Paneer Manchurian

Ingredients

• Paneer - 250 g
• Onion - 2 whole
• Ginger - 1 tbsp
• Garlic - 1 tbsp
• Capsicum - 1 whole
• Green chili - 2 whole
• Soy sauce - 2 tbsp
• Tomato sauce - 1 1/2 tbsp
• Red chili sauce - 1 tbsp
• Pepper powder - 1/4 tsp
• All-purpose flour - 1 tbsp
• Corn flour - 3 tbsp
• Salt
• Ajinomoto (optional) - 1 pinch
• Spring onion - 1 tbsp
• Water - 2 cup

Instructions

1. 1Make a loose batter by mixing corn flour, all-purpose flour, salt and a pinch of red chili powder with enough water to coat the paneer; toss the paneer in the batter so each piece is covered.
2. 2Heat oil and fry the battered paneer until brown in color, then transfer the fried paneer to a plate and set aside.
3. 3Finely chop the onion, capsicum and green chilies, and mince the ginger and garlic; reserve the spring onion for garnish.
4. 4Heat a little oil in a pan and sauté the chopped onion, green chili and the ginger and garlic until the onion changes color and the mixture is fragrant.
5. 5Add the chopped capsicum and stir for a minute to take the raw edge off and keep the vegetables crisp-tender.
6. 6Stir in 2 tbsp soy sauce, 1 1/2 tbsp tomato sauce and 1 tbsp red chili sauce, then cook the sauce mixture for 2 minutes so the flavors come together.
7. 7Pour in 2 cups of water, add salt and 1/4 tsp pepper powder, and bring the mixture to a boil.
8. 8Once it starts boiling, add the fried paneer cubes, cover and cook for 5 minutes so the paneer soaks up the sauce.
9. 9Mix 1 tbsp corn flour with a little cold water to make a smooth slurry and stir it into the pan to thicken the gravy.
10. 10When the gravy becomes thick, add 1 pinch ajinomoto (optional), stir well, remove from heat and garnish with 1 tbsp spring onion before serving.