Paneer Manchurian With Baby Corn

Paneer Manchurian With Baby Corn
I am a big fan of Indian Chinese food and have been trying my hand at a few things recently. Manchurian is one of my favorite dishes and it is usually eaten as vegetarian or chicken manchurian. My take on paneer manchurian turned out very well. Babycorn stir fried into the gravy added an extra touch to the dish. For those who are unfamiliar, Paneer is Indian style cottage cheese that is made by sieving the curds from the curdled milk into a muslin/cheese cloth and pressing it with a heavy block to make a slab of cheese. I can only compare it to ricotta salata in appearance but has a much softer texture. The yield of paneer also depends on the quality of milk and the fat content in it.


For The Fried Paneer
  • Paneer (made from 1 litre milk) approx 225 gms
  • 3/4 cup all purpose flour
  • 1/2 cup cornstarch
  • 1 tablespoon soy sauce
  • 1/2 tsp black pepper powder
  • salt to taste
  • water to make batter
  • oil for frying
For The Sauce
  • 4-5 baby corn cut in round slices on an angle
  • 1 1/2 tablespoon finely chopped garlic
  • 1/2 tablespoon finely chopped ginger
  • 2 stems spring onions finely chopped (keeping the green and white separate)
  • 1 green chilli finely chopped
  • 1 tablespoon soy sauce
  • 2 tablespoon tomato ketchup
  • 1 teaspoon white vinegar
  • 1/4 tsp black pepper powder
  • salt to taste
  • water 1 1/2 cups
  • 2 tablespoon cornstarch dissolved in water to make a slurry
  • 1 1/2 tsp oil


  1. Cut paneer into 1 x 1/2 x 1/2 inch pieces. Mix the other ingredients except for the oil and make a batter that will coat the paneer pieces nicely. The coating should not be very thin - this will help to keep the paneer pieces moist. Heat oil in a deep pan/kadai and fry the paneer pieces coated with the batter in oil.Keep the oil on the hot side (about 375 - 400 F) because cooking the paneer in cold oil will rob the paneer pieces of the softness and moisture and make them oily.
  2. In a pan/wok heat the 1 1/2 tsp oil and add the baby corn slices o med-high heat and cook till they are almost done, about 3-4 minutes. Then add the ginger, garlic and finely chopped onion whites and cook for a minute on high heat. Add the green chilli, soya sauce, ketchup, salt, pepper and add water and bring the mixture to a boil.
  3. Add the paneer pieces and cornstarch slurry and let cook for a few minutes. To get the desired consistency you may need to add more water or the cornstarch slurry.
  4. Finish the dish with vinegar and let boil for 30 seconds.
  5. Garnish with chopped green part of spring onion and serve with chow-mein/plain boiled/fried rice.
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About Wanni Arachchige Udara Madusanka Perera

Hey, I'm Perera! I will try to give you technology reviews(mobile,gadgets,smart watch & other technology things), Automobiles, News and entertainment for built up your knowledge.
Paneer Manchurian With Baby Corn Paneer Manchurian With Baby Corn Reviewed by Wanni Arachchige Udara Madusanka Perera on September 28, 2021 Rating: 5


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