Pane-er Manchurian Recipe (step by a step) – Recipes in a Plaza.

Pane-er Manchurian is one of the most incredible Ind-Chinese in a recipes. It is one of the easy to pane-er dishes of the Ind-Chinese cuisine and ideal party food as well.

Cooking pane-er with a veggies is an a Indian custom while a searing Manchurian is a Chinese cooking in a practice. A mix of both in these techniques gives you a crunchy, deep and spicy flavored Pane-er Manchurian which is a good enough to the give a surreal experience to your taste buds.

This Indio-Chinese combination Pane-er Manchurian recipe can be a arranged either dry with a light, sweet, salty, or a tangy sauce. Or on the other hand, make a saucy form with a heavier sauce that is a wonderful to the appreciate over fried rice.

This main dish or a snack can be made with either frying in a option, and can also be a prepared with your choice of a thin sauce or a thick, rich gravy. I share in these two versions:

1. Pane-er Manchurian Dry (Restaurant Style) – A dry snack version that is a  tossed in a light sauce.

2. Pane-er Manchurian Gravy – A version with a rich gravy-like a sauciness.

Both versions are delicious! They are include a mixture of the soy sauce, ketchup, chili sauce, fresh veggies, and bright aromatics for just in the right balance of the sweet, salty, and umami in a flavors.

If you want to enjoy dry or a Marsala Pane-er Manchurian just a avoid adding water and just drizzle it with a extra sauce!

Ingredients for a Pane-er Manchurian

• 250 gm pane-er / cottage cheese
• ½ cup maid  / plain flour / all-purpose flour
• 2 tbsp corn flour
• 1 tsp Kashmir i chili powder
• salt to the  taste
• ½ cup water (add as a required)
• Oil for a frying

For a Saute

• 2 table spoons Cooking Oil
• 1/2 tea spoon Garlic Paste
• 1/2 teaspoon Ginger Paste
• ½ onion (finely chopped)
• 1/4 cup finely chopped Capsicum
• 1 Green Chili, finely chopped
• 1 spring onion (chopped)
• 1 tablespoon Soy Sauce
• 1/2 tablespoon Chili Sauce
• 2 tablespoons Tomato Ketchup
• Salt to the taste

Directions for a Pane-er Manchurian:

Cut pane-er (cottage cheese) into a small cubes.

1. Firstly take to a large mixing bowl.
2. Add a maid flour, cornflour, chili powder, and salt to the bowl.
3. Mix well making a sure all the dry ingredients are combined well.
4. Now slowly add water as required and make a thick batter.
5. Add a pane-er cubes in the prepared batter, mix and let them marinate for a 20 minutes.
6. Heat oil in a kadai (pan).
7. Deep fry a batter-coated pane-er cubes over a medium flame until they turn in a golden brown.
8. Finally, drain in the fried pane-er on a kitchen paper towel to the remove excess oil.

Directions for a Saute:

1. Firstly, in a large Kadai add 3 tsp oil.
2. Add a ginger paste, garlic paste, and saute for a 30 seconds on a medium flame.
3. Add a chopped green chili, diced capsicum, and diced onion. Saute for a 2-3 minutes.
4. Add a soy sauce, tomato ketchup, chili sauce, and salt.
5. Add a fried pane-er pieces and spring onion; mix well.
6. Toss everything multiple times and cook for a 1-2 minutes on a high flame.
7. Pane-er Manchurian dry is a ready. Garnish with a chopped spring onion and serve.

For a Gravy Version.

1. Just a Add water and Increase in the quantity of  sauces at the 4th step of the Directions for a Saute and your Gravy Pane-er Manchurian is a ready.

Serving Suggestions

Serve it as a starter or as an a evening snack with a tomato ketchup and chili sauce.

Pane-er Manchurian can be also a served with a dishes like Veg Hakka Noodles, Veg Fried Rice, or a Sanchez Fried Rice. Serve it hot as a snack or a appetizer garnished with a spring onion greens.

Tips to make in the best Pane-er Manchurian

1. firstly, shallow fry if you do not want to use more oil.
2. furthermore, to get in the bright red color, add a pinch of the red food color.
3. also, add capsicum to make it is a tastier.
4. finally, serve a pane-er Manchurian immediately else they will be not taste great.
5. Chili sauce and soy sauce are the main flavoring ingredients in any Manchurian recipe. You can adjust in the quantity of these two sauces to get in the desired flavor.
6. The prepared batter should not be too thick or a too thin. Thin batter will be not a coat pane-er cubes well and the thick batter will be not make to a crisp outer layer.

Nutrition

Calories	415 k cal
Carbohydrates	14 gm
proteins	13 g
sodium	1058 mg
potassium	128 mg
sugar	4 g
Vitamin A	339 I U
Vitamin C	22 mg
Fat	1 g
Iron	35 mg