Friends, let’s make Paneer Manchurian today in Restaurant Style, this will come out super soft 🙂
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Chinese Kadai –
Ingredients:
Paneer – 200g
Maida – 3 tbsp
Corn Starch – 3 tbsp
Salt – to taste
Soy Sauce – 1/2 tsp
Red Chili Powder – 1/2 tsp
Garam Masala – 1/4 tsp
Ginger Garlic Paste – 1/2 tsp
Oil – to deep fry
Oil – 1 1/2 tbsp
Garlic – 2 tbsp
Ginger – 1 inch
Spring Onion Whites – 1 tbsp
Capsicum -1/4 medium size
Salt – to taste
Pepper Powder – 1/2 tsp
Schezwan Chutney – 1 heaped tsp
Tomato Ketchup – 2 tsp
Soya Sauce – 1 1/2 tsp
Water – 1/2 cup
Corn Flour – 2 tsp
Spring Onion Greens – 2 tbsp
Kitchen Products I use:
Measuring Cup & Spoon Set –
Kitchen Weight Scale –
Instant Yeast – (500gms, keep frozen in airtight container, will stay good for years)
Instant Yeast – (small pack)
Pizza Screen – (3 pack – 6,7,8 inches)
Parchment Paper – much better than butter paper, and it is reusable –
Good NonStick Pan –
Whipping Cream –
Oven For Baking – (28liter is good enough)
Microwave – (not good)
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