Paneer Manchurian Dry Recipe

Once your vegetables are all chopped and ready, cut the paneer into cubes and pat them dry. Add it into a mixing bowl and also add in chili powder, pepper, salt and corn starch. Shake, toss and mix and if necessary, use your hands also to properly mix everything. Heat the oil in a pan. When the oil is hot (make sure it’s not boiling), add the paneer cubes into the oil and fry the paneer. Turn the paneer over on all sides so that it’s cooked evenly, but don’t fry it for too long a period as they might become hard. Once the paneer is done, put onto kitchen paper towels to soak up the excess oil. In the same pan, stir in the onions, capsicum, ginger, green chilies, garlic and celery. While the vegetables are cooking, add water to the bowl with the remaining corn starch and spice powder mixture to make a paste. When the capsicum pieces are half cooked, add in the soy sauce, tomato ketchup and stir it all together. If you wish, you can add some sugar for extra sweetness. Season with salt, red chili powder and pepper. Add in the corn starch paste, stir well and let it simmer on a medium flame till the sauce is thick. Then add in the paneer cubes and stir well to coat the pieces evenly. And finally, add some rice vinegar, stir and if it requires more salt or pepper, add as required Then serve it dry with rice or as an appetizer.