Paneer Manchurian

Paneer Manchurian: For Paneer: 220g Paneer 1 tbsp Light Soy Sauce 1 tsp Garlic Powder 1 tsp White Pepper 1 tbsp Cornflour For Sauce: 1 tbsp Dark Soy Sauce 2 tbsp Ketchup 1 tbsp Sriracha 1 tbsp Brown Sugar 3/4 tbsp Rice Vinegar 1/2 Red Onion 1/2 Green Pepper 1 Small Carrot 3 Garlic Cloves 1 Spring Onion 1 Red Chilli Sesame Seeds Method: 1. Dice the paneer into chunks then season and coat with the ingredients listed above. 2. Shallow fry the paneer pieces in some vegetable oil. Flip halfway. Once done, remove and set aside. 3. Slice the onion and bell pepper into thick strips, carrot into thin strips and slice the garlic. Add some oil to a pan then add the veggies. Cook on high heat for a couple of minutes whilst stirring. 4. Slice the spring onion and red chilli, then add them in (save some of the spring onion greens for garnish). 5. Mix together all ingredients for the sauce. Then add in the sauce mix. Then mix 1 tsp of cornflour with some water (150-200ml), mix, and then add in. This will start to thicken the sauce. (Adjust water depending on how runny you want it). Once thickened, turn the heat off. 6. Add in the cooked paneer. Stir and mix well and then it’s done. 7. Plate up, sprinkle on some sesame seeds, red chilli, and finish with spring onion.

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