Paneer Manchurian
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Ingredients
- 400 g paneer, cut into cubes
- 5 tbsp cornflour
- 5 garlic cloves
- 15 g fresh ginger, grated
- 5 spring onions, sliced
- 2 tbsp soy sauce
- 2 tbsp tomato ketchup
- 1 tbsp red chilli sauce
- 300 ml vegetable oil for frying
Method
- 1
Toss the paneer cubes in 3 tbsp of the cornflour.
- 2
Heat the vegetable oil in a deep pan to 180C and fry the paneer in batches for 2-3 minutes until golden, then drain on kitchen paper.
- 3
Heat 2 tbsp of the frying oil in a wok and stir-fry the garlic and ginger for 30 seconds, then add most of the spring onions and cook for 1 minute.
- 4
Stir in the soy sauce, tomato ketchup, red chilli sauce and 200ml water, and bring to a simmer.
- 5
Whisk the remaining cornflour with a splash of water, stir into the sauce and simmer for 2 minutes until glossy and thickened.
- 6
Add the fried paneer just before serving, scatter with the remaining spring onions and serve with rice.
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