Paneer Manchurian

Puja menus today go beyond traditional Bengali delicacies, embracing a variety of Indo-Chinese favourites that have become popular choices for family adda, evening snacks, and younger food lovers. Paneer Manchurian is one such crowd-pleaser, combining crispy paneer bites with a deliciously tangy, sweet, and spicy sauce.

Served piping hot on a festive Puja evening, this flavour-packed dish is perfect for sharing with family and friends and adding a contemporary touch to the celebrations.

Ingredients

• 300 g paneer, cut into cubes

• 3 tbsp all-purpose flour (maida)

• 3 tbsp cornflour

• 1 tsp finely chopped ginger

• 1 tsp finely chopped garlic

• 1 onion, diced

• 1 capsicum, diced

• ½ cup chopped spring onions

• 1 tbsp soy sauce

• 1 tsp Shalimar's Black Pepper Powder

• 2 tbsp tomato ketchup

• 1 tbsp chilli sauce

• 1 tsp vinegar

• Salt, to taste

• Shalimar's Sunflower Oil, as required

• Water, as require

  
  

Method

1. In a bowl, combine the paneer cubes with all-purpose flour, cornflour, salt, and a little water to create a light coating.

2. Heat Shalimar's Sunflower Oil in a pan and fry the paneer until crisp and lightly golden. Remove and set aside.

3. Heat a little oil in a wok or pan. Add the chopped ginger and garlic and sauté until fragrant.

4. Add the diced onion and capsicum and stir-fry over high heat for a few minutes, keeping the vegetables slightly crisp.

5. Add the soy sauce, tomato ketchup, chilli sauce, vinegar, and Shalimar's Black Pepper Powder. Mix well.

6. Add a little water and cook until the sauce thickens slightly.

7. Add the fried paneer cubes and toss gently until they are evenly coated with the sauce.

8. Garnish with chopped spring onions and serve hot.