is similar to wet Paneer Manchurian preparation. Don't add water and corn

    starch.

    How to marinade Paneer?

    Ingredients

    1 cup curd 2tea spoon ginger garlic paste

    2 tea spoon tandoori powder

    1 tea spoon chat masala

    1/2 tea spoon red chilly powder

    salt to taste

    Method

    Hang the curd in a muslin cloth for 3-4 hours.

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    Take it in a bowl.It will look exactly like sour cream,mix other ingredients and make a thick paste.

    Brush the panner cubes with the marinade mix and refrigerate it for 3-4 hours.

    Short Cut

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    If marinationseems to be a long process ,you can use masala paneer.

    However the marinated paneer cubes are not required for the 'Wet Paneer Manchurian 'as wet gravy made with

    sauces, gives flavour to the paneer but if you are making 'Dry Paneer Manchurian', without gravy. I would suggest

    you to marinade paneer.

    Comments (11)ChandaniSaid On August 21, 2008 2:50 PM

    This looks so tempting!! would love to try it out...

    DelhibelleSaid On August 23, 2008 12:30 AM

    mmm..amazingly good.Mouthwatering.

    I LOVE Indian Chinese, living in a predominantly chinese country, I really miss the Indianised chinese back home.

    I have been to Hyderabad's Mainland China once and their food was yum!

    DegchiSaid On August 27, 2008 5:23 PM

    @ chandini and delhibelle

    Thanks for dropping by..

    AnshieSaid On September 12, 2008 9:55 PM

    hey..this looks like a yummy recipe! I will surely try it.

    NamrathaSaid On April 22, 2009 8:07 AM

    Wow, the sauce looks very good!

    NeeravSaid On December 19, 2009 10:05 PM

    Tried this out and it came out yummy. I did it with Tofu as I have milk intolerance (used raw pieces). Thanks!

    KesarSaid On August 17, 2010 2:07 PM

    its very delicious. i like this recipe thankyou so much

    DegchiSaid On September 7, 2010 7:26 PM

    @ kesar

    Thanks for trying and letting me know.

    KhadijaSaid On September 23, 2010 11:22 AM

    i tried it and it was amazing..just like u get it in india...

    KhadijaSaid On September 23, 2010 11:23 AM

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    it was awsumm..just like u get it in india

    Anonymous Said On June 8, 2011 6:17 PM

    Super Ma !!

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    About Me

    Degchi

    A metal pot normally with good depth, round in shape, a very common utensil used in Indian cooking.The Degchi is traditionally

    made of brass or copper, but stainless steel is also available today. The Degchis neck is narrower than its round, thick base,

    making it a versatile pan for making biryanis, cooking sauces, gravies and milk-base dishes.

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