indian paneer recipe

Paneer Manchurian is a spicy, and delightful Indo-Chinese dish which is considered to be one of the   most delicious Indo-Chinese recipes.

Paneer Manchurian

For Paneer Manchurian

paneer

all-purpose flour (maida)

cornstarch

soy sauce

ginger garlic paste

red chili powder

water

For sauce

ginger, chopped

Garlic 2 tablespoons, chopped

green chili, chopped

spring onions, sliced (white + greens)

onion, diced & petals released

medium-sized bell pepper/capsicum, diced (you can use any color)

black pepper powder

chili sauce

tomato ketchup

Salt -

For serving

sesame seeds

spring onion greens, sliced

NOTE: Some ingredients can be replaced

Place the paneer onto the cutting board, cut the paneer (Indian cottage cheese) into cubes, and keep them aside. Add maida (all-purpose) flour, cornstarch, ginger-garlic paste, and soy sauce to a bowl. TIP: Also, add salt if you like. The soy sauce I am using is very salty, so I didn't have to add salt. 

Add paneer cubes and mix well to coat. Also, add 3-4 tablespoons of water to make a semi-thick batter of flour mixture so that paneer cubes are coated well in the flour mixture. Tip: The batter should neither be too thick nor too thin to get a crisp outer layer. Keep the paneer cubes aside for 30 minutes to marinate. 

NOTE: Watch the recipe video to learn how to perform these cooking steps.

Marinate paneer

Heat oil in a wide pan or kadai. Add the marinated, batter-coated paneer cubes to the pan and deep fry them over medium heat until they are lightly golden. Drain and transfer them to a kitchen-tissue-lined plate to remove excess oil. Keep them aside.

Fry Paneer

Add cornstarch and 2-3 tablespoons water to a small bowl. Mix well until combined. Corn starch slurry is ready. Set it aside till use.

Make cornflour slurry

Heat 2 tablespoons oil in a wide non-stick pan on medium heat. Once hot, add chopped ginger, chopped garlic, chopped green chili and sauté for 1 minute or until the ginger-garlic slightly changes color. Next, add 2 tablespoons of spring onions and sauté 30-40 seconds. After that, add onion petals, and bell pepper. Mix well and sauté for 2-3 minutes or till the onions are slightly fragrant. 

Add soy sauce, chili sauce, black pepper, and vinegar, mix and cook for 30 seconds. Add tomato ketchup and mix again. Tip: you can adjust the quantity of chili sauce and tomato ketchup to get the desired flavor. Add 1/4 cup spring onion greens and cook for a minute. 

Turn the heat to low. Mix the cornstarch slurry, and add it to the pan. Mix well and cook till the sauce thickens. TIP: To make paneer Manchurian gravy add 1 cup of more water or vegetable stock. At this point, taste and add salt to taste, if needed. Add the fried paneer cubes and toss well to combine. Cook for 1 minute on high heat. Paneer Manchurian is ready.

Make sauce 

Transfer Paneer Manchurian to a bowl. Garnish it with spring onions and toasted sesame seeds. Serve immediately.

Serving

ENJOY THIS RECIPE.

ENJOY THIS RECIPE

Matar paneer is a gluten-free, kid-friendly Indian curry made with peas and paneer. If you are looking for easy 30-minute meal ideas then matar paneer is one of the simple paneer recipes for lunch or dinner. Check out how to make matar paneer in an Instant Pot or on the stovetop.

Matar Paneer (Instant Pot and Stovetop)

oz Paneer ((cubed - 400 gm approx.))

Peas ((Frozen))

Tomatoes ((cubed))

Onion ((cubed))

count Cashews ((Raw

Water ((more if needed))

tbsp Ginger garlic paste

tsp Oil

tsp Turmeric powder

Cumin powder

Coriander powder

tsp Red chili powder

tsp Garam masala powder

((or

tsp Kasuri methi ((dried fenugreek leaves))

Turn the instant pot on &quot;saute&quot; mode on normal setting

Once the instant pot is hot, add oil.

Once oil is hot, add onions and saute until translucent.

Add ginger garlic paste and continue to saute for a few seconds

Add tomatoes, cashews and spices - turmeric, red chili powder, coriander powder and cumin powder and saute it.

Add 1/4 cup water and deglaze the bottom of the pot with a spatula.

Cancel saute mode, close the lid and turn the pressure cook mode or manual mode on high setting for 5 minutes with &#039;release valve&#039; in sealing position.

Once done, perform a quick release by moving the valve in venting position until the silver pin drops.

Blend using a hand blender into a smooth paste.

Add remaining water, salt and garam masala and mix it well.

Turn the saute mode on and add the cubed paneer, defrosted frozen peas and crushed kasuri methi.

Mix gently and allow to simmer for 5 minutes.

Turn the saute mode off.

Optionally garnish with chopped cilantro while serving.

Matar paneer in the instant pot

In a blender or Vitamix jar, blend tomato, onion, ginger, garlic, and soaked cashews into a smooth puree.

Heat a saucepan on medium flame.

Once the saucepan is hot, add oil.

Add the blended puree and mix well.

Add the powdered spices - turmeric, red chili powder, coriander powder, and cumin powder, and stir well.

Let it cook for about 5-7 minutes until the liquid evaporates and the mixture starts losing oil and is well cooked.

Add the green peas and mix them well.

Allow the curry to simmer for 5 minutes on saute mode until desired consistency.

Add paneer and mix well. Turn the flame off.

Matar paneer on the stovetop

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Top 2 indian paneer recipe recipes from across the web

The most viewed indian paneer recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Paneer Manchurian

Matar Paneer (Instant Pot and Stove...

The most viewed indian paneer recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine