Paneer chilli in gravy base

Paneer chilli in gravy base: 

One of the most demanding Chinese cuisine is Manchurian or chilli gravy. It's basically a sauce mixture with corn flour and can be varied literally in the main ingredient as the name suggest. In veg, it could be paneer, cauliflower, mushroom, cabbage, mixed veggies etc and non veg it's either minced chicken or mutton kheema or in fish it could be prawns or squids. 

The basic ingredients and procedure remains same for all, only the main ingredient is varied. Many must have prepared Manchurian or Chinese chilli in a dry version, even I tried many times, but today I prepared it in a gravy base. Addition of more cornflour and water cooked till required consistency yields you to a beautiful thick Chinese chilli gravy. 

So without wasting much time, let's begin.

First step:

Make the marination.

1/2 cup maida( refined flour), 2 tbsp cornflour, 1 tsp ginger garlic paste, 1 tsp red chilli powder, 1 tsp pepper powder, and salt. Mix well. Add red food color a pinch. Add required water to form a smooth batter. 

Next deep all the paneer pieces in this batter and keep aside for 30 minutes aside.

Second step:

Chop all required veggies

Dice into long elongated slits- 2 carrots, 2 capsicums, 1 medium size onion, 3-4 green chillies.

Chop finely- 2 spring onion white bulbs, spring onion greens fistful, coriander leaves fistful, 7-8 garlic cloves, 1 inch ginger. 

Third step:

Deep fry all marinated pieces of paneer.

Fourth step:( final main step of preparation)

In a heavy bottom vessel, add 2 tbsp of oil, add long slitted onions, and sping onion white bulbs finely chopped. Saute well. Add green chillies and saute well. Then add long diced carrot and capsicum. Saute well till slight tender. 

Now addition of  sauces. Add 1 tbsp each of red chilli sauce, soya sauce, green chilli sauce, tomato ketchup and mix well. Add 1 or 2 glasses of water. 

 In a bowl add 2 tbsp of corn flour. Add 1 cup water to make a paste. Add in above gravy.

Let it boil. Add salt as per taste. Add 2 tbsp of sugar. Add 1 tsp of kashmiri red chilli powder. Add 1 tsp of pepper powder. Mix well. Let the gravy boil. Add your fried paneer pieces. If you feel gravy has thickened add more water if you wish to prepare more thin consistency gravy. It all depends how you want the consistency of your gravy, that way you can vary the amount of water added. 

Finally add chopped coriander leaves and chopped spring onion greens.

And you are done. Off the flame and serve hot with parata.

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