Bold Indo-Chinese Paneer Manchurian (Print-Friendly Version)

Crispy paneer cubes in a spicy Manchurian sauce, ideal for appetizers or snacks with bold Indo-Chinese flavors.

# What You'll Need:

→ Crispy Paneer

01 - 250 grams paneer cheese, cut into cubes
02 - 1/2 cup all-purpose flour
03 - 1/2 cup corn flour
04 - 1/4 teaspoon white pepper
05 - 1 teaspoon salt
06 - 3/4 cup water, approximately
07 - Vegetable oil for deep-frying

→ Manchurian Sauce

08 - 2 tablespoons vegetable oil
09 - 3 garlic cloves, finely chopped
10 - 1/4 cup chopped spring onion
11 - 1 cup chopped green bell pepper
12 - 1 tablespoon Sambal Oelek or chili sauce
13 - 1 teaspoon soy sauce or tamari
14 - 2 tablespoons tomato ketchup
15 - 1/2 teaspoon white pepper
16 - 1 teaspoon sugar
17 - 1/4 cup water
18 - 1 teaspoon corn flour mixed with 2 tablespoons water
19 - Salt to taste

# How to Make It:

01 - In a bowl, mix all-purpose flour, corn flour, white pepper, and salt. Gradually add water to form a smooth batter.
02 - Dip paneer cubes into the batter ensuring each piece is evenly coated without breaking.
03 - Heat oil over medium heat and fry paneer cubes in batches until golden and crispy. Drain on paper towels.
04 - Heat oil in a wok, sauté garlic, green bell pepper, and spring onions over medium heat for 2-3 minutes.
05 - Add tomato ketchup, soy sauce, chili sauce, sugar, and white pepper. Stir in water and cook briefly.
06 - Add corn flour slurry to the sauce and stir until thickened, about 2-3 minutes. Season with salt.
07 - Toss fried paneer in the prepared sauce and garnish with fresh spring onions before serving.

# Additional Tips:

01 - Paneer can be substituted with tofu for a vegan version.
02 - Use rice or arrowroot flour and tamari to make the dish gluten-free.
03 - Baking paneer is a healthier alternative to deep-frying.

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