Sweet and Sour Paneer ,Chili Paneer Manchurian
Chinese style tangy delicious curry of pineapple,cottage cheese and bell peppers
Course: curry, Main Course
Cuisine: Chinese Cuisine
Keyword: MANCHURIAN, paneer, pineapple, sweet and sour
Servings: 4 person
Author: Anjana Chaturvedi
- 1 cup Cottage cheese or tofu cubed
- 3/4 cup Pineapple diced
- 3/4 cup Red bell pepper cubed
- 3/4 cup Green bell pepper cubed
- 1 tsp Ginger chopped
- 1.5 tsp Cooking oil
To Make The Sauce
- 1 cup Pine apple juice
- 2.5 cup Water / Paani
- 3 tsp Arrowroot / Corn Flour / Tapkir
- 2 tbsp Tomato ketchup
- 1 tsp Soy Sauce / Soya Sauce
- 1.5 tsp Sugar / Chini
- 1 tsp White Vinegar / Sirka
- 1 tsp Pepper Powder / Kali Mirch
- 1 tsp Salt / Namak
Take a big bowl and add all the ingredients for making sauce and mix well.(A)
Dust the paneer pieces with 1.5 tsp of cornflour and a pinch of salt and then shallow fry in 1.5 tbsp oil ,to a nice pink colour(don’t over cook )-this step is optional,you can directly add the panner pieces without stir frying them
In a pan add oil,when it become warm add ginger and saute for few seconds.
Now add chopped bell peppers and saute for a minute.
Add paneer and pineapple pieces,saute for few seconds.
Pour the ready sauce(A)in the pan and cook for 5-7 minutes on medium heat.
If you feel that the consistency of the gravy is still thinner then you can add some cornflour slury at this stage.
Switch off the flame and add vinegar and mix well.
Serve hot.
Serving suggestions-Serve with fried rice,steamed rice or noodles