Manchurian is basicly a Chinese dish, it can be veg or non veg manchurian. However what I cooked is the Indian version – my way – of cooking Paneer Manchurian. If you don’t get paneer, you can use Tofu instead. This is very healthy dish and delicious too. You can have it with veg fried rice or with bread (Paav – Indian bread loaf). We can prepare this dish dry too, if you don’t like to have a bit of gravy. Just don’t add Corn starch for gravy. But believe me, it taste better with thick gravy. Try it.
500 gms – Paneer or Tofu – cut in square cubes.
1 tsp Red chilli powder, half tsp black pepper powder, salt to taste.
2 tsp of Corn starch mixed with half a cup of water.
1 Green Bell pepper, 1 Red Bell pepper and 1 Yellow Bell pepper.
1 Onion – chopped in square cubes.
4 Spring Onion with leaves.
10 clovess of Garlic – finely chopped.
Fresh Parsley leaves or Celery leaves – finely chopped for garnish.
4 tbs of cooking oil.
2 tsp of dark soy sauce.
1 tsp of vinegar.
2 tsp of hot & sweet chilli sauce.
Marinate Paneer cubes with salt, pepper powder, red chilli powder and corn starc, for 15 minutes.
Shallow fry the marinated paneer in hot oil until light golden colour. Remove and keep aside.
Heat a pan, add 2 tsp of cooking oil.
Add chopped garlic and toss it well.
Add all the vegies – all bell peppers and onions. Stir fry for few minutes. Don’t cook bell peppers and onions too much. Bell pepper should retain its colour.
Add all sauces – vinegar, hot & sweet and soy. Mix well.
Add red chilli powder, black pepper powder, salt and mix well.
Add 1 tbs of corn starch mixed with half cup cold water. Stir well for 2 minutes.
Add fried paneer and mix them well. Stir gently so that paneer donot break. Cook for 4 to 6 minutes.
Add spring onion and Parsley leave/Celery leaves and mix well.
Dish is ready to eat. Serve hot.