Paneer Manchurian

🔥 Prep

• Cut the 250 g paneer into bite-sized cubes (about 2 cm).
• Place the paneer cubes in a bowl, add 2 tbsp corn flour and ½ tsp salt, toss to coat evenly.
• Peel and finely mince the 5 cloves garlic.
• Peel and grate 1 tsp ginger.
• Slice the 2 green chillies lengthwise (or finely chop).
• Measure out 1.5 tbsp soy sauce and ½ tsp salt into a small bowl (remaining ½ tsp salt for later seasoning).
• Have 3 tbsp oil ready for cooking.

🔥 Cook

• 1. Heat 2 tbsp of the oil in a deep pan or kadai over medium‑high heat until shimmering.
• 2. Add the coated paneer cubes in a single layer and fry for 3‑4 minutes, turning occasionally, until golden brown and crisp on all sides.
• 3. Using a slotted spoon, transfer the fried paneer to a paper towel‑lined plate to drain excess oil; set aside.
• 4. In the same pan, add the remaining 1 tbsp oil and reduce heat to medium.
• 5. Add the minced garlic, grated ginger, and sliced green chillies; sauté for 30 seconds until fragrant, being careful not to burn.
• 6. Pour in the 1.5 tbsp soy sauce and stir quickly for 10 seconds to combine.
• 7. Add a splash of water (about 2 tbsp) if needed to loosen the sauce, then increase heat to medium‑high and let the sauce simmer for 1 minute until it thickens slightly and coats the back of a spoon.
• 8. Return the crispy paneer cubes to the pan, tossing to coat each piece evenly in the garlic‑Manchurian sauce.
• 9. Cook for another 1‑2 minutes over medium heat so the paneer is heated through and the sauce clings glossily.
• 10. Taste and adjust seasoning with the remaining ½ tsp salt if needed; give a final toss.

🔥 Serve

• Transfer the Paneer Manchurian to a serving dish, garnish with extra sliced green chillies if desired.
• Serve hot with steamed jasmine rice, fried rice, or noodles as a main course.
• Accompany with a wedge of lemon or lime for a bright finish.