Paneer Manchurian (Air Fried)

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Crispy, air fried paneer tossed in a spicy, Indo-Chinese sauce.

INGREDIENTS

1/2 block paneer (200 g – chopped into medium sized cubes)

Batter
2 tbsp all purpose flour/white flour
2 tbsp cornstarch
1/2 tsp red chili powder
A pinch of red food coloring (optional)
1/4 tsp ground black pepper
Salt to taste
1/2 – 1 cup of water

Sauce
2 tbsp oil
2 cloves of garlic (minced/crushed)
1 inch ginger (grated)
2 green chills (minced)
1 small red onion (chopped into medium squares)
2 scallions/spring onions (sliced into thin circles and separated into white and green parts)
1/2 small green pepper/ capsicum (chopped into medium squares)
2 tbsp soy sauce
1 tbsp red chili sauce
1/4 tsp white rice vinegar
1 tbsp cornstarch mixed with 2 tbsp water
Salt to taste

METHOD

  1. If your paneer is frozen, let it thaw. Chop into medium sized cubes. Keep aside.

Mix the Batter

  1. Add 2 tbsp white flour, 2 tbsp cup corn starch, 1/2 tsp red chili powder, a pinch of red food coloring (optional), 1/4 tsp ground black pepper, and salt (to taste) to a medium sized mixing bowl.
  2. Slowly add in about 1/2 – 1 cup of water till you get a smooth, flowing batter. (Note: It should be thick and not watery.)
  3. Coat a paneer cube with a thin, even coating of batter. (Note: If the batter doesn’t stick to or coat the paneer properly, add a bit more white flour and cornstarch using a 1:1 ratio.)

Air Fry the Paneer

  1. Spray a bit of cooking spray in the air fryer tray.
  2. Place coated paneer cubes in air fryer tray. Add as many paneer cubes as you can in the tray without having them touch each other.
  3. Brush a little oil on top of each paneer cube.
  4. Pre-heat air fryer to 400°F for 3 minutes.
  5. Place the air fryer tray in the air fryer. Let paneer cook for 10 minutes. Halfway through, at the 5 minute mark, flip the paneer. After 5 more minutes, take the paneer out and keep aside.

Make the Sauce

  1. To make the sauce, first heat 2 tbsp of oil in a wok at a medium flame.
  2. Add 2 cloves garlic (minced/crushed), 1 inch ginger (grated) and 2 green chilis (minced) and sauté.
  3. Add 1 small red onion (chopped into medium squares) and the white part of 2 scallions/spring onions (thinly sliced into circles). Sauté till translucent.
  4. Then, add 1/2 green pepper/ capsicum (chopped into medium squares) and sauté. Cook covered for a few minutes.
  5. Once the green pepper is cooked, add 2 tbsp soy sauce, 1 tbsp red chili sauce, and 1/4 tsp vinegar. Mix well and let simmer for a few minutes.
  6. Once the sauce starts to bubble, add a mixture of 1 tbsp of cornstarch mixed with 2 tbsp water. (Note: This is the “secret” ingredient to a thick sauce.)
  7. If you want wet Paneer Manchurian, add another 1/2 cup of water. If you prefer it dry, skip this step and keep going.
  8. Add 1/4 tsp ground black pepper and salt to taste. Let the sauce simmer for a few minutes.
  9. Once the sauce starts to bubble, turn off the flame.
  10. Off flame, add the air fried paneer to the sauce. Mix and garnish with the green part of 2 scallions/spring onions (thinly sliced into circles). Enjoy!

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