Paneer Manchurian (Without deep frying)

350 gram paneer

2 tablespoon cornflour

1/2 teaspoon black pepper powder

1 tablespoon soy sauce

1/2 teaspoon salt

1 tablespoon oil 

2 tablespoons oil

3 tablespoons spring onion bulbs

2 tablespoons chopped garlic

1 tablespoons chopped ginger

3 tablespoons green pepper

3 tablespoons red pepper

3 tablespoons yellow pepper

1 teaspoon red chili sauce

1 grated tomato [Optional]

2 tablespoons tomato ketchup

1 onion cut into cubes

1 teaspoon green chili sauce

1/2 teaspoon salt

1 tablespoons dark soy sauce

1/2 teaspoon black pepper powder

1/2 teaspoon sugar

2 tablespoons vinegar

1 tablespoons cornflour

2 cups water

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1) Heat a pan and add ginger, garlic, spring onion and fry for 30 seconds.

2) Add green pepper, red pepper, yellow pepper and fry for 1 minute.

3) To this add red chili sauce, tomato [Optional], tomato ketchup and stir until the tomatoes are well cooked. If you are not adding the tomatoes then stir this for 30 seconds.

4) Add cubed onion and mix well.

5) Time to add green chili sauce, salt, dark soy sauce and black pepper powder. Stir well.

6) Pour 1 cup of water, vinegar and sugar to this and bring to boil.

7) Mix cornflour with 1 cup of water and add this to the curry. Stir well until the gravy thickens. Turn off the flame. Add some spring onion and keep this aside.

8) Now its time to fry the paneer. [See the Notes] In a bowl marinate paneer cubes, cornflour, black pepper powder, soy sauce and salt.

9) Heat oil in a frying pan and shallow fry marinated paneer.

10) Add fried paneer to the gravy. Mix well and serve hot with fried rice.

Note : For paneer manchurian paneer used to be deep fried. Here I am shallow frying the paneer. If you like to deep fry the paneer, make a slurry by mixing cornflour, black pepper powder, soy sauce and salt with little water. Add paneer cubes to this and mix well. Deep fry these paneer cubes.